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Monday, April 9, 2018

Macaroni and Cheese ala ~DKBB~

Macaroni and Cheese ala ~DKBB~
(original recipe from
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.

Monday, April 2, 2018

Lentil Quiche ala ~DKBB~

 Lentil Quiche ala ~DKBB~
(original recipe from WONDER79 on
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.