Sunday, December 4, 2016

Menu 347 Menu

Sunday: Husband cooks Blue Apron (baked cod)
Monday: Sweet potato lasagna
Tuesday: Yorkshire Pudding and buttered peas
Wednesday: Homemade calzones
Thursday: Leftovers
Friday: Pizzas
Saturday: Out

Friday, November 25, 2016

Week 346 Menu

Sunday: Grilled cheese and roasted sweet potato soup
Monday: Taco Bake
Tuesday: Cacio e pepe
Wednesday: Chicken nuggets and butter peas
Thursday: Leftovers
Friday: Pizzas
Saturday: Out

Sunday, November 20, 2016

Week 345 Menu

Sunday: Mac and cheese casserole, roasted sweet potato
Monday: Blue Apron (husband cooks)
Tuesday - Friday: Thanksgiving at Babas!!
Saturday: Date night.

Baked Mac and Cheese Casserole

This is the Lawrence family's FAVORITE mac and cheese. It comes from the Cook's Country magazine, and is surprisingly UN-fussy for an America's Test Kitchen recipe.  It's a baked casserole with a bread crumb topping.....and that means it has to cook for 25 minutes. The recipe also calls for 20 minutes to set before cutting into it. Do not taking this setting time for granted!! With the resting time, you will have a more solid, freestanding piece of mac and cheese casserole (instead of a melting pool on your plate). Because this recipe takes over an hour from start to finish, we save it for weekends...and have precious few leftovers! 

The mustard, cayenne, and Worcestershire sauce lend an interesting flavor. This casserole sets up to be pretty solid. Rather than stringy, pull-apart cheesy, the sauce is more of a creamy b├ęchamel. It is so rich and tasty.










Macaroni and Cheese Casserole
from America's Test Kitchen


8 oz elbow macaroni
2 c shredded mild cheddar cheese
2 t cornstarch
4 T unsalted butter
1/2 c panko bread crumbs
1/2 c onion, finely chopped
3 T flour
2 t mustard
1/8 t cayenne pepper
2 c water
1 c heavy cream
2 large eggs, plus 1 egg yolk
2 t Worcestershire sauce
1 c shredded sharp cheddar cheese

1. Pre-heat oven to 375 degrees.
2. Bring 4 quarts water to boil. Add macaroni and 1 T salt. Cook for 5 minutes. Drain macaroni and set aside.
3. Toss mild cheddar cheese with cornstarch and set aside.
4. Melt 1 T butter over med-low heat. Add the breadcrumbs and cook until golden (~4 min). Set those aside.
5. Now heat the saucepan up to med-high heat and melt the remaining 3 T butter. Cook the onion until soft (~3 min). Stir in flour, mustard, 1/2 t salt, 3/4 t pepper, and cayenne. Cook for 1 minute stirring constantly.
6. Whisk in water and cream. Bring to a boil, then reduce heat to med-low. Cook until thickened (~5min).
7. Remove sauce from heat and whisk in mild cheese/cornstarch mixture until melted. Then whisk in eggs, yolk, and Worcestershire sauce.
8. Transfer the mac and cheese to an 8-inch square baking dish. Sprinkle with sharp cheddar, then breadcrumbs. Bake until well browned and set (20-25 min).
9. Let set for 20 minutes. Then serve!

Friday, November 11, 2016

Week 344 Menu

Sunday: Italian Beef, braised leeks, and pumpkin pie
Monday: Cacio e pepe
Tuesday: Ginger fried rice
Wednesday: Loaded BBQ Chicken Nachos
Thursday: Leftovers
Friday: Pizza night
Saturday: Out

Saturday, November 5, 2016

Week 343 Menu

Sunday: Steak on the grill, cauliflower rice, and fall kale super salad with poppyseed dressing
Monday: Pasta with garlicky broccoli rabe
Tuesday: Meatball sub
Wednesday: "Florida dinner" (black beans, rice, and northern cornbread
Thursday: Pizzas
Friday: Leftovers
Saturday: Out

Saturday, October 29, 2016

Week 342 Menu

Sunday: Out
Monday: Chicken Tikka Masala in the slow cooker over rice
Tuesday: Blue Apron (quiche)
Wednesday: Autumn Cobb salad
Thursday: Creamy cauliflower and bacon soup with a baguette
Friday: Leftovers
Saturday: Out