Potato Latkes

 HAPPY HANUKKAH 

You can not have Hanukkah without Potato Latkes!  We only make these once a year and they are so delicious.  Super easy to make, just a little time consuming but definitely worth the time.

Ingredients:

5 lb bag of Yukon Gold Potatoes

2 large onions

1 Tablespoon salt

1/4 cup Matzoh meal (you can also use flour)

Preparation:

Using a food processor with both the bottom blade and top grater attachment on 

grate two large onions and transfer grated onion to a large bowl.  Next using the same attachments process 1/2 the potatoes and transfer to the same bowl with the onion.  Lastly remove the bottom blade from inside the food processor and just use the top grater attachment to process the rest of the potatoes.  You will now have 1/2 the potatoes as "mush" and half the potatoes shredded.  In a large bowl add all the potatoes, onions and the rest of the ingredients and mix until well blended.

Heat a large skillet with about 1/2 inch of vegetable oil. (If you have more than one large frying pan you may want to use two to make the frying of the latkes go faster).  I like to take spoonfuls of the potato mixture and squeeze out the extra liquid using my hands and place mounds of the potatoes into the hot oil pressing down lightly with the back of the spoon.  Let potatoes get nice and golden brown on one side and then flip them over to brown on the second side.  Once both sides are golden brown remove with spatula and place on paper towels to drain.  Repeat this until all the potato mixture is used up.  Serve hot!

You can store these in the refrigerator and reheat in the oven or air fryer.  Latkes also freeze really well.  Freeze in a single layer and then you can store in a ziplock bag in the freezer and just take out a few at a time and reheat in the oven or air fryer.

Crab Rangoon

 

My family loves all things Asian and these are a favorite when we order Chinese food.  My daughter Annie and I decided to try to make these at home and they were really super easy and so delicious!

Ingredients:

• 8 oz package of Cream Cheese, room temperature
• 8 oz of imitation crab, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Sesame oil
• 1/2 teaspoon garlic powder
• 1 teaspoon powdered sugar
• 20-25 Wonton Wrappers
• small bowl of water
• Oil for frying

Preparation:

In a medium bowl mix together cream cheese, Worcestershire sauce, sesame oil and garlic powder until combined well.  Next stir in powdered sugar and combine.  Fold in crab until completely incorporated.  

Place 2 wrappers on a flat surface, put about 1/2 teaspoon of the crab mixture in the center of the wrapper.  Using your finger dip into the bowl of water and wet all four sides of the wrapper.  Pull up two opposite corners of wrapper and stick together.  Then pull up two more corners.  Pinch to close and make sure all sides are sealed.  Once you have 6 completed you can pan fry in about 1/2" of oil, once one side is browned flip and brown opposite side.  Remove when golden brown and let drain on some paper towels.  Serve with any dipping sauce.  We love the Sweet Chili Sauce from Trader Joes.

Crock Pot Brisket

This is a super easy and delicious recipe for "slow cooked" brisket!  I call this semi homemade.  It has a fantastic dry rub that is a mixture of ingredients that you need to make yourself but the sauce that is added at the end is from a jar and the combo is amazing!

Ingredients:

1st Cut Brisket 2-3 lbs
2 large sweet onions cut into chunks
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 tablespoon black pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 bottle of Soy Vey Hoisin Garlic Sauce

Preparation:

Mix together, brown sugar, paprika, black pepper, chili powder, salt, cumin and cayenne pepper.  Spread the dry rub mixture all over the top, bottom and sides of your brisket.  Place your onions on the bottom of your slow cooker and then lay your brisket on top of the onions.  Cover the slow cooker and set on low for 6-8 hours or on high for 4 hours.   After the full time is up, transfer your brisket to a cutting board and let rest for 10-15 minutes.  Slice brisket across the grain and place back into your slow cooker.  Pour the full bottle of Hoisin Garlic sauce over the top, cover and cook on high for at least another hour but it can braise in the liquid for longer if necessary.  Serve hot!

