Beer based bacon & cheddar mac n' cheese

What you'll need:

2-3 cups shredded sharp cheddar cheese

1 box penne pasta

2 tbs butter, or 2 tbs bacon grease

2 tbs flour

1 & 1/2 cup whole milk

1/2 bottle dark beer

1 bag real bacon pieces or four strips of bacon, diced

Salt and pepper to taste, Italian breadcrumb and Parmesan cheese to top

Olive oil

What You'll Do:

Pre-heat oven to 350.

Boil your noodles and start your roux. Preferably use bacon grease if you have it, if not, melt 2 tbs butter over medium high heat and add 2 tbs flour. Whisk together until the two form a smooth paste. Slowly add 1/2 a bottle of any dark beer and keep whisking until all of the lumps disappear.

Next slowly add 1 & 1/2 cups of whole milk, continue to whisk and raise heat to high, continue to whisk. The mixture will slowly thicken, once it bubbles, lower the heat to low and add the shredded sharp cheddar. Continue to whisk until all of the cheese melts and then add the bacon pieces.

Strain the penne and add the noodles back into the pot they were boiled in. Pour the cheese and bacon mixture over the noodles and stir to cover the noodles. Pour the noodles into a large casserole dish and top with a thin layer of Italian flavored bread crumb mixed with grated Parmesan cheese. Drizzle some olive oil on top of the breadcrumb and place in the oven to bake for 20 minutes until the cheese bubbles.

To brown the breadcrumb, set the oven to broil on high for five minutes after it's finished baking. Serve immediately.

ENJOY!

Open faced Pot-Roast sandwiches with homemade gravy...simple!

So it's only my second pot roast ever but it's already becoming a family tradition here at the Storm house. This is so simple! The prep time is maybe 15 minutes total.

Ingredients

2-3 lb chuck roast

1 medium yellow onion

carrots (I use the little ones in the bag that are already peeled, about 1/2 a cup worth)

5 garlic cloves, whole, skins on

2 cups of beef stock (Again, just eyeball it, use as much as you think you'll want for gravy, remembering the veggies and the meat will add to the liquid as well)

1 loaf of French bread

Salt, pepper, onion and garlic powder to taste

(Optional, 1/4 cup of plain tomato sauce)

Roux

Flour (I eyeball it, about....2 tbsp)

Butter (again, eyeball...around 1/4th a stick)

Preheat oven to 300

To the dutch oven or roasting pan, add the beef stock, garlic, carrots, and the onion (peel and quarter the onion) [Add the optional tomato sauce]

Season the roast with the salt, pepper, onion and garlic powders and seer in canola or olive oil on high heat for about 1 minute per side. Remove to the dutch oven, or roasting pan.

Put the lid on the pan and place in the oven for 1 hour, 40 minutes for about 2 lbs, or 2 hours for 3 lbs. How long you cook is up to you, depending on how well done you want the meat. Use a meat thermometer after 90 minutes.

Remove from the oven and let the meat sit for 20 minutes. Drain the juices and veggies through a calendar that's placed over a large bowl. Discard the veggies if you are me, or eat them if you are normal like everyone else.

For the roux, add the butter to a sauce pan on medium high heat, once it starts to melt, add in the flour and instantly begin to whisk until the mixture is thick and has no lumps. Lower the heat to medium and continue to whisk for about 1 minute. Slowly add the pan drippings into the roux and continue to whisk. Once all the juice is incorporated, raise the heat to medium-high and wait for the gravy to bubble. Once it bubbles, turn off the heat.

Cut the French Bread into 2 inch thick slices and drown the bread in the gravy. Then top with slices of the roast beef, then drown them in gravy. Then enjoy!