Easy Stovetop Macaroni and Cheese

Ingredients:

1 pound uncooked pasta shells

4 cups whole milk

8 Tablespoons (1 stick) unsalted butter

1/2 cup all-purpose flour

1/4 teaspoon dry mustard (optional)

3 cups shredded sharp cheddar cheese

1 cup shredded Parmesan cheese
Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, about 11 minutes. Drain the pasta then set it aside.
In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes. Whisk in the dry mustard (optional).
Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)
Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper and reduce the heat to medium. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.
Kelly’s Notes:
I prefer shell-shaped pasta for macaroni and cheese, but you can use whatever shape you prefer. Elbow macaroni, orecchiette and cavatappi noodles also work well.
After stirring in the pasta, feel free to fold in any additional ingredients, including diced ham, chicken and lobster or blanched veggies, such as broccoli or squash.

Caramel Apple Sheet Cake

Ingredients
2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups peeled and chopped green apples
Frosting
½ cup butter
6 Tablespoons milk
3½ cups powdered sugar
½ teaspoon vanilla
⅛ cup caramel sauce (I use caramel ice cream topping)
Instructions
In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
Pour into a 15x13 inch greased jelly roll pan.
Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Marble Fudge (adapted from Betty Crocker)

6 cups sugar
1 (12 oz.) can evaporated milk
1 cup butter
1 (8 oz) pkg cream cheese, softened
2 (7 oz) jars marshmallow creme
1 Tbl vanilla
1 cup (1 pkg) white chocolate chips
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
2 Tbl baking cocoa powder

Directions
Line a 9x13 baking dish with aluminum foil
Pour bag of white chocolate chips in a medium size bowl and set aside
Heat sugar, milk, butter and cream cheese to boiling in a large pot over medium-high heat
Stir constantly until mixture reaches 225º on a candy thermometer (approximately 15 minutes)
Quickly stir in marshmallow creme and vanilla
Remove from heat
Pour 4 cups hot marshmallow mixture over white baking chips and stir to mix
In the large pot with remaining marshmallow mixture stir milk chocolate chips, semisweet chocolate chips and cocoa
Pour half of the white mixture into the bottom of the 9x13 pan, spreading evenly
Quickly pour half of the chocolate mixture over top, spreading evenly then repeat
Swirl a knife through mixtures for marbled design and smooth the top
Cool until set
Turn pan upside down on cutting board to remove fudge
Peel off foil and cut into desired size pieces

*I like to trim the sides to make the pieces square