"Leftover-Makeover" Curry Chicken Fried Rice

I love taking leftovers and creating a new meal from them. One of my favorite left over makeovers is fried rice. I always have the ingredients on hand in my freezer and pantry so it’s a very easy go to dish for a last minute meal. I had Chinese white rice in the fridge and leftover teriyaki chicken in my freezer ( I made teriyaki marinated chicken cutlets for dinner a few weeks ago and diced up the left overs and froze them). This is a very simple recipe because you really don’t have to measure anything. Just dump in what you like and season to taste. Any chicken would work as well. I have used leftover roasted chicken many times and it’s delish.


Ingredients:

1 1/2 pints left over Chinese take-out white rice
1 Cup frozen peas, corn, red peppers, edamame
1 C. Frozen Broccoli
1 T. curry powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. red chili flake
1/3 C. soy sauce
1 egg
1 C. left over cooked chicken, diced

Preparation:

Coat the bottom of a large sauté pan with oil and set on medium heat. Add frozen vegetables and sauté for 2 minutes. Add white rice and continue to stir until heated through. Add curry, garlic, onion powder, red pepper flake and soy sauce and stir through. Next, make a well in the middle of the rice. Crack an egg into the well. Scramble egg, then mix into the rice. Add the cooked diced chicken and heat through.

Crab Cake Sliders with Homemade Tartar Sauce

This is a awesome appetizer!  I served this last week during a fun cocktail party with friends and everyone just loved them!  The homemade tarter sauce is a must to bring it all together.  Very easy recipe and can be made ahead so it's a must try!

Ingredients:

Crab Cakes:

1/3 cup Mayonnaise

1 large egg, beaten

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce

Salt and Pepper to taste

1 lb lump crab meat (picked through for shells)

3/4 cup Panko breadcrumbs

2 teaspoons fresh parsley, chopped

Canola or Vegetable Oil for Frying

Preparation:

In a medium bowl mix together, mayonnaise, egg, dijon mustard, worcestershire sauce, hot sauce and salt and pepper to taste.  Set Aside.  In another bowl combine, lump crab meat, breadcrumbs and parsley.  Pour mayonnaise mixture into crab mixture and combine carefully, trying not to break up the crab.  Form mixture into small, slider size patties and pan fry in vegetable oil over medium high heat until brown on both sides.  Transfer to a plate covered in paper towel to drain excess oil.  Serve immediately or keep warm in a 200 F degree oven until ready to serve.  

Tartar Sauce:

1 cup Mayonaise

2 tablespoons dill pickle, chopped

2 teaspoons dill pickle juice

1 tablespoon sweet pickle relish

2 teaspoons dijon mustard

2 teaspoons lemon juice

salt and pepper to taste

Preparation: 

Mix together all ingredients and chill before serving.

Too assemble slider, place 1 crab cake slider on a small slider bun or a Hawaiian roll, top with tarter sauce and enjoy!

Salmon Pasta

Susan came to visit me in my new home in Southern California in October and we made this pasta dish together one night for dinner.  It's her son, Aaron's favorite and now is a favorite of my kids too.  I love this recipe because it's the best use of left over grilled salmon from the night before and it's an awesome one pan meal!

Ingredients:

1/2 lb Pasta any type, cooked aldente

2 filets (1/2 lb) of cooked salmon, grilled, baked or poached

1 Small Onion chopped

1 Jar of Pasta Sauce

1/4 cup cream cheese

Fresh Parsley, chopped

Salt and Pepper to taste

1/4 teaspoon Red pepper flakes

1/3 cup frozen peas (optional)

Preparation:

Saute onion in 2 tablespoons of olive oil for 1-2 minutes until soft.  Add 1 jar of pasta sauce to pan to warm through.  Melt cream cheese into sauce.  Add red pepper flakes and salt and pepper to taste.  Once cream cheese is fully combined you can flake the salmon into the sauce and stir to incorporate.  If you would like to add green peas this is the time to add those in.  Heat sauce over med heat for about 3-5 minutes until hot.  

Pour cooked pasta into a large bowl or platter and pour sauce over top.  Sprinkle with fresh chopped parsley and serve immediately.  

Stuffed Pepper Casserole

A spin on the traditional Stuffed Peppers.  My kids have been begging me to make Stuffed Peppers for them all week.  I only had 2 green peppers in the house so I decided to tweak my recipe a bit and make this into a casserole!  It was a huge hit, no leftovers anywhere to be found.

