Smoky Good Mac and Cheese

I first tried this recipe last weekend when Kelly, Clint and my little grandbaby Eleanor were here. As we ate and talked that night, the consensus at the table was that most of us preferred macaroni and cheese in the non-baked form because it was creamier. A couple of us really like the buttered crumbs on top, so I thought I'd give it a try again with a few tweaks and see what I could do.

My friend, Jill, asked if I'd make this recipe, which she got to sample, for her husband Ben's surprise birthday party. This time, I increased the amount of sauce and baked for half the amount of time. I think it turned out really well. The sauce was abundant and creamy, and the crumbs were crunchy, just the way we like them. I brought it along to go with all the other goodies as we celebrated Ben's birthday on the houseboat last night. It seemed to be a hit!

Borrowed picture, and adapted recipe from Williams Sonoma.

Smoky Good Mac and Cheese

1 stick butter
1/2C flour
4 1/2 to 5C cups milk
2 1/2C shredded sharp cheddar cheese
2 1/2C shredded smoked Gouda cheese
Salt, fresh ground pepper and cayenne to taste
Pinch of onion powder and garlic powder
2 1/2C cornflakes, crushed
2 to 4T butter, melted
1 lb. pasta, cooked and drained

Preheat oven to 375 degrees. Butter a large rectangular baking dish.

In a saucepan over medium heat, melt the butter. Add the flour and cook 3 minutes, stirring frequently. Gradually, whisk in the milk and cook, stirring frequently, until thickened. Remove from heat. Add about 1 1/2C of each cheese and stir until melted. Season with salt, pepper and cayenne, onion powder and garlic powder.

In a small bowl, combine crushed cornflakes and butter. Season with salt.

In a large bowl, combine the pasta and the cheese sauce. Pour into the prepared baking dish. Top with the remaining cheeses and the buttered cornflake crumbs. Bake until the cheeses are golden and bubbly, about 20 minutes. Let stand for 10 minutes before serving.

Cornflake Crusted Oven Fried Chicken

When Matt first went off to college this past fall I was determined to fix him wonderful new meals on the weekends he came home. Matt loves meals that are high in protein so this recipe seemed like a winner. When I found the recipe, it was actually for pan fried chicken but I wanted something a bit lighter, so I adapted it. It turned out great! (And this chicken is good cold too!) I totally love the crispiness of the corn flake crust when baked in the oven. I make a big pan full and it's gone in no time.

Cornflake Crusted Chicken

6-8 pieces chicken breast
2-3 cups (or more) buttermilk to cover chicken
3-4 cups crushed cornflakes w/ cayenne, salt and pepper
1-2 tablespoons olive oil
Olive oil spray

Pound chicken breasts in a freezer ziplock style bag or between two sheets of wax paper until around 1/2 inch thickness.

Soak chicken in buttermilk at least one hour to overnight.

Preheat oven to 400 degrees and prepare large baking dish, coating with olive oil.

A minute or two before serving combine crushed cornflakes with spices and the olive oil in a shallow bowl. Stir well.

Remove chicken from buttermilk and dredge in cornflake mixture. Place in prepared pan (don't worry about placing chicken very closely together), spray with olive oil spray and bake 25 to 30 minutes until golden brown.