This is all that I got after all my girls were fed. Boo Hoo, luckily it is an easy meal to make again.What an amazing meal. Everything was eaten by everybody. I do not like baked macaroni and cheese. I hate how dry it always is and crusty cheese top. But this mac/cheese tasted almost exactly like shells and cheese that you buy in the store. I knew that the food would be a big hit with Anna because that is one of the few things that she will always eat. Anna didn't "dig" the cornbread, but it was awesome! I should have taken a picture of Lucy after she shoved everything into her mouth area! The one complaint that I have about this dish is that we ate everything and did not have leftovers for the next day, not even for my lunch. The picture above is all that I got to eat. If you make this I would definately double it if you have more than three people eating it. Enjoy.
Grade: A+
Macaroni and Cheese
1 c dried elbow macaroni
¼ c chopped onion
1Tbs butter
1 Tbs flour
¼ c milk
1 ½ c shredded American cheese
1 medium tomato
1. Cook macaroni in unsalted water about 10 minutes or till tender but still firm
2. Meanwhile, for cheese sauce, in a medium saucepan cook onion in margarine or butter till milk all at once. Cook and stir till slightly thickened and bubbly. Add American cheese, stirring till melted. Stir in cooked macaroni. Transfer mixture to a 1-quart casserole.
3. Bake in a 350 degree oven for 25-30 minutes or till hot and bubbly. If desired arrange tomato slices atop macaroni for the last 5 minutes of baking. Let stand 10 minutes before serving.
Zucchini Cornbread
1 c coarsely chopped zucchini
1 c milk
½ c chopped onion
2 eggs
¼ c vegetable oil
1 ¼ c cornmeal
1 c all-purpose flour
2 Tbs white sugar
4 tsp baking powder
1 tsp salt
1 c shredded Cheddar cheese
1. Preheat oven to 400 degrees F Grease a 10-in cast-iron skillet, and place it into the oven while it preheats.
2. Place the zucchini, milk, eggs, onion, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
3. Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
4. Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
1 c dried elbow macaroni
¼ c chopped onion
1Tbs butter
1 Tbs flour
¼ c milk
1 ½ c shredded American cheese
1 medium tomato
1. Cook macaroni in unsalted water about 10 minutes or till tender but still firm
2. Meanwhile, for cheese sauce, in a medium saucepan cook onion in margarine or butter till milk all at once. Cook and stir till slightly thickened and bubbly. Add American cheese, stirring till melted. Stir in cooked macaroni. Transfer mixture to a 1-quart casserole.
3. Bake in a 350 degree oven for 25-30 minutes or till hot and bubbly. If desired arrange tomato slices atop macaroni for the last 5 minutes of baking. Let stand 10 minutes before serving.
Zucchini Cornbread
1 c coarsely chopped zucchini
1 c milk
½ c chopped onion
2 eggs
¼ c vegetable oil
1 ¼ c cornmeal
1 c all-purpose flour
2 Tbs white sugar
4 tsp baking powder
1 tsp salt
1 c shredded Cheddar cheese
1. Preheat oven to 400 degrees F Grease a 10-in cast-iron skillet, and place it into the oven while it preheats.
2. Place the zucchini, milk, eggs, onion, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
3. Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
4. Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Anna happily eating away.
Lucy before the macaroni exploded on her face.
Emily stuffing her face while Sarah drinks
Sarah deciding when to jump in
Lucy before the macaroni exploded on her face.
Emily stuffing her face while Sarah drinks
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