Ingredients:

2 peppers (any color) chopped
1/2 lb  cooked brown rice
1 lb ground beef
1/2 chopped onion
2 cloves of garlic, minced
1 tablespoon of ground ginger
1/4 cup soy sauce
1/2 cup water
1-6 oz can of tomato paste
1/2 can (6-8 oz) jellied cranberry sauce
Salt and Pepper to taste
1/4 cup of grated parmesan cheese
3/4 cup of shredded mozzarella cheese


Preparation:

In a large skillet brown ground beef until cooked through.  Drain oil and set meat aside.  Wipe out the skillet.  Heat oil in skillet and add onion, garlic, ginger sauté for one minute.  Add beef back in and combine with onion mixture.  Add tomato paste, water soy sauce and cranberry sauce and stir and cook for about 10 minutes until cranberry sauce is melted and evenly combined.  (If mixture is too thick, add a little more water).

Now to assemble the casserole:

Grease a 9x9 or similar size baking dish about 9x9 with non stick cooking spray.  Add raw chopped pepper at the bottom of the dish.

Next layer your brown rice.  I used the frozen brown rice from Trader Joes.  This makes it so easy.  Just open the frozen rice and dump in!

Now you can add your meat/sauce mixture on top of the rice.

Cover the casserole with aluminum foil and place in a preheated 375 degree oven for 30-40 minutes.

Remove from oven, uncover and sprinkle on parmesan cheese and mozzarella cheese.  Place back in the oven uncovered for 10-15 min until cheese is melted and browned.  (I took mine a little too far and my cheese is too dark, next time I won't get distracted LOL)

Shrimp Scampi

This is a HUGE childhood memory for me and my sisters.  Our Mom would make Shrimp Scampi on very rare occasions and we would all look forward to it each time!  This recipe is so simple.  It's all made in a baking dish in the oven.  We have tried many different variations of this recipe but the classic original recipe has stood the test of time!  

Ingredients:

2 lb of raw large shrimp, shelled and deveined
3 cloves of garlic, minced
2 Tablespoons Lemon Zest
3 Tablespoons Fresh Lemon juice
3 Tablespoons Fresh parsley, chopped
1/2 lb Butter (1 cup or 2 sticks)
1/2 teaspoon Salt

Cooked Pasta Aldente (any type you like)


Preparation:

Preheat oven to 400 F.  Melt butter in 5x7 baking dish in the oven.  Add garlic and salt to melted butter in the baking dish.  Arrange shrimp in bottom of baking dish in a single layer and bake for 5 minutes.  Remove from oven.  Turn shrimp over and sprinkle with lemon zest and lemon juice.  Place back into oven for an additional 8-10 minutes.

Place cooked pasta on a large platter, arrange shrimp on top of pasta, pour remaining garlic butter over the top and sprinkle with chopped parsley.  Serve immediately!

Classic Macaroni Salad

 

Ingredients:

1 cup mayonnaise
1 1/2 tablespoons vinegar ( I used apple cider vinegar)
1 tablespoon mustard (you can use, yellow, brown or Dijon)
1 teaspoon sugar
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked, drained and cooled
1/2 cup sliced celery
1/2 cup chopped red/yellow or orange pepper
1/2 cup chopped tomato

Prepsaration:

Whisk together 1st 6 ingredients in a small bowl to make dressing.  In a large bowl combine cooled macaroni, celery, red pepper and tomato.  Pour dressing over the top and mix to combine well.  Cover and chill.

Spring Pasta - Shells with Broccoli, Edamame and Pesto

Pesto has become a new favorite in my house.  I find I use it constantly for the kids.  They LOVE Pesto Pizza and Pesto Cheesy Garlic Bread but for some reason I haven't made Pesto pasta.  This one I whipped up in just minutes for a quick dinner using prepared pesto that I bought at the market.  When I have more time I'll make my own and of course post that recipe too!

My kids absolutely loved this dish.  It's a great side dish or a main dish served with garlic bread.  Use the prepared pesto for an easy, super quick dinner during the week.  This would also be delicious served cold for a BBQ side dish.

