Baked Macaroni and Cheese

Ingredients:
8 tbsp unsalted butter
2 cups fresh breadcrumbs
1 pound elbow macaroni
1 garlic clove,minced
1 tsp dry mustard, dissolved in 1 tsp water
1/4 cayenne pepper
6 tbsp all purpose flour
3 1/2 cups whole milk
1 3/4 cups chicken stock
1 pound Colby cheese. shredded about 4 cups
8 ounces extra-sharp cheddar cheese, shredded about 2 cups
pepper

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 tbsp of the butter and toss with the breadcrumbs.
2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tbsp salt and the macaroni and cook until almost tender but still firm to the bite. Drain the macaroni and leave it in the colander.
3. Wipe the pot dry, add the remaining 6 tbsp cutter, and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne,. Cook until fragrant, about 30 seconds.
4. Stir in the flour and cook until golden, and about 1 minute. Slowly whist in the milk and broth,. Bring to a simmer, cook whisking often until the mixture is slightly thickened, about 6 minutes.
5 Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni breaking up an clumps, until well combined.
6. Pour into a 9 by 13 inch baking dish. Sprinkle evenly with the breadcrumbs. Bake until golden and bubbling around the edges, 25 to 30 minutes before serving.

I got this recipe from the America's Test Kitchen Family Cookbook

I halved this recipe for my family and it was plenty for us. I thought the breadcrumbs were a little too much though, so I would probably 1/4 the amount of those. I also left out the cayenne pepper, because we didn't have any.

Stuffed Pork Chops

Ingredients:
3 tbsp unsalted butter
1 onion, minced
1 rub celery, minced
1/2 tsp salt
1 tbsp minced fresh parsley
2 tsp minced fresh thyme
2 garlic cloves
2 slices high quality sandwich bread, cut into 1/4 inch cubes (about 2 cups)
2 tbsp heavy cream
1/8 tsp pepper
4 bone-in rib pork chops
1 tbsp vegetable oil

1. Melt the butter in a 12 inch skillet over medium heat. Add the onion, celery, and salt. Coo until the vegetable are softened, about 5 minutes. Stir in the herbs and garlic and cook until fragrant, about 30 seconds. Transfer to a medium bowl and toss with the bread cubes , cream, and pepper. Mix lightly pressing the mixture against the sides of the bowl, until it comes together.
2. Adjust an oven rack to the lower middle position and heat the oven to 450 degrees. Cut a small pocket through the side of each chop and stuff with a quarter of the stuffing
3. Heat the oil in a 12 inch skillet over medium high heat until just smoking, Brown the cops on both sides, about 6 minutes. then transfer to a 9 by 13 inch baking dish. Bake 15 minutes, turning half way through cooking.
4. Transfer the chops to a clean plate, tent with foil, and let rest until the pork about 5-10 minutes.

I got this recipe from the America's Test Kitchen Family Cookbook

I halved this recipe for my family. I also didn't have fresh parsley so I used dried, and left the thyme out all together.

German Apple Pancake

Ingredients:
1/2 cups all-purpose flour
1 tbsp granulated sugar
1/2 tsp salt
2 large eggs
2/3 cup half and half
1 tsp vanilla extract
2 tbsp unsalted butter
1 1/4 pound apples (3-4) peeled, cored, quartered, and sliced 1/2 inch thick
1/4 cup packed light or dark brown sugar
1/4 tsp cinnamon
1 tsp fresh lemon juice
Confectioner's Sugar for dusting

1. Adjust an oven rack to the upper middle position and heat the oven to 500 degrees. Whisk together the flour, granulated sugar, and salt in a large bowl. In another bowl.whisk together the eggs, half and half, and vanilla. Whisk the wet ingredients into the dry ingredients until no lumps remain.
2. Melt the butter in a 10-inch ovenproof nonstick skillet over medium high heat. Add the apples, brown sugar, and cinnamon and cook until the apples are golden brown, about 10 minutes. Off the heat, stir in the lemon juice.
3. Quickly pour the batter around the edge of the skillet, then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancake has risen above the edges of the skillet and is brown, about 18 minutes. Loosen the pancake edges from the hot skillet with a spatula and invert the pancake onto a large plate or serving platter. Dust with confectioners' sugar, and cut into wedges before serving.

I got this recipe from The America's Test Kitchen Family Cookbook