Mac N Cheese

Alton Brown Mac N Cheese (says it pairs well with chardonnay lol)

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Watch how to make this recipe.
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

Olive Cheese Bread

• 1 loaf French Bread
• 8 ounces, weight Pimiento-stuffed Green Olives
• 8 ounces, weight Black Olives
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• 1/2 cup Mayonnaise
• 1 pound Monterey Jack Cheese, Grated

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. 

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

From The Pioneer Woman

Cheese Sauce

Serve with Friday Fritters.

DIRECTIONS

Add 1/4 cup grated sharp Cheddar cheese and 1/2 teaspoon Ac'cent* to 2 cups Medium White Sauce (see recipe). Cook over hot water, stirring until cheese melts

http://www.catholicculture.org/culture/liturgicalyear/recipes/view.cfm?id=487

Grandma Kiefer's Cheese Ball

16oz. cream cheese
8oz. grated sharp cheddar
2oz. blue cheese
Few drops tobasco sauce and a little garlic juice or powder.

Allow cheese to soften at room temperature then mix all well in electric mixer.
Then refrigerate to cool so as you can handle some and shape into a ball.
Roll in finely chopped nuts and return to refrigerator for an hour or longer to become firm.
Never freeze but it keeps well for weeks in a covered dish.