Ingredients:

1/2 lb. pasta (any shape you like)

1/2 cup prepared Pesto

1/2 cup grated parmesan cheese

1 teaspoon chopped garlic

2 cups raw broccoli florets, cut small

1/2 cup frozen, shelled edamame

Preparation:

Cook pasta until a dente and drain.  Stir in pesto and parmesan cheese and mix until pasta is well coated.  In a med skillet on the stove heat 1 tablespoon olive oil, add garlic and cook on med heat for about a minute stirring so it won't burn.  Add broccoli florets and sauté garlic for about 2 minutes.  Stir in frozen edamame and cook for another minute until edamame is heated through.  Pour hot broccoli and edamame over the pesto pasta and stir in.  Serve immediately.

Balsamic Glazed Chicken Breasts

This delicious and easy recipe was created by my sister Susan over 4 years ago.  I just decided to try it for dinner recently and it was so great.  My husband and kids all loved it.  The best part is I always have balsamic vinegar and honey on hand so this is a very easy last minute throw together dinner which tastes like you spent all day preparing and cooking.  If you're getting tired of the same ole' chicken recipes then definitely try this one.  It's now in my regular dinner rotation and I'm sure it will be in yours as well!

Ingredients:

6 boneless thin sliced chicken breasts

salt to taste
pepper to taste
dried thyme ( I used fresh)
1/4 cup low sodium chicken broth
1/4 up balsamic vinegar

2 T honey

1-2 T olive oil

Preparation:

Heat a nonstick skillet and add the olive oil. Sprinkle the chicken cutlets with the salt, pepper and thyme and put into the skillet and brown on both sides. Remove chicken from the skillet to a plate. Add the chicken broth and deglaze the pan by stirring and scraping up the brown bit from the bottom of the pan.  Add in the balsamic vinegar and the honey and reduce the liquid by half until a thick syrup forms.  Then add back the chicken cutlets to warm through. Serve over the quinoa, cous cous or rice.

Spicy Chicken Sausage and Veggie Quiche "crustless"

Great for those of you who are trying to cut out carbs. This crustless quiche is jam packed with delicious flavorful veggies and a yummy spicy chicken sausage.  You won't even miss the crust when you have this.  Great for breakfast, brunch, lunch or even a light dinner.

Ingredients:

5 links of spicy chicken sausage(I used the jalapeño chicken sausage from Trader Joes) you may substitute any sausage that you prefer.
1 package of frozen chopped spinach, defrosted and drained well
1 yellow squash, sliced
1 zucchini, sliced
6 eggs (or 8 egg whites)
1 1/2 cups of shredded cheddar cheese

Preparation:

Preheat oven to 350 degrees F.  Grease a 13x9 casserole dish with non-stick cooking spray.  In a large  saucepan add about a tablespoon of olive oil and brown sausage links.  Once sausage is browned on all sides remove from pan, slice and set aside.  Add another tablespoon of olive oil to the hot saucepan and add in the yellow squash and zucchini slices and sauté on medium heat until slightly soft.  Next add the drained, chopped spinach to the pan and warm through.  Add back in the sliced sausage and cook contents for an additional 3 minutes.  Turn off heat and set pan aside to cool.  In a large bowl add in your eggs (or egg whites) and beat until frothy.  To the egg mixture add the cooled sausage and veggies and mix well.  Lastly, add in the shredded cheese and mix.  Pour quiche mixture into the prepared casserole dish and place in preheated oven for 40-45 minutes.  Quiche is done when lightly browned on top and firm to the touch in the center of quiche.   Slice into squares and serve hot.

Wedge Salad with Avocado Ranch Dressing

LOVE this version of  wedge salad.  It combines sweet and salty together for the perfect combination of flavors.  Very easy to whip up and of course delicious!

Ingredients:

1 head of iceberg lettuce, core removed and quartered

1/2 cup cooked bacon, crumbled

1/2 cup glazed pecans, chopped

1/2 cup blue cheese or gorgonzola cheese, crumbled

For dressing: 

1/2 avocado

1 cup ranch dressing

1/4 cup milk

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

Preparation:

In a blender combine avocado, ranch dressing, milk and herbs.  Blend until smooth. 

