Classic Baked Macaroni And Cheese

• 8 ounces elbow noodles
• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 2 1/2 cups shredded sharp cheddar cheese, reserving 1/2 cup for topping (below)
• 1 1/2 cups shredded Gruyere cheese
• 1 bay leaf
• Salt and pepper to taste
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• Topping
• 1/2 cup of reserved shredded sharp cheddar cheese (from above)
• 2 tablespoons unsalted butter, melted
• 1/2 cup panko bread crumbs
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Cook pasta in salted boiling water until al dente. Reserve one cup of cooking water. Preheat oven to 400 degrees. While the oven heats, melt butter in sauce pan and whisk in flour for approximately two minutes. Whisk in milk and add bay leaf and salt and pepper until thick. Remove bay leaf and stir in cheeses (reserve 1/2 cup of cheddar for top). Once melted, stir in pasta and reserved water. Once mixed, pour mixture into buttered baking dish and top with 1/2 cup of cheddar and buttered panko bread crumbs. Bake for 15 minutes and serve.

Marinade (acidic)

Perfect for pork steaks.  We used this recipe for our weekly summer BBQ's.  

Butter

Vinegar

Onion, minced or onion powder

Beer

Marinate an hour or so, put on grill and baste as needed.

French Dip Sandwich (link)

French Dip Sandwich
https://www.bunsinmyoven.com/2016/03/21/french-dip-sandwich/

SLOW COOKER FRENCH DIP SANDWICHES

PREP TIME 5 MINUTES COOK TIME 8 HOURS 10 MINUTESTOTAL TIME 8 HRS 15 MINS 
SERVES 8     ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

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•  2 cans (10.5 ounces each) condensed French Onion Soup
•  1 can (10.5 ounces) Beef Consomme
•  3-4 pounds beef chuck roast
•  8 sandwich rolls
•  8 slices provolone cheese

INSTRUCTIONS

1. Place the roast in a slow cooker. Pour the soup and consomme over the top.
2. Cover and cook on low for 8 hours or high for 4 hours.
3. Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.
5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
6. Serve immediately with the sauce on the side for dipping.