Macaroni and Cheese

Ingredients:

• 4 cups dried Macaroni (I used shells)
• 1 whole egg, beaten
• 1/4 cup (1/2 stick or 4 Tablespoons) butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 teaspoons dry mustard, more if desired
• 1 pound cheese, grated
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon seasoned salt, more to taste
• 1/2 teaspoon ground black pepper
• 1/4 cup Panko bread crumbs
• optional spices: cayenne pepper, paprika, thyme

Directions:

1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whick together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking contstantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt.
8. Add salt and pepper. Taste sauce and add more salt and seasoning salt as needed! DO NOT UNDERSALT.
9. Pour in drained, cooked macaroni and stir to combine.
10. Serve immediately (very creamy) or pour into a buttered baking dish, top with Panko bread crumbs, and bake for 20 to 25 minutes or until bubbly and golden on top.

~Recipe adapted from thepioneerwoman.com

Black Bean Sweet Potato Chili

Ingredients:

• 1 Tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large red onion, diced
• 4 cloves garlic, minced
• 2 Tablespoons chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 3 1/2 cups vegetable stock
• 1 15-ounce can diced tomatoes
• 1/2 cup dried quinoa
• 4 teaspoons lime juice
• serving suggestions: avocado, cilantro, crema, cheese

Directions:

1. Heat a large heavy bottom pot with the oil over medium high heat.
2. Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.
3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
5. Cover the pot and recuce the heat to maintain a gentle simmer.
6. Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
8. Garnish with avocado, cilantro, crema or cheese.

~Recipe from whatsgabycooking.com