Two of my favorite comfort foods which are perfect for this cold wintery weather.

My mac and cheese is my wonderful, amazing, fantastic cook, Gram Rae’s recipe. After she passed I started to make it from memory and this is what I came up with. Wow that was 14 years ago. I have realized over the years that we are very similar cooks. She used to prepare the entire Thanksgiving meal. Now I know why, she wanted everything exactly as she imagined and likely thought her recipe was the best for the things she wanted to prepare.  I will admit that I have been known to do that. I get it Gram.

Mac and cheese

1 1lb elbow noodles

1 lb American cheese (I use Land O’Lakes yellow American from the deli)

8 oz sharp shredded cheddar (I use Sargento)

3 cups milk (add more if needed)

2 tablespoon butter

Salt and pepper to taste

Put on a pot of water to boil the pasta. At the same time combine the milk, butter and both cheeses, salt and pepper in a sauce pan. Reserve a little of the shredded cheddar for the top before baking. Keep the temperature at medium low heat. Melt the cheese and the milk until slightly bubbling, stirring occasionally. Be careful not to boil over.

When the pasta is done pour it into a baking dish. If it is glass or ceramic, no need to grease the pan. If it is metal I would grease it with butter. Pour the cheese sauce over top. If there is not actual sauce in the pan stir in a little more milk until it is creamy and sitting in a little of the sauce. Sprinkle with the reserved cheddar cheese.

Bake uncovered at 350 for about 30 minutes. Until the top browns a little and the edges and corners are bubbling.

 

This is my own recipe for meatloaf that I think I have perfected over the years. I like to make it for people that think they don't like meatloaf. My rule is that I don't use too many breadcrumbs. I want it to taste like a juicy burger not mystery meat.

 

Meatloaf

2lbs of ground sirloin

1 red bell pepper- chopped

1 small Vidalia onion- chopped

¼ cup of breadcrumbs (eyeball it)

2 eggs (beaten)

Ground cumin

Salt and pepper

Chop all vegetable and combine. You can use a green pepper but I find the red is nicer because it is slightly sweet and mild. When adding the cumin be generous. It offers a nice smoky flavor and you need more of it than you think.

I bake my meatloaf in a baking pan. I shape in into an oval shape and cover with foil. Bake it at 350 for about 45 minutes. I take the foil off for the last few minutes to let it brown.

These two recipes would be perfect enjoyed together with a side of some green vegetable. Kale, Green beans, Spinach or Broccoli would all be great.

Enjoy!