You can't really mess up Mac & Cheese and will likely always have the ingredients on hand!

​Macadoo has always been my Mac n' Cheese fan and over the years I've made about as many different types as their are cheeses.  I always welcome his feedback and I think we've pretty much nailed it with this version.

Mac- aroni & Cheese

Ingredients

• 1 lb box of macaroni noodles - I prefer small (but not tiny) elbow noodles
• 1/2 stick of butter
• 1 Tablespoon of flour (any kind is fine)
• 1 cup of heavy cream
• 8 oz of shredded cheddar.  I prefer to shred my own or use thicker shreds like Tillamook.
• 4 oz (half block) of cream cheese softened and cubed
• 1/2 cup of grated parmesan 
• 2 teaspoons of dry mustard
• Salt and Pepper to taste.

Directions

• Preheat oven to 400°
• Cook macaroni al dente (subtract 2 minutes from suggested cooking time on box) and drain reserving pasta water.
• In a heavy skillet melt butter over medium heat and let it just begin to brown.
• Sprinkle flour over butter and gently stir to combine.
• Pour in heavy cream and stir well allowing to lightly simmer before lowering heat.
• Blend in all cheeses, stirring to combine.
• Add dry mustard, salt and pepper.
• Add noodles and stir well.
• The mixture shouldn't be too thick so add in a little pasta water if it is.
• Transfer to a greased casserole and bake in oven until top is bubbly and golden.

​Love,

Rice doesn't always need to just be a part of another dish, it stands alone very well.  There's nothing more comforting than hot white rice with butter, salt and pepper.  I remember being very young and Grammy making me a bowl of hot buttered rice and I sat in my PJ's in front of the TV.  I thought it was just about the greatest thing ever.

Cooking rice can be so intimidating!  There are so many types of rice and it's so easy to accidentally over or under cook rice. This technique works every time for me.  I am including a stove top option as well as instant pot.   Most recipes will tell you to use a 1:2 ration for rice to water.  Since I rinse my rice I adjust for this extra moisture.

Note: I prefer using Jasmine white rice, but also like using long grain rice.

Cooked white rice
serves up to 4 and can be doubled or halved

• 2 cups of uncooked white rice 
• 3 cups of water
• 1 teaspoon of salt

Instant Pot Directions:
This is my preferred method for cooking rice. 
Place rice in a strainer or collander and rinse well.  This will remove the starch from the rice and keep it from getting too mushy.  I use a small sifting strainer for this and just let the water run over the rice for a minute.  You can also soak the rice and then rinse, but be sure to get as much water off the rice as possible.
Add rice, water and salt to the instant pot and close the lid making sure your rubber seal is intact.  Turn the vent to lock in place.  Press the rice button and then subtract 2 minutes from the cook time.  Once the instant pot has counted down, manually release the steam by placing a thick towel or oven mit over the valve and turning to open it.  Once the valve releases open the lid and stir rice.

Stove top Directions:
Place rice in a strainer or collander and rinse well.  This will remove the starch from the rice and keep it from getting too mushy.  I use a small sifting strainer for this and just let the water run over the rice for a minute.  You can also soak the rice and then rinse, but be sure to get as much water off the rice as possible.

If cooking on the stove top, bring your water and salt to boil in a pot that is 3 times as high as the water reached. Add the rice turning the heat down to medium - medium to high so that it doesn't boil over.  Once boiling, cover your pot with the lid and do not remove the lid until your rice has cooked for 15 minutes.  Turn off the heat and allow your rice to rest with the lid on for another 2-3 minutes.  If you remove the lid too soon you will lose much needed moisture so as tempting as it is, leave that lid on.  When it's time, remove the lid and fluff rice with a fork.

Love,