World's Best Macaroni and Cheese

MMMM...Macaroni and Cheese. The essence of comfort food. Simply mention the name and it takes you home. This is the best macaroni and cheese recipe in the world and not a holiday has passed in over a decade when this wasn't on my table. I'm sure it will be a favorite of yours too.

Ingredients

* 1/2 pound butter, plus extra for the baking dish
* 1 1/4 pounds elbow macaroni
* 2 cups heavy cream
* 2 cups whole milk
* 1 small (1/4 to 1/3 pound) onion, diced small (about 1/2 cup)
* 4 cloves garlic, minced
* 1 cup flour
* 5 cups (1 1/4 pounds) shredded sharp cheddar
* 8 slices American cheese, broken into small pieces
* 2 cups (1/2 pound) grated Parmesan
* 3 tablespoons green hot chile sauce
* 1/4 teaspoon ground cumin
* Kosher salt
* Freshly ground pepper
* 1/2 cup seasoned bread crumbs

Directions

Preheat the oven to 350 degrees F. Lightly butter a 9 by 13 by 4-inch baking dish.

Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente, 8 to 10 minutes. Drain.

In a small bowl, combine the cream and milk.

In a large saucepan over medium heat, melt the 1/2 pound of butter and cook the onion and garlic until the onion is translucent, about 6 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes. Add the cream mixture in a steady stream and whisk until smooth. Bring to a boil, stirring occasionally, 8 to 10 minutes.

Stir in 4 cups of the cheddar, the American cheese, 1 cup of the grated Parmesan, the hot pepper sauce, and cumin. Stir until all the cheese has melted; the sauce will be very thick and creamy. Season with salt and pepper.

Remove the sauce from the heat and stir in the pasta. Pour the mixture into the prepared baking dish. Sprinkle with the remaining Cheddar, then the Parmesan, and finally the bread crumbs.

Bake uncovered on the middle shelf for about 20 minutes, until bubbling and brown on top.

Classic Carrot Layer Cake

What better way to get your daily servings of vegetables than in a moist slice of carrot cake? no? Ok, I tried, but this recipe is definitely a keeper.

Ingredients

* Cake:
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 teaspoons cinnamon
* 1/2 teaspoon allspice
* 1/4 teaspoon ground cloves
* 1 1/2 cups sugar
* 3/4 cup canola oil
* 1/2 cup buttermilk
* 3 large eggs
* 3 cups shredded carrots
* Frosting:
* 8 ounces cream cheese, at room temperature
* 5 tablespoons unsalted butter, at room temperature
* 2/3 cup packed dark brown sugar
* 1 teaspoon vanilla extract
* 3 cups confectioners' sugar, sifted
* Pinch of salt

Preparation

* 1. Make cake: Preheat oven to 350ºF. Butter and flour 2 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice and cloves. In another bowl, whisk sugar, oil, buttermilk and eggs. Pour oil mixture into flour mixture and stir just until evenly moistened. Fold in carrots.
* 2. Scrape batter into cake pans; smooth tops. Bake until cakes are golden brown and a toothpick inserted into center of a cake comes out clean, about 45 minutes. Let cakes cool in pans on a wire rack for 10 minutes, then invert cakes onto rack to cool completely.
* 3. Make frosting: In a bowl, with an electric mixer on high speed, beat cream cheese and butter until smooth. Add brown sugar and vanilla and beat until sugar is completely dissolved. Add confectioners' sugar and salt and beat on low speed until smooth and spreadable.
* 4. Place one cake layer on a serving plate, spoon about 1 cup frosting into center, and spread with a knife or offset spatula. Place second layer on top and spread remaining frosting over top and sides.


Recipe/Picture are the property of All You magazine and can be found on their website at:http://www.myrecipes.com/recipe/classic-carrot-layer-cake-10000002012851/

Watercress, Pear, and Cashew Salad

This simple to prepare salad is wonderful with many entrees, including a simple grilled chicken breast or salmon ( think 30 minute meal!). If you are unable to find watercress, it is just as good with mixed baby greens, or baby spinach. Don't be afraid to experiment with ingredients you have on hand.

Ingredients

* 1 tablespoon vegetable oil, such as safflower
* 1 tablespoon fresh lime juice
* 1 tablespoon soy sauce
* 2 bunches watercress (about 1 pound total), tough stems removed
* 1 Bosc pear, cored and thinly sliced
* 1/4 cup chopped unsalted cashews

Directions

1.

In a large bowl, whisk together oil, lime juice, and soy sauce. Add watercress, pear, and cashews; toss to combine. Serve immediately.


Recipe/picture is the property of Martha Stewart/Everyday Food and can be viewed on their website at: http://www.marthastewart.com/334685/watercress-pear-and-cashew-salad

Linguine With Shrimp and White Wine

I love an easy weeknight meal that can be made with simple pantry ingredients. Keep frozen shrimp in the freezer for fast meals. Divide larger bags into smaller recipe-size freezer bags.

Ingredients

* Coarse salt and ground pepper
* 2 ounces linguine (about a 1/2-inch-wide handful)
* 1 tablespoon cold butter, cut into pieces
* 1 garlic clove, minced
* Red-pepper flakes
* 1/3 cup dry white wine
* 1/4 pound large shrimp, peeled and deveined
* 1/2 teaspoon fresh lemon juice
* Fresh parsley leaves, for garnish

Directions

1.

In a large saucepan of boiling salted water, cook pasta until al dente.
2.

Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.


Recipe/Picture is the property of Martha Stewart/Everyday Food and can be found on their website at: http://www.marthastewart.com/312760/linguine-with-shrimp-and-white-wine

Salmon with sweet corn, tomato and avocado relish

This is a fabulous summer recipe from Martha Stewart. A wonderful dish to whip up after a trip to the farmer's market.

Ingredients

* 2 ears corn, husks and silks removed
* 2 vine-ripened tomatoes, cored and cut into 3/4-inch pieces
* 2 avocados, halved, pitted, and diced
* 1/2 small red onion, finely chopped
* 2 tablespoons finely chopped fresh parsley
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons fresh lemon juice
* Coarse salt and ground pepper
* Vegetable oil, for grates
* 4 skin-on salmon fillets (6 ounces each)
* 1/2 teaspoon Creole seasoning

Directions

1.

In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and teaspoon pepper; toss to combine.
2.

Heat grill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.

Recipe and picture is the property of Everyday Food / Martha Stewart and can be viewed on their website at: http://www.marthastewart.com/338161/salmon-with-sweet-corn-tomato-and-avocad