This was a nice, easy basic recipe. Next time I may will try this recipe again with some small additions to add a little zest. Perhaps with extra sharp cheddar and a tad bit of dried mustard. I used 2-percent milk because that's what I had, and it turned out fine. Very creamy and delicious. The ultimate comfort food.
Adapted from food.com
8 ounces elbow macaroni (I used 2 cups)
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups cheddar cheese, shredded
Boil Macaroni until al-dente, or according to the instructions on the package. Drain and set aside.
In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.
Cook and stir until bubbly.
Stir in cheese until melted.
Add macaroni to cheese sauce; stir to coat. I'd actually put it in a small baking vessel afterward, and covered it with a little more pepper and drizzled some leftover panko bread crumbs over the top and stuck it under the broiler for a few minutes. Wonderful.
There was enough left over for the next day, a little nuke in the microwave and it was even better as a leftover. Hope you give it a try!
I'd first tried hummus quite some time ago. Our local grocery sells them in so many flavors - many which I've tried. Hummus does cost bit though. So, I tried a basic recipe and put my processor to work. This is a great basic recipe that can be easily adapted to make just about any flavor you like! Good for you too.
This worked out so well; next time I'll add either roasted peppers or sundried tomato. My son even said it was good, and he's not good at trying new things. So neat to hear he liked it! This basic recipe makes about two cups. I store it in the fridge and this will keep a week - if its actually available that long.
Adapted from AllRecipes
2 cups canned garbanzo beans, drained, but save the liquid.
2 TBS tahini
1/4 cup lemon juice
1 teaspoon salt if desired
2 tsp crushed red pepper
3 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley or dried parsley flakes
Place the garbanzo beans, salt, red pepper, tahini, lemon juice, salt and garlic in a blender or food processor.
Blend until smooth.If needed slowly add saved liquid until desired consistancy (I had to use about 1/2 cup, your mixture may vary as you like.) Transfer mixture to a serving bowl. Garnish with paprika. The trial taste test was wonderful, but I found that letting it rest in the fridge for a day really brings out the flavors you add.