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Recipes from Saturday, September 14th

THE OPEN LINE – Saturday, September 14, 2019

MAC & CHEESE – Food Network

4 cups (1 pound) elbow macaroni

5 tablespoons unsalted butter

4 cups milk

1/2 medium onion, stuck with 1 clove

4 cloves garlic

1 bay leaf

3 sprigs fresh thyme

1 teaspoon dry mustard

2 tablespoons all-purpose flour

2 cups grated Cheddar, plus 1 cup in big chunks

1/2 cup grated Parmesan

Kosher salt and freshly ground black Pepper

Cook macaroni in boiling salted water.Drain and toss with butter. (2 tbsp)…heat overn to 350 degrees.Coat a large baking dish with 1 tbsp butter.Set aside.Put milk andin saucepan.Cook about 5 minutes.Remove.Add 2 tbsp butter and flour.Cook, stirring, for 2-3 minutes.Whisk constantly.About 5 mintes.Add ½ grated cheddar and ½ parm.Stir.Pour over pasta and the chunks of cheddar.

Cook the macaroni in a large pot of boiling salted water until done, about 5 to

7 minutes. Drain and toss it with 2 tablespoons butter; set aside.

Heat the oven to 350 degrees F.

Coat a large baking dish with 1 tablespoon butter and set it aside. Put the

milk into a saucepan and add the clove studded onion, garlic, bay leaf,

thyme, and mustard. Warm over medium low heat until the milk starts to steam,

about 10 minutes. Remove from the heat and let the flavors infuse while you

make the roux. In a large pot over medium heat add 2 tablespoons butter and the

flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the

infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring

often, for about 5 minutes until the sauce is thick. Remove from the heat and add

1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth.

Taste and adjust seasoning with salt and pepper. Pour this over the macaroni,

add the chunks of Cheddar, and mix until well blended; put this into the prepared

baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over

the top. Bake until the top is golden and crusty, about 25 to 30 minutes, Top with remaining cheeses.Bake 25 to 30 minutes.


6 golden delicious apples, peeled and chopped (other varieties can be used, can also be sliced)

2 Tbsp granulated sugar

1 3/4 tsp ground cinnamon, divided

1 1/2 tsp lemon juice

1 cup light brown sugar

3/4 cup old fashioned oats

3/4 cup all-purpose flour

1/2 cup cold unsalted butter, diced into small cubes

pinch of kosher salt

Preheat oven to 350 F degrees.Butter an 8x8 baking dish, or spray with non-stick cooking spray.Set aside.

In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice.Stir to combine, then transfer to prepared baking dish.

In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs.Alternatively, you can use two forks or even your hands to cut butter into the mixture.

Spread topping over apples in baking dish, and gently pat to even it out.Bake 40-50 minutes, until golden brown and bubbly.

Serve warm and enjoy!


1 medium banana

1 cup milk

1 cup ice

¾ cup pumpkin puree

½ cup oatmeal

½ cup vanilla Greek yogurt

3 tbsp maple syrup

1-1/2 tsp pumpkin pie spice

½ tsp cinnamon

Mix oatmeal first.Add rest of ingredients.Let sit for til a bit thick.

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