Easy Mac and Cheese

I love mac and cheese it is my favorite go to easy comfort food.  I first made this recipe after getting sick of the blue box claiming its creamy and coming out runny and having wimpy noodles. After you make my recipe you will never buy the blue box again. 

Easy Mac and Cheese

1 12-16 oz curvy noodles (choosing a noodle with nooks and crannies will make the sauce stick to the noodles better) 

2 cups grated cheddar cheese 

1 cup whole milk

2 tbsp butter

2 tbsp flour

sea salt to taste

black pepper taste

dash of garlic salt

Use a large pot and fill with water bring to boil add pasta and season with salt. The salt adds flavor to the pasta.  while the pasta is cooking start the cheese sauce.  In a sauce pan on med heat melt the butter. when it is starting to get foamy mix in flour with wire whisk. Then when it's all mixed whisk in milk. If you follow these directions your sauce will be smooth not lumpy. add the salt, pepper and garlic salt and keep whisking slowly. Don't leave the pan stay with it because milk can burn very quickly if it is not watched! The sauce should start to thicken in about 3-5 mins or less. When it is getting thick stir in the cheese. Keep stirring till melted completely. when the pasta is done drain in a colander and stir the pasta in the colander to get out any water that is hiding in the crannies of the pasta. Add the pasta to the sauce and mix well. serve and enjoy! 

*For a heartier version many times i add ground beef or broccoli and cauliflower 

I hope you enjoy this as much as my family does! 

Hearty French Onion soup

This is my own version there are many variations out there but thru trial and error i found my favorite way to make it. i hope you enjoy!

For a more traditional soup you can leave out the beef. I added the beef on request of my husband for a more hearty filling version.


1/2 lb beef stew meat

2 lbs sweet onions

3 cloves garlic or 2-3 tbsp garlic salt

6 cups beef broth

2 tbsp butter

extra virgin olive oil

1/8-1/4 cup good aged balsamic vinegar
*the vinegar is a key ingredient to the flavor Do Not Leave Out!

Swiss cheese

loaf of crusty bread

dutch oven or stew pot

mandolin slicer (optional it just makes slicing the onions much faster.)

Makes 4 - 6 servings

First brown stew meat in olive oil on med heat, remove from pot set aside.
next add the butter and onions into the pan. don't drain any of the juice from the meat it all adds flavor.   When you add the onions it will look like you have way too much but it will cook down. this part takes time and patience don't rush it. you must caramelize the onions by cooking on med to med low heat stirring occasionally.

*Tool tip*

How to use a mandolin slicer:

they are all different some have a built in adjustable blade some like mine made by Zyliss has different width plates you put in. I love using the mandolin slicer for this recipe because the onions get super thin and all have a uniform size. And like I mentioned in my previous post don't get a poor quality one this is one thing you want to get quality on. mine has a great hand shield so you don't chop any fingers, because the blades on these things are super sharp. My Zyliss mandolin retails for $50 but i got it at a discount store like ross for $20 so shop around you can find them for a good price.


now back to the soup... once the onions are caramelized add the beef, broth, balsamic vinegar, and garlic. bring to boil, let boil for 10- 15mins or until the beef is tender. once the beef is tender shred and let simmer for 10 more mins.

slice bread about inch thick and spread on butter, broil till golden and toasty.

ladle soup into bowls and place slice of bread on top of soup then cheese and enjoy!  If you have oven proof bowls you can put it in the oven to get the cheese nice and crispy.

I hope you enjoy!