Million Dollar Macaroni & Cheese

1 lb cellentani pasta (may sub rigatoni, penne or mararonni)
4 tbs butter
1/4 C all-purpose flour
3 C milk
1 12oz can evaporated milk
1 Tbs cornstarch
1 Tbs Dijon mustard
1 Tbs chicken bullion
1 tsp ea: onion powder, garlic powder, dried parsley, salt
1/2 tsp pepper
1/2 tsp red pepper flakes
4 C freshly grated sharp cheddar cheese
6-8 slices provolone cheese
1 C sour cream
1 C freshly grated parmesan cheese

Panko Topping (optional)
3/4 C panko breadcrumbs
2 Tbs butter
1 Tbs extra virgin olive oil

Cook pasta just until al dente according to pkg directions; strain & rinse with cold water.

Preheat oven to 350; lightly grease 9X13 baking dish; set aside

Melt 4 Tbs butter in large skillet over medium heat then whisk in four. Cook, while stirring for 2 min. turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.

Bring to a boil, whisking constantly then reduce heat to med & simmer, whisking occasionally until thickened (but not overly thick). Remove from head and whisk in sharp cheese until melted.  Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing.

Pour half of the macaroni & cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni & cheese over sour cream and spread into an even layer. Sprinkle w/ 1 c parmesan cheese. (or more to taste)

Panko topping (optional) Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni & cheese.

Bake 25-30 min or unil bubbly & inside provolone is melted. If no topping w/ pankl, broil until Parmesan is golden. Cool 10 minutes to set before serving.

Apple crisp

Topping 1 1/2 c. Brown sugar 1/2 t. Salt 1 1/2 stick butter, softened 2 cups oats Combine with fingers Cut apples and toss with cinnamon and sugar Add topping Bake 350 degrees for 30-40 mins

Really Super Awesome Salad & Dressing

Salad
12C baby spinach
1C quinoa
1C pecans
1C dried cranberries
1C sunflower seeds
2 apples

Dressing
1/2 C lemon juice
1/2 C nut oil of choice
1/4 C honey
1Tbs + 1tsp Dijon mustard

serves 8
sometimes I add chicken to make this my meal rather than a side

BBQ Chicken Twice Baked Sweet Potatoes

Sweet Potatoes
4 small sweet potatoes, scrubbed clean
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 C chicken broth or milk
1/2 C shredded smoked gouda cheese, divided

BBQ Chicken
2 C cooked chicken breast, shredded
1/3 C BBQ sauce

Caramelized Onions
2 tsp olive oil
1 red onion, thinly sliced
1/4 tsp kosher salt

1. Preheat oven to 400 degrees and line a baking sheet with foil.

2. Prick the washed sweet potatoes w/ a fork, bake potatoes for 45 minutes.

3. While potatoes are baking, heat a large skillet over med heat.

4. Once skillet is hot, saute onions about 10-15 min or until soft and golden brown.

5. Cool potatoes for a few minutes then cut in half lengthwise.

6. Scoop out flesh, leaving 1/4 inch border all around the potato.

7. Discard 2 of the potato skins and place remaining skins back on the foil-lined baking sheet.

8. In a large bowl add the sweet potato filling, salt, pepper, chicken broth and 1/4 C of shredded smoked gouda cheese. Mash together with a potato masher until mostly smooth.

9. In a med bowl combine shredded chicken and BBQ sauce, stirring together until completely coated.

10. Spoon the sweet potato filling evenly back into the skins.

11. Top with the shredded chicken, caramelized onions, and remaining cheese.

12. Place the potatoes back into the oven and bake for another 10 minutes until the filling is hot and cheese is melted.

13. Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.