Panera Mac And Cheese
1/4 cup unsalted butter
1/4 cup all purpose flour
1 cup milk (I used skim)
2 cups heavy cream
2 cups white cheddar (shredded, I used Cabot seriously sharp cheddar)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dry mustard
1 pound pasta (cooked, cavatapppi, shells, or elbow)
PRO TIP: Use your favorite noodle. Cavatappi is a great choice, or shells or elbows work great too!
STEP 2: In a large saucepan on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
STEP 3: Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.
- Use a good white cheddar. Don’t use the packaged shredded cheese, as it usually has cornstarch or some other thickeners already on it. Buy a block of cheddar and shred it yourself. Trust me, it’s going to melt so much creamier!
- While your noodles are cooking, you can whip up the roux (flour and butter mixture). Then add remaining ingredients. By the time your noodles are done, your sauce should be ready. Easy!
- When ready to reheat your leftovers, you may need to add about 1/2 cup milk. Warm it up on low on the stovetop. This recipe is about two meals for us as a side dish, for our family of 4.
Copycat Crunchwrap Supreme
5 flour tortillas (10-inch)
1 pound taco meat (1 lb ground beef prepared with one taco seasoning packet or my homemade taco seasoning mix)
3/4 cup cheese (nacho)
5 tostada shells
1/3 cup sour cream
3/4 cup shredded lettuce
1/3 cup tomato (chopped)
For 1 Crunchwrap Supreme:
1 10- inch flour tortilla
1/2 cup taco meat
2 teaspoons nacho cheese
1 to stada shell
1 tablespoon sour cream
2 tablespoons shredded lettuce
1 tablespoon chopped tomato
- Warm flour tortilla in a skillet or the microwave. Place taco meat in the center, and spread it to the same diameter as the tostado shell. Drop warmed nacho cheese across the top of the meat. Place tostado on top and press down gently. Spread sour cream on top of tostada shell. Sprinkle lettuce and tomato on top of sour cream.
- Place a skillet over medium-high heat. Fold the sides of the flour tortilla up around the tostada shell, creasing the folds as you go. Take the whole thing and place it face down in the skillet and gently press down with a spatula. Allow the tortilla to brown a bit in the pan, 2-4 minutes. Flip over and brown the other side. Remove from pan and cut in half, serve.
Chipotle Grilled Peppers And Onions
1 1/2 tablespoons olive oil
2 green pepper (large, stemmed, cored, and sliced)
2 red onions (medium, sliced)
1/2 tablespoon fresh oregano (finely chopped, 1/2 teaspoons dried oregano works too.)
1/2 teaspoon salt
- Over medium-high heat, add the oil, peppers, onions, oregano, and salt to a large skillet and stir to combine, until the vegetables are even coated with oil and oregano.
- Cook until charred and slightly softened but still tender-crisp, about 7 minutes.
- Remove from heat and serve.
PF CHang's Mongolian bEEF
- In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside.
- In a large bowl, combine flank steak and cornstarch.
- Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
- Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions.
- Serve immediately.