International Potluck Day - more Mac and Cheese (baked)

When was the last time you made mac and cheese from scratch twice in one week?  This is a first for me.  I rarely make it, ever.  The crockpot mac and cheese was fantastic and I would have made it again for the potluck lunch but my crockpot still had mac and cheese in it. 

In reference to the title, at work, we have an annual International Potluck Day in which each person makes something from their country and shares it.  Everyone looks forward to this day each year.  The food is amazing.  Inevitably one wag brings in a platter of McDonald's hamburgers.  I opted to make the mac and cheese this year. 

Here is the recipe which I cobbled together from two recipes:

Mac and cheese:

·         16 oz (one box) uncooked elbow macaroni

·         4 tablespoons butter

·         About 12-14 oz grated sharp cheddar cheese

·         2 eggs, beaten

·         1/2 cup sour cream

·         1 (10 3/4 ounce) can condensed cheddar cheese soup

·         1 cup whole milk

·         One tablespoon dry mustard

·         1/2 teaspoon black pepper

·         1/2 teaspoon salt

 

Topping:

·         3 tablespoons butter

·         1 cup bread crumbs

 

Preheat oven to 350 degrees F.

 

Directions:

·         Boil the macaroni until al dente, drain.

·         In a medium saucepan, melt the butter and mix in the grated cheese. Stir until the cheese melts. 

·         Add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.

·         Fold the macaroni into the mix and pour into a large casserole dish. Top with remaining cheese.  I forgot to set aside some grated cheddar cheese to put on the mixture but I had leftover grated gruyere 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.

Crock Pot Mac and Cheese

Warning - this is not low fat.  It is however sinfully good.

Ingredients:
 

2 cups uncooked macaroni

4 tablespoonsbutter, cut into pieces

2 1/2 cups grated sharp cheese (I used gruyere, which probably isn't all that sharp)

3 eggs, beaten

1/2 cup sour cream

1 (10 3/4 ounce) can condensed cheddar cheese soup

1/2 teaspoon salt

1 cup whole milk

1/2 teaspoon dry mustard  (what's with all the mac and cheese recipes that use dried mustard?)

1/2 teaspoon black pepper

 Directions:

Boil the macaroni in a 2 quart saucepan until tender. Drain and set aside.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.  Gruyere will be very goopy. 

In a crock pot, combine the cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.

After all the above is combined, add drained macaroni and stir again.

Cook for 3 hours, stirring occasionally.  I cooked it on low - second to highest setting.

 Soooo good but soooo bad for you.

Peach Curry Glazed Pork Chops

Happy Thanksgiving!

I did not make these for today, I made them last weekend.  I'm only just now getting around to putting it online.

In truth, once I made this dish, I was much more interested in the peach curry sauce than the pork chops.  I plan to make this sauce/dressing a lot.  It's amazing. 

1/2 cup sliced syrup-packed peaches, drained, syrup reserved 3 tablespoons peach jam 2 tablespoons Dijon mustard 2 teaspoons curry powder

1 teaspoon honey 1 tablespoon vegetable oil 4 boneless pork chops 2 green onions, chopped 2 tablespoons chopped fresh cilantro

	In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.
	Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.
	Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.

What I did:

I left out the green onions, and while I had bought cilantro I completely forgot about it when it came time to eat.  I used olive oil to get the pork chops started.  I let them cook for 30 minutes on medium-low heat, covered.

The sauce was absolutely the star of the show and I used it all week for salads.