To assemble salad place one quarter of lettuce head on a plate.  Sprinkle 1/4 of blue cheese over lettuce wedge.  Next pour on about 1/4 cup of prepared dressing.  Sprinkle 1/4 of the bacon crumbles, and 1/4 of the chopped pecans over the dressing.  Serve immediately.  

Roasted Chicken Legs

Growing up our Mother always made this oven roasted chicken.  After speaking with my Mother this morning I found out that it was originally our Grandmother's recipe and also that I made it wrong ;).  LOL  Still delicious and I had all the right ingredients but my technique was off.  It is such a simple recipe but the combination of theses spices are not only delicious but look really pretty too.  They are spices that most people always have in their pantry.  So if you are running out of chicken ideas here is a nice, simple and quick recipe to throw together at the last minute.  I used chicken legs when making this recently because they are so super inexpensive and seem to be the part of the chicken my kids like the most.  If you don't like chicken legs feel free to use any other part of the chicken and prepare in the same manner.  You can't mess this one up!

Ingredients:

2 tablespoons garlic powder

2 tablespoons paprika

2 teaspoons Lawry's season salt

1 teaspoon ground black pepper

(1-2 tablespoons water *optional)

Preparation:

Preheat oven to 400 degrees F.  Place chicken in a shallow un-greased roasting pan.  It's best when you leave the skin on to cook because it keeps the chicken really moist and allows you to cook the chicken for a longer time to achieve a nice crispy exterior without drying out the inside.   If desired you can remove the skin before you eat it.  When I made this the other day I made a dry rub of the spices and sprinkled it over the top of the chicken and baked it halfway (about 30 minutes) and then I flipped the chicken over and sprinkled the other side with the spice rub and cooked it about another 30 minutes until it was golden and the skin was crispy.   I found out however, my Mother and Grandmother made this as a wet rub by adding a little water to the spices and then rubbing the chicken with the wet mixture and cooking the same way.  I think it's a matter of preference but I will definitely try the wet rub next time.

Cilantro Coleslaw

This is a traditional coleslaw kicked up a notch. I LOVE the addition of cilantro, so delicious and really changes the taste of the usual every day coleslaw.  You can also add any veggies that you want, I like the addition of crispy sweet pepper slices.

Ingredients:

2 - 8oz bags of prepared cole slaw mix,  (It's just easier ;)
1 sweet bell pepper, sliced thinly -  your color choice (red, orange, yellow)
A big bunch of chopped cilantro - who needs to measure??
1 cup of milk
1/2 cup mayonnaise
1 tablespoon sugar
2 teaspoons apple cider vinegar
1 teaspoon salt
1 teaspoon black pepper

Preparation:

Place coleslaw mix (discard the dressing that comes with the slaw if you bought a kit) and sliced peppers in a large bowl, set aside.  In a small mixing bowl coming, milk, mayonnaise, sugar, vinegar, salt and pepper and whisk together until combined.  Pour milk mixture over coleslaw and mix until throughly coated.  Place in refrigerator to chill.  Chop up a big bunch of cilantro (I don't measure but you want anywhere from 1/2 cup to 1 cup of cilantro) Before serving remove coleslaw from the refrigerator and  mix in cilantro.  Serve cold!

Meatloaf Sliders

A fun and delicious take on a typical hamburger slider.  I just made my favorite meatloaf recipe and formed the meat mixture into small patties and baked as usual.  Top with some crispy fried onions and YUM! Great little bite for cocktail party or just a fun dinner idea.

 

Ingredients:

 

1 lb. meatloaf mix (beef/pork/veal)

1 package onion soup mix

1 egg

1/2 cup ketchup (plus extra to brush on top)

1/2 cup breadcrumbs

Crispy fried onions

slider buns or dinner rolls

 

Preparation:

 

Preheat oven to 350 degrees.

Mix meat with onion soup mix, egg, ketchup and breadcrumbs. Mix together until combined, be careful not to over mix.  Form into small patties and place on a lined baking sheet.  Brush the top of each patty with about 1/2 teaspoon of ketchup.  Bake for about 25-30 minutes.  On bottom half of bun place one patty and top with a teaspoon of crispy fried onions, place on top bun and Enjoy!!

