SANDRA'S SEARED BRATS in BAKED BEANS with MAC N’ CHEESE and FRESH CORN

Some nights you just
need all these comfort foods
at the same time...

Servings: (4)
Prep: 12 minutes |
Bake 20 minutes

Posted by Sandra

INGREDIENTS

***Traditional Mac N’ Cheese
2 cups uncooked elbow macaroni (I prefer the ones with ridges)
¼ cup unsalted butter
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon ground mustard
¼ teaspoon worcestershire
2 cups milk
2 cups (8 oz) sharp cheddar cheese, shredded

***Seared Brats in Baked Beans
1 tablespoon olive oil
2 smoked brats, cut in half lengthwise, and then cut in half crosswise, and scored around edges (to prevent excessive curling)
1 (14 oz. can) Baked Beans (I prefer the Bush’s Original)
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/8 teaspoon garlic powder

****Fresh Corn - (cut off cob)
2 ears of fresh yellow corn on the cob
1/2 teaspoon granulated sugar
1 teaspoon butter
kosher salt

METHOD

Preheat oven to 350 degrees.

Cook pasta as directed on package, (but a few minutes less so it is al dente, as it will continue to cook in oven).

While macaroni is cooking, make the cheese sauce by melting butter in 3-quart saucepan over low heat. Whisk in flour and continue cooking for 1 minute, add milk, salt, pepper, mustard and worcestershire sauce, and continue to whisk just until bubbles form, about 2 more minutes. Remove from heat, and stir in cheese with a spoon until melted. Drain macaroni and return to dry pot. Gently add cheese sauce over macaroni to incorporate. Pour macaroni/cheese mixture into an ungreased 9x9"x2” casserole dish. Bake uncovered for 20 minutes.

Meanwhile, start the corn on the cob boiling by covering with lightly salted water, adding sugar and butter, and then cooking, covered, for a total of 12 to 15 minutes.

Also, begin searing brats in a medium skillet over medium-high heat, until golden brown on both sides, and then remove to a plate, and set aside. Reduce the heat in the skillet to medium, and saute the onions, bell peppers, and garlic powder, just until the onions are translucent. Add the baked beans, and browned brats back to the skillet, and reduce heat to a low to simmer, just until the Mac N’ Cheese and corn are done.

Cut the corn kernels off of the cobs, and then serve up your dinner as shown in photograph. – Enjoy!

SANDRA'S TRADITIONAL CHEDDAR MAC and CHEESE

As you have probably gathered
I'm big on comfort food without unnecessary additives,
just so they're big on flavor as this dish is...

Servings: (4)
Prep: 12 minutes |
Bake: 15 to 20 minutes

Posted:by Sandra

INGREDIENTS

2 cups elbow macaroni
--(I prefer Barilla brand due to the
ridges in this particular macaroni
that captures the sauce)
¼ cup unsalted butter
¼ cup all-purpose flour
½ teaspoon fine-grained kosher salt
¼ teaspoon white pepper
¼ teaspoon ground mustard
¼ teaspoon worcestershire
2 cups milk
2 cups (8 ozs.) cheddar cheese, shredded
--(I prefer ‘sharp’)

METHOD

Preheat oven to 350 degrees.

Cook macaroni as directed on package, (but a few minutes less so it is al dente, as it continues to cook in oven).

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour and continue cooking for 1 minute while whisking. Whisk in milk, salt, white pepper, mustard, worcestershire, and continue to do so until bubbles begin to form. Continue whisking and simmering for 1 minute longer. Remove from heat, and fold in cheese with a spoon until melted.

Drain macaroni and return to medium saucepan with cheese sauce, and gently fold in macaroni to combine.

Pour mixture into an ungreased 9"x9"x2" casserole dish. Bake in the preheated oven, uncovered, for 15 to 20 minutes, just until bubbly. - Enjoy!