2 new YUMMY recipes

Here's 2 new delicious recipes we have tried out for dinners this week and we LOVE them both.

1st one is called:
Uptown Get-Down Macaroni And Cheese - it's from our local paper

Prep: 45 min
Cook: 35 min
Servings 6-8

5 tablespoons unsalted butter
3 tablespoons flour
1 1/2 cups milk, or half-and-half, heated
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
1 cup plus 2 tablespoons grated Parmesan (5 ounces)
1 pound (4 cups) elbow macaroni
1/8 teaspoon minced garlic
8 ounces sharp cheddar, grated (2 cups)
8 ounces processed American cheese, cut into 1/2 inch cubes
1/4 cup fresh breadcrumbs
1/2 teaspoon seasoning salt

Melt 3 tablespoons of butter in a saucepan over medium heat. When the foam subsides, stir in flour; cook over low heat, stirring constantly, 2 minutes. Slowly add mild; cook over medium heat, stirring, 3-4 minutes. Remove from heat; add salt, pepper, hot sauce and 1 cup Parmesan, stirring well to melt cheese. Cover; set aside.

Heat oven to 350 degrees. Cook macaroni in a stockpot of boiling salted water, until al dente (aka not all the way soft...?), 5 minutes. Drain; return macaroni to stockpot. Toss with remaining 2 tablespoons butter and garlic. Add sauce; toss.

Mix cheddar and processed cheeses together.

Place 1/3 of macaroni in a buttered 13-by-9-inch baking dish. Sprinkle with 1/3 of cheese. Repeat laters with another 1/3 of each. Top with remaining macaroni and cheese. Mix breadcrumbs, remaining Parmesan and seasoning salt together. Sprinkle over top.

Bake until bubbling and top begins to brown, 30-45 min. Remove from oven; let sit 5 minutes before serving.



2nd recipe is for homemade Chimichangas. I have never liked frozen from the store Chimichangas, so I was a skeptic, but these were a home run!

Chimichangas
1 lb. ground beef
1/2 cup finely chopped onions (or skip this step if onions disgust you)
2 cloves garlic, minced
1 tsp. dried oregano leaves (we used 1/2 tsp oregano powder)
1 tsp. crushed red pepper
8 flour tortillas
6 oz. velveeta - cut into 8 slices - you can also buy these pre-sliced
2 cups oil

Brown meat & drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally - drain. Place 1/4 cup meat mixture into center of each tortilla - top w/ Velveeta (or two slices for EXTRA cheesy... which is way better I think). Fold in all sides of tortillas to completely enclose fillings. Secure w/ wooden toothpicks. Place in single layer of baking sheet & cover. Refrigerate 20 min. Heat oil in large saucepan on med-high heat - add tortilla pouches, 2-4 at a time - cooks 2-3 min on each side, then turn, or until golden brown. Drain & serve!