📝 Ingredients:

• 1 lb elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups sharp cheddar, shredded
• 1 cup gruyère, shredded
• 1/2 cup cream cheese
• 1 cup panko breadcrumbs
• Salt, pepper, dry mustard

👨‍🍳 Instructions:

1. Cook macaroni until just under al dente, drain
2. Make roux with butter and flour, cook 2 minutes
3. Gradually whisk in milk, simmer until thickened
4. Remove from heat, stir in cheeses until melted
5. Season with salt, pepper, and dry mustard
6. Fold in macaroni, transfer to baking dish
7. Top with buttered panko breadcrumbs
8. Bake at 375°F for 25-30 minutes until golden

📝 Ingredients:

• 4 lb beef chuck roast
• 2 tablespoons vegetable oil
• 1 onion, quartered
• 4 carrots, cut into chunks
• 4 potatoes, quartered
• 4 celery stalks
• 3 cups beef broth
• 2 tablespoons tomato paste
• Fresh thyme, rosemary, bay leaves

👨‍🍳 Instructions:

1. Season roast generously with salt and pepper
2. Sear all sides in hot oil until browned
3. Remove roast, sauté onion until softened
4. Add tomato paste and broth, scrape up brown bits
5. Return roast, add herbs
6. Cover and braise at 325°F for 2.5 hours
7. Add vegetables, continue cooking 1 hour
8. Slice roast, serve with vegetables and gravy

📝 Ingredients:

• 2 lbs ground beef (80/20)
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup milk
• 1 onion, finely diced
• 2 garlic cloves, minced
• For glaze: 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce

👨‍🍳 Instructions:

1. Preheat oven to 350°F
2. Mix breadcrumbs with milk, let soak
3. Combine beef, eggs, onion, garlic, and soaked crumbs
4. Season with salt, pepper, and herbs
5. Shape into loaf on baking sheet or loaf pan
6. Mix glaze ingredients
7. Bake 45 minutes, brush with glaze
8. Continue baking 15-20 minutes until done

📝 Ingredients:

• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup carrots, diced
• 1/2 cup celery, diced
• 1/3 cup butter
• 1/3 cup flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 pie crusts (top and bottom)

👨‍🍳 Instructions:

1. Sauté carrots and celery in butter until tender
2. Stir in flour, cook 1 minute
3. Add broth and cream, simmer until thickened
4. Stir in chicken and peas, season well
5. Line pie dish with bottom crust
6. Pour in filling
7. Top with second crust, crimp edges, cut vents
8. Bake at 400°F for 35-40 minutes until golden

📝 Ingredients:

• 3 lbs Yukon Gold potatoes
• 1/2 cup butter
• 4 oz cream cheese
• 1 cup warm whole milk
• 1 head roasted garlic
• 2 tablespoons fresh chives
• Salt and white pepper
• Sour cream (optional)

👨‍🍳 Instructions:

1. Peel and cube potatoes, cover with cold salted water
2. Boil until fork-tender, about 15-20 minutes
3. Drain well and return to pot
4. Add butter and cream cheese, mash until smooth
5. Squeeze in roasted garlic
6. Gradually add warm milk to desired consistency
7. Season with salt and white pepper
8. Garnish with chives and extra butter

📝 Ingredients:

• 2 lbs beef stew meat
• 1/4 cup flour
• 3 tablespoons vegetable oil
• 4 cups beef broth
• 4 potatoes, cubed
• 4 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 2 tablespoons tomato paste

👨‍🍳 Instructions:

1. Toss beef cubes in flour, season with salt and pepper
2. Brown beef in batches in hot oil
3. Remove beef, sauté onion until soft
4. Add tomato paste, cook 1 minute
5. Add broth, scraping up brown bits
6. Return beef, add herbs, simmer 1.5 hours
7. Add vegetables, cook 45 more minutes
8. Serve with crusty bread