Baked Mac & Cheese

Ingredients

• 1 lb dry macaroni
• 4 TBSP butter
• 1/4 cup flour
• 2 cups half and half
• 1/2 tsp salt
• 2 cups cheese, shredded (sharp cheddar and/or gruyere)
• 1 lb cheddar (sharp and/or extra sharp), cubed

Directions

1. Preheat oven to 375.
2. Heat salted pot of water for the macaroni.
3. In a large saucepan, melt butter over medium heat.
4. Slowly whisk in flour (and salt); whisk until well blended. 
5. Slowly add the half and half, stirring constantly.
6. Stir the sauce continuously until it starts thickening.
7. Gradually whisk in the shredded cheese; reduce heat to medium-low. Stir frequently.
8. Cook and drain macaroni.
9. Stir the cheese sauce into the macaroni; stir in cubed cheese. 
10. Pour the contents into a greased baking dish.
11. Bake for 30 minutes.

Tomato Sauce

Ingredients

• 28 oz can peeled crushed tomatoes
• 1 TBSP butter
• 1-2 TBSP oil
• finely diced onion
• finely grated carrot
• 5 cloves garlic, crushed
• 1 TBSP tomato paste
• small palm full of celery flake
• salt
• pepper
• basil, tiny pinch
• garlic powder

Directions

1. Heat butter and oil over medium heat.
2. Add onions and red pepper and celery flakes; cook until onions are softened.
3. Add grated carrots, tomato paste, garlic cloves, salt and pepper; cook until tomato paste is distributed evenly throughout the mixture.
4. Add tomatoes. Next, add enough water to the can to remove any tomato left in the can; pour this in also.
5. Add basil and garlic powder.
6. Simmer on medium low for about 20 minutes.