Tuesday, July 31, 2007

Mac & Cheese

I made this mac & cheese to take to a potluck lunch at work. We don't have an oven to heat anything up, so I will put it in my crockpot to stay warm until lunchtime!!

1 tbsp EVOO
2 tbsp butter
3 tbsp flour
3 cups skim milk, heated
4 oz mild shredded cheddar cheese
4 oz sharp shredded cheddar cheese
8 oz 6 cheese Italian blend (mozz, provolone, Asiago, Fontina, & Romano)
16 oz elbow macaroni
pinch of cayenne pepper
pinch of nutmeg
Salt and pepper to taste

Cook macaroni according to package directions and drain well.
In a saucepan, melt butter over low heat. Whisk in flour and cook the mixture for 3 min. Whisk in the milk. Bring to a boil, and simmer for 3 minutes. Stir in spices and cheeses and cook until melted. Combine cheese mixture and macaroni.

Zuccini Bread (thanks to Brenna's Bistro)

This recipe was taken from Allrecipes Tried and True Favorites cookbook. It takes 15 minutes to prepare, 1 hour and 10 minutes to cook, and makes 24 servings.

3 eggs
1 cup vegetable oil (I substituted applesauce)
2 cups white sugar
2 cups grated zucchini
2 tsps. vanilla extract
3 cups all purpose flour
3 tsps. ground cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 cup chopped walnuts

Preheat oven to 325 degrees F.Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, salt, and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.