Chicken and Noodles

Picture this. Six years old, wandering my way through the lunch line. On the menu today: chicken and noodles. The cafeteria worker slops the delicious mess right on my plate, and to my surprise, a little pile of mashed potatoes is tucked under all that glory. So, I give it a try (my mother had taught me well, a “try” bite). Minutes later, the tray is empty. Years later, this is what chicken and noodles looks like at our house!

Makes: 8 servings

Ingredients

4 tablespoons butter

1 1/2 cups sweet yellow onion, diced

1 1/2 cups carrots, diced

1 1/2 cups celery, diced

1/4 cup all purpose flour

32 oz water

6 bouillon chicken cubes

2 cups chicken, cooked and cubed

2 cups frozen egg noodles

Salt and pepper to taste

Directions

  1. Add butter and vegetables to dutch oven on the stovetop over medium heat. Cook 3-5 minutes to soften, stirring occasionally.
  2. Add flour to vegetables, stir to coat and cook for one minute, stirring constantly.
  3. Add water, chicken cubes, chicken and egg noodles. Reduce the heat to simmer uncovered for 20 minutes, stirring occasionally as mixture begins to thicken.
  4. Serve warm.

Notes

  1. Here in the mid-west, we eat chicken and noodles over mashed potatoes. Don’t knock it until you try it! Pairs well with a fruit and veggie of your choice 🙂

Thick & Creamy Gouda Macaroni

I know I say this farm family loves their meat & potatoes (which we do), but we also have a special place in our hearts for some good ol’ fashioned macaroni and cheese. A comfort food, perfect for any occasion. I took on the challenge to build mac & cheese into a bit more of a balanced plate by creating a Farm-Style Buddha Bowl– this deliciously cheesy pasta topped with protein and veggie. Yum! What would you top your bowl with?

Makes: 6 servings

Ingredients

2 cups dry pasta

4 tablespoons butter

1/4 cup all purpose flour

2 1/2 cups milk

5 slices of gouda cheese, 1/8″ thick and chopped into small pieces

4 oz cream cheese

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

  1. In a large saucepan, bring 5 cups of water to a boil. Cook the pasta to al dente and set aside.
  2. In the same stockpot (after pasta is removed), melt butter on medium heat. When melted, add flour and whisk together. This is a roux!
  3. Cook the roux on medium heat for 1 minute, stirring constantly.
  4. Add milk to the roux and continue to stir. Let cook for 5 minutes. The sauce will slowly begin to thicken during this time.
  5.  Remove sauce from heat and add cheeses, salt and pepper. Stir to combine.
  6. When cheese is melted, fold pasta into the sauce.

Notes

Depending on the type of pasta you decide to use, you may need more or less milk. Also depends on how thick and creamy you prefer your mac & cheese 🙂

Gouda cheese can be substituted for just about any other cheese. Go ahead and get creative! I will usually purchase cheese sliced from the deli and chop this into small pieces at home before adding to the sauce.