Ooey Gooey Mac and Cheese

From Fatty Cookbook

This recipe makes a LOT of cheese sauce, it's to be enough for 4 regular servings.

2 tbsp butter
1/2 onion, diced. Really small.
2 tbsp flour
1 1/2 cups milk
6 oz of any cheese. I used half Swiss and Extra Sharp Cheddar.

Melt the butter in a medium saucepan, over medium heat. They key to all of this is keeping the heat right, if anything starts bubbling it's too hot. Add the onions to the butter and, stirring and turning often, let the onions turn translucent. Once they're soft, add the flour and cook until well mixed without turning brown. This should take less than a minute.

Stir everything with a wooden spoon or spatula, making sure nothing sticks to the bottom of the pan. Slowly pour in the milk, whisking to make sure everything mixes. Watch the milk, do not let it boil. Test the temperature with your fingers, it should feel hot, but not burning. Special note: this is also the time to add any extra seasonings; salt, pepper, cayenne, or nutmeg. I only do a bit of garlic salt and a pinch of paprika, but this is all up to you.

Grate the cheese, and slowly add to the sauce, about an ounce at a time. Stir the cheese in, waiting for it to melt completely before adding more.

Pour immediately over al dente elbow macaroni. Enjoy!

Cheese Manicotti

cheese filling
1 medium size whole milk ricotta cheese
1 handful of shredded mozzarella cheese
1 handful of shredded parmesan cheese
1 large egg
parsley, basil, salt, pepper to taste

sauce
1 can crushed tomatoes
1 can tomato paste
1 half onion, sauteed and minced
1 large tomato, minced
oregano, basil, coarse salt to taste

cut one red bell pepper in half, remove the seeds, and put in the oven on a cookie sheet at 400 degrees until, whenever.

cook the manicotti al dente, drain and rinse with cool water. fill each pasta tube with cheese filling (make a huge mess). grease a 9x9 glass baking dish, pour in half the sauce and place the manicotti on top. cover with the rest of the sauce. Slice the red pepper and layer on top of the sauce. Cover with fresh mozzarella. Bake at 350 for 30 minutes.

Cheese and Garlic Beer Biscuits

4 cups of biscuit mix (I use Bisquick)
1/4 cup of sugar
12 ounces (1 can) of beer (Any old kind will do, but go for a lighter color. Miller High Life usually works wonders).
1/2 cup shredded cheddar cheese
1 stick of unsalted butter, melted.
1 tbsp of garlic salt


Preheat oven to 400 degrees.

Mix sugar, cheese, and biscuit mix together. Slowly add in 2 tbsp of butter, and the full can of beer. Pour the batter into a really well greased muffin pan. Bake 15-20 minutes.

Mix the remaining butter with the garlic salt. Brush over biscuits as soon as they come out of the oven. Eat immediately.