Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper.
Who am I kidding? They’re my dream dessert. Ree let Bryce take the lead at the grocery store when choosing toppings and candies to add to their sundaes.Īnd as expected, a sundae designed by an 11-year-old-boy are over the top and any kid’s dream dessert. To build the sundaes, Ree and Bryce use these cookies as a base and top them with ice cream, whipped cream, sprinkles, cherries and candy. Then it’s just a matter of slicing and baking. Ree forms the dough into logs and refrigerates it until it’s firm. When it starts to sizzle, add the salt, pepper, mustard powder, optional turmeric, paprika, onion powder and garlic powder. Meanwhile, in a heavy bottomed 4-5 quart sauce pan or Dutch oven,melt the butter. The wet ingredients for the cookies are butter, brown sugar, regular sugar, eggs, vanilla, peanut butter and hazelnut spread.Īll of the wet and dry ingredients get mixed together along with some nuts and chopped candies. Put a large pot of water on the stove to boil. The cookies start with flour, instant coffee, baking soda and salt. Add the fontina, gruyere, parmesan, and goat cheese. Pour the tempered eggs into the white sauce, stirring constantly as you add them. To finish up this sweet mother-son meal, Ree and Bryce are whipping up some loaded ice cream sundaes complete with homemade slice-and-bake cookies. Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. It’s quick, easy and a recipe that everyone should have in their back pocket on a busy night. This is what she calls her “B-Man Salad” and the dressing is simply olive oil, red wine vinegar, dijon mustard, brown sugar, salt, black pepper and some red pepper flakes. Cook for 10-12 minutes, stirring occasionally, until macaroni is done. Add the macaroni, salt, garlic powder, onion powder, smoked paprika, and pepper, then bring the mixture to a simmer. Add the milk and beatuntil just combined. Let the roux cook for a minute or so, whisking constantly. Sprinkle in the flour, whisking to combine. To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat.
Cook the macaroni until just undercooked. Dreamy, indeed.įor a vegetable to round out all of the heavier dishes of this meal, Ree makes a crisp and simple green salad with her go-to vinaigrette. Pour in the water and beat until smooth and thick. Grate the Parmesan, Gruyere, and fontina cheeses. This decadent and dreamy mac and cheese gets topped with a bit of parsley for freshness and color. She then pours the hot macaroni noodles into the sauce to help melt all of the cheeses. Ree removes the garlic before stirring in the goat cheese, fontina cheese, romano cheese and parmesan cheese. The cheese sauce starts with heating cream, butter and garlic over a low heat. It’s a quick, no-bake recipe, which is my favorite kind of homemade mac and cheese. To go with her meatloaf recipe, Ree makes a side of Mac and Four Cheeses. The meatloaf gets baked until hot, bubbling and cooked through. Ree then tops her Italian meatloaf with pancetta and a tomato based sauce made with tomatoes, brown sugar, black pepper, salt, Worcestershire sauce, mustard powder and a pinch of cayenne pepper. This is a great idea because it drains the fat away from the loaf while it bakes.