Jan's Fast & Easy Mac & Cheese

Water Tower Fine Wines Cincinnati, OH (most are adapted from other published recipes. I'm not sure if this link will work)...check emails and Gdrive for saved recipes

12 oz. elbow macaroni (cooked according to directions)-I used a 1 lb box

2 cups milk (I used unsweetened original almond milk)

8 oz. cream cheese-I used reduced fat

8 oz. cheese of choice (try sharp cheddar, American, asiago, gruyère,

brie, Parmesan or a combination)

1 tsp. garlic powder-I used minced

1 tsp. onion powder-I used a shallot

2 tsp. dry mustard powder

½ tsp. salt

heat milk over low to medium heat

add cream cheese to milk; stir occasionally until melted

add garlic powder, onion powder, mustard powder and salt

add other cheese of choice and stir until melted

stir in cooked macaroni

subheading: Options:

if you like very creamy mac & cheese, eat it right out of the pan!

if you prefer more solid mac & cheese, place in a baking dish, sprayed with oil. Sprinkle more cheese on top and bake at 350 degrees for 20 to 30 minutes until it is browned on top

Wine Suggestions:

Chardonnay--A light, unoaked chardonnay paired with a simple, creamy macaroni and cheese is marvelous

Dry Riesling--it seems counterintuitive but is wonderfully refreshing when paired with the creaminess of brie or a goat cheese

Pinot Noir--a fruity Pinot Noir accents salty cheeses like Parmesan

White Bordeaux--complements a gruyère wonderfully

**Salami and Pickle Grilled Cheese***

Some tips to making the perfect grilled cheese

Shred or finely slice your cheese

This helps distribute the cheese, so every bite has the perfect gooeyness.

Use mayonnaise instead of butter

It will give a golden brown color without the fear of burning (like butter can do)

Once you flip it, cover it

This traps the heats and steams the sandwich a bit, helping create that gooey texture.

Be gentle with the heat

Medium to medium low will result in a perfect sandwich

Jan's pairing suggestion

Although the inclusion of the pickle initially threw Jan off, she suggests a sparkling wine (particularly a German sparkling). We have dozens from which to choose.

INGREDIENTS AND INSTRUCTIONS:

(Serves 2)

4 slices of your favorite bread

6 ounces shredded or very thinly sliced Gruyere cheese

6 slices of Genoa salami, pepperoni or other cured meat of choice

6 to 8 pickle rounds

2 tablespoons cream cheese

Mayonnaise for spreading

Lay pickle slices on a paper towel and pat dry

Divide cheese in four equal portions.

Lay one portion each on two pieces of bread.

Top with 3 pieces of meats, then spread cream cheese (if using) on each piece of bread

Top with 3 to 4 pickle slices, jalapeños (if using) and the rest of portions of cheese for each sandwich. Top each sandwich with the remaining bread slice.

Spread mayonnaise on the top slices of bread.

Heat a large non-stick or cast-iron skillet over MED-LOW heat.

Place prepared sandwich, mayonnaise side down, in skillet and cook, and press down slightly with spatula

Cook for 3 to 4 minutes per side, or until golden brown.

Spread mayonnaise on the top slice of bread and flip the sandwich over

Cover the skillet and cook for an additional 2 to 3 minutes

Serve with a great glass of wine and enjoy!

**Red Beans and Rice***

⦁ 3 cans red beans

⦁ 1 smoked ham hock --½ to ¾ pound (you can omit, use ¼ teaspoon

liquid smoke)

⦁ 1 ¼ cup water

⦁ ½ teaspoon onion powder

⦁ ½ teaspoon garlic salt

⦁ ¼ teaspoon red pepper flakes

• ⦁ ½ teaspoon salt

• ⦁ 3 tablespoons lard

• ⦁ ¼ teaspoon freshly ground pepper

• ⦁ 4 cups long grain rice, cooked for serving

• Rehab'd version

• ⦁ 3 cans red beans

• ⦁ 1 smoked turkey leg

• ⦁ 1 ¼ cup water⦁

• ⦁ ½ teaspoon onion powder

• ⦁ ½ teaspoon garlic powder

• ⦁ ¼ teaspoon red pepper flakes

• ⦁ 3 tablespoons olive oil

• ⦁ ¼ teaspoon freshly ground pepper

Steps

• original version:

1. Instructions

• ⦁ Pour 2 of the cans of beans into a 2-quart saucepan and add the ham hock

and water. Simmer on medium heat for an hour until the meat starts to

loosen from the bone. Remove from the heat and cool until the hock is cool

enough so you can remove the meat from the bone. Place the meat, beans,

and liquid from the pot in a food processor. Add the onion

***3 Grain Salad***

1 cup wheat berries

½ cup barley

½ cup brown rice

1 large carrot, small dice

1 large stalk of celery, small dice

½ c dried cranberries

1 medium apple of choice (gala, honey crisp, granny smith)

Cook grains according to directions on package, rinse and cool

Mix with the rest of the ingredients

Mix with red onion dressing

Red Onion Dressing

⅓ cup olive oil

⅓ cup apple cider vinegar

⅓ cup sugar

1 tablespoons Worcestershire sauce

1 to 2 cloves garlic minced

2 tablespoons grated red onion

Salt and pepper to taste

Mix all ingredients and toss with salad.

Notes:

You can use other grains such as: sorghum, quinoa, teff, wild rice to make it gluten free.

To make it vegetarian you can make or buy vegetarian Worcestershire sauce.

I use the magic bullet to grate my onion, it saves knuckles!

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