Macaroni and Cheese ala ~DKBB~

Macaroni and Cheese ala ~DKBB~

(original recipe from www.pioneerwoman.com)

2 cups dried macaroni

1 egg, beaten

2 Tbsp. butter

2 Tbsp. flour (I use Wondra flour for sauces like this)

1¼ cups milk

1 (heaping) tsp. dry mustard

¾ lb. sharp cheddar cheese, shredded (you can use any cheese/cheese mixture you desire; I prefer sharp or extra sharp cheddar)

¼ tsp. salt

¼ tsp. smoked paprika

¼ tsp. ground thyme

⅛ to ¼ tsp. cayenne pepper

¼ tsp. seasoned salt (optional)

¼ tsp. ground black pepper

• Cook macaroni until very firm (macaroni should be too firm to eat right out of the pot); drain.
• In a small bowl, beat the egg well.
• In a large pot, melt butter and sprinkle in flour; whisk together over medium-low heat; cook mixture for five minutes, whisking constantly (don’t let it burn).
• Pour in milk, add mustard, and whisk until smooth; cook for five minutes until very thick; reduce heat to low.
• Take ¼ cup sauce and very slowly pour it into beaten egg, whisking constantly to avoid cooking egg; whisk together until smooth.
• Poor egg mixture into the sauce, whisking constantly; stir until smooth.
• Add in cheese and stir to melt.
• Add salt, pepper, and spices as desired; taste sauce and add more seasonings as desired (do NOT under salt).
• Pour cheese sauce into cooked, drained macaroni and stir to combine.
• Serve immediately (very creamy), OR pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes in a 350° F oven until bubbly and golden on top.

Lentil Quiche ala ~DKBB~

 Lentil Quiche ala ~DKBB~

(original recipe from WONDER79 on allrecipes.com)

1 cup chopped onion

2 Tbsp. olive oil

½ cup dried yellow lentils

2 cups water

2 cups broccoli florets

1 cup quartered grape or cherry tomatoes

4 eggs, beaten

1 cup whole milk

1 tsp. salt

Cracked black pepper to taste

2 tsp. Italian seasoning

½ cup shredded cheddar cheese

• Preheat oven to 375° F. Place olive oil and chopped onion in 9-inch deep-dish pie plate; bake for 15 minutes, or until onion is tender.
• Place lentils and water in saucepan and bring to a boil; cook for about 20 minutes or until lentils are tender; drain most of the water off, leaving a small amount in pan with lentils; place broccoli florets on top of lentils; cover and cook for about 5 minutes. This will dry the lentils and cook the broccoli.
• Transfer the lentils, broccoli, and tomatoes to the pie plate with the onions and stir to evenly distribute; stir in cheese.
• In a medium bowl, whisk together the eggs, milk, and spices; pour this over the ingredients in the pie plate.
• Bake for 45 minutes or until center is firm when the quiche is jiggled; cool for a few minutes before slicing and serving.