Kale Salad with Peanut Dressing

This is a great Pinterest find.  My sister Susan made this for a family BBQ and I loved it!  I have since made it twice and everyone who tries it raves about it and wants the recipe.  I've altered the original recipe slightly but you can see the original recipe here at Kitchen Fiddler.  This is a copy kat recipe of Houston' Kale Salad.

Ingredients:

4 cups finely chopped kale
2 cups finely chopped savoy cabbage
1 scallion finely chopped, white and green parts
1/4 cup cilantro, finely chopped
1/4 cup roasted peanuts, chopped
1/2 cup peanut oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons honey


Preparation:

In a large bowl combine, kale, cabbage, scallions, cilantro and roasted peanuts

In a small bowl, combine peanut oil, sesame oil, rice vinegar, honey and whisk to combine. Pour dressing over kale and toss well to coat.  Refrigerate for at least 30 minutes and up to 2 hours.

Chicken with dried fruit and honey

This is the chicken dish I make every year for Rosh Hashanah, the jewish new year but of course it's delicious for anytime of the year. It is traditional to cook with honey for Rosh Hashanah because it is sweet and symbolizes that we should all have a sweet new year. This recipe combines honey and dried fruit and is always a crowd pleaser.

Ingredients:

1 3 1/2 to 4 lb chicken cut in 8ths

2 carrots, peeled and sliced into discs

1 onion, sliced

1/2 C golden raisins

1/2 C pitted prunes

1/3 C dried apricots

1/4 C dried currants

1/3 C oil

1 C honey

Preparation:

Preheat oven to 4oo degrees.

Place chicken pieces in roasting pan.

Combine carrots, onion, golden raisins, prunes, apricots, currants, and oil in a large bowl. Spoon mixture evenly around and over chicken.

Pour honey over chicken and vegetable/fruit mixture, lightly coating chicken pieces.

Bake for 30 minutes, baste, and reduce heat to 350 degrees. Bake for 1 hour, basting occasionally, or until chicken, vegetables, and fruit are tender and golden brown.

Linked to Everyday Mom's Meals

Barbeque Glazed Turkey Roast

This is such an easy and delicious recipe.  Í make this any time of the year but I've also made it for Thanksgiving before when I wasn't having enough people for a huge turkey.  It's one of those recipes that takes just a minute to throw together but tastes like you've been cooking for hours.   It is so simple to make. Just mix ingredients and dump over a turkey breast and pop in the oven. Done!

Ingredients:

1 (3-4 lb.)boneless turkey roast, with skin, tied in a roll
1 C. firmly packed dark brown sugar
1 C. ketchup
3/4 C. water
1/4 C. oil
3 T. balsamic vinegar
3 T. soy sauce
1 small onion, diced

Preparation:

Preheat oven to 450 degrees. Place turkey breast in a roasting pan. Insert meat thermometer in center of meat, if desired. Combine sugar, ketchup, water, oil, vinegar, soy sauce, and onion; pour over turkey. Bake covered for 1 hour. Reduce oven temperature to 350 degrees and bake uncovered for 30- 40 minutes or until done (temp on thermometer should reach 170 degrees).

The Easiest Mac and Cheese EVER!

 

This is seriously the EASIEST homemade Mac and Cheese recipe I've ever seen and it's actualy good.  I made this today when my oldest daughter wanted me to make her my Mac and Cheese but I was out of butter so I couldn't make a rue which is in my favorite recipe that you can find HERE.  I was very skeptical that this recipe would actually work bcause you cook the pasta directly in the milk and then just add cheese and stir, what's easier than that?  Well I was pleastantly surprised when I made this on a whim and it was actually really delicious.   My only suggestions are that you should use a small pasta with ridges in it to help absorb the milk more easily and I would also only serve this right after it's made.  It gets super thick as it stands and although it still tastes good it's looses that creaminess that I really like in Mac and Cheese.  Try it for yourself and see.  You can find the original recipe at Macaroni and Cheesecake.  I omitted a few ingredients to make it even easier.

Ingredients:

2 cups dried pasta (something with ridges in it will work best)
2 1/2 cups skim milk
1 cup loosely packed cheddar cheese
3/4 teaspoon salt

Directions:

In a saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese & salt & and stir to combine.  Serve immediately.  If the mac and cheese is too thick add a little bit of milk and stir until you get your desired consistency.