Ingredient: milk

Southern Baked Macaroni and Cheese

Southern Baked Macaroni and Cheese

This southern baked macaroni and cheese includes egg yolk for a rich, thick Bechamel Sauce as the base for this recipe. I’m willing to bet every deep south grandmother has a secret recipe for macaroni and cheese quietly filed in her memory. A recipe memorized over hundreds of repetitious […]

Tomato Vidalia Onion Omelette

Tomato Vidalia Onion Omelette

  It’s what’s for breakfast. Not only is this tomato vidalia onion omelette a light and scrumptious meal, it’s beautiful to look at every step of the way.

Best Corn Chowder

Best Corn Chowder

corn chowder

What’s better than a fresh corn chowder that’s light on the waistline? If you make the rue heavy and thick, you’ll never miss the cream.

Change of season is the perfect time for soup. A heavy golden rue is the key to this recipe, in which I substitute whole milk for heavy cream. The best part is the simplicity in preparation, and the hearty ingredients will hold up to a longer simmer if necessary. So go ahead and enjoy the cool outdoors while this chowder simmers to perfection. It’s also great the next day!

Bechamel Sauce: The Base for All Cheese Sauces

Bechamel Sauce: The Base for All Cheese Sauces

Bechamel Sauce is the Beginning of All Things Creamy Easy bechamel sauce as the base for any cheese sauce. Once the roux is ready, add other cheeses, spices, seasonings, vegetables you like. Use this sauce to make grandma’s Southern Baked Macaroni and Cheese!