Mare’s Mac & Cheese

Serves 8.

INGREDIENTS:

4 cups elbow macaroni
1 whole onion finely chopped
1/3 cup butter
½ cup flour
4 ½ cups milk
2 tsp. salt
Fresh ground pepper to taste
2 generous cups shredded aged cheddar cheese
2 Roma tomatoes, chopped
2 cups shredded mozzarella
2 cups shredded aged cheddar
Bacon Bits (optional)

DIRECTIONS:

  • Preheat oven at 350°F.  Grease a 13”x9”x2” pan.
  • Bring large pot of well salted water to a boil.  Add the macaroni and cook according to instructions till it’s al dente.  Strain and set aside in large over-sized bowl.
  • Chop the onion and add to the macaroni.  Don’t bother stirring yet.
  • Chop the Tomatoes and set aside in small bowl
  • Melt 1/3 cup butter in a medium sized pot
  • Make a roux by adding the half cup flour to the melted butter and mix together with a whisk.  The butter separates the flour particles which prevents lumps from forming.  Cook on the stove for a minute or two.
  • Pour in the 4 cups of milk, 2 teaspoons of salt and pepper to taste, and bring to a boil, stirring continually to prevent it from burning.  After it thickens, continue cooking for 2 or 3 minutes more.
  • Immediately add the cheese sauce to the macaroni and onions, and mix it all together.  Pour half into the greased 13”x9” pan.  Sprinkle half the chopped tomatoes and 1 cup each of the cheddar and mozzarella, saving the rest for the topping.
  • Pour the rest of the mac and cheese mixture on over top and then top that off with the rest of the tomatoes, mozzarella and cheddar cheese.  If desired, top all of that off with bacon bits.

macandcheese2

Bake at 350° for 30 to 40 minutes, till it’s bubbly and set, as you see below.

macandcheese

 

3 Ingredient Gluten Free Banana Pancakes

3 Ingredient Egg and Banana Pancakes.  Super easy pancakes.

Cut down on your sugar intake with a simple nutritious alternative to decadent pancakes!  This recipe is not only delicious, but nutritious and gluten-free!

Makes approximately three 3″ diameter pancakes.

INGREDIENTS:
2 Eggs
1 Banana
1/2 tsp. cinnamon or vanilla
Coconut oil or grapeseed oil

INSTRUCTIONS:

Beat eggs in small bowl until slightly frothy.  Mash banana thoroughly using fork or food processor.  Mix into the egg mixture and add 1/2 teaspoon cinnamon or vanilla according to your own taste.  Drop batter onto hot greased pan and spread with a spoon to form 3″ diameter pancakes.  Serve with or without maple syrup.  Bon appetit!

3 Ingredient Egg and Banana Pancakes

Mare’s Onion Roasted Garlic Soup Dip

This recipe uses oven roasted garlic & onion soup mix with yogurt & mayonnaise.

This is my favourite dip, suitable for dipping potato chips, tortilla chips and all sorts of vegetables.  I have to have this on hand all week for dipping veggies at random times when I feel like nibbling or just plain hungry.

ONION DIP INGREDIENTS:

  • 1 cup Greek yogurt (use a low fat one that is pure yogurt, with NO ADDITIVES)
  • 1/2 cup regular Hellmann’s Mayonnaise
  • 1 package Knorr Onion Roasted Garlic Soup mix (41g)

Mix this up well…. and a little warning for you…… normally this takes no more than 5 minutes to prepare, but you will probably wish to taste test it like I do……. Which then brings the prep time to 10 minutes ……… Hahahahaha!