Three Cheese Macaroni

Ingredients
Salt
1 pound elbow macaroni
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk, room temperature
3/4 teaspoon ground mustard
1/2 teaspoon Old Bay seasoning
8 ounces extra sharp Vermont white cheddar, shredded (3 cups)
4 ounces Monterey Jack, shredded (1 1/2 cups)
1/2 ounce Parmesan, grated (1/4 cup)

Directions
In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.

In pot, melt 4 tablespoons butter over medium. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes.

Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes.

Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes.

Remove from heat and add 1 tablespoon butter, mustard, Old Bay, and cheeses.

Stir until cheeses are melted and sauce is smooth; season with salt.

Add macaroni to sauce and stir to combine.



This freezes well. I usually make Baked Tomato Casserole or Sausage and Spinach Alfredo out of some of the leftovers.

Freezer Peach Jam

I found this in the grocery store and the recipe is so simple. Just 1 2/3 cup of chopped fruit, some sugar or you can use splenda and this pectin. You have to stir for 3 minutes and then pour into containers (I used the ones pictured above) and set for 30 minuites on the counter, then freeze!

Walnut Basil Pesto

3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese.
Pour in oil slowly while still mixing.
Stir in salt and pepper.

White Chili

Ingredients:
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies or 2 bags frozen chilis
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon cayenne pepper
3 (16 ounce) cans great northern beans, undrained
6 cups chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated monterey jack cheese

Directions:
1. Heat oil in large pot over medium high heat.
2. Add onions and saute until translucent, about 10 minutes.
3. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
4. Add undrained beans and stock and bring to a boil.
5. Reduce heat and add chicken and cheese to chili and stir until cheese melts.
6. Season to taste with salt and pepper and ladle into bowls.


Great to Freeze!
I usually thicken the soup with corn starch to make it thicker.
Serve with tortillas and extra montery jack cheese to top it off with.

Pulled Pork - Crock Pot

Ingredients:
2 to 5 lbs Pork Loin
3 cans of beer
Black pepper
Cayenne pepper
Basil
Oregano

Directions:
1. Add Pork Loin, beer, black pepper, cayenne pepper, basil, oregano to crock pot.
2. Cook on low 6-8 hours or high 4 hours.
3. Shredd Pork leaving some of the juices from cooking.

You can add bbq sauce for bbq prk sandwiches.
Shredded pork can be used in lots of dishes (enchiladas, green chili, salads, etc.) and freezes well.