Homemade Macaroni and Cheese

This recipe is truly delicious!  It hits the spot when you want a warm comfort food! 

1 stick butter
1/2 c. flour
2 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper
5 1/2 cups of whole milk (2% is ok as well)
4 c. shredded cheddar cheese
1 lb. pasta noodles (I use different varieties)

Preheat oven to 375 degrees. Cook pasta according to package, drain and set aside.

In the saucepan, melt butter over medium heat.  Add the dry mustard, salt and pepper and stir.  Add in the flour and continue stirring the mixture until it becomes a "roux" (thick, paste like consistency).

Add the milk to the roux and continue stirring over medium low heat until the mixture becomes thick and bubbly.  (It helps speed the process along if you warm the milk in the microwave first.)

Remove saucepan from heat and add cheese.  Stir until cheese is melted.

Put pasta in baking dish and top with cheese mixture until it is all coated. 

Bake until slightly browned on top, about 30-45 min.

Creamy Cilantro-Lime Ranch Dressing

1 c. mayonnaise
1/2 c. milk or buttermilk
1 lime, juiced (about 2 T. lime juice)
1 packet of ranch dressing mix (ignore the directions on the back)
2 cloves of garlic, roughly chopped
1/2 c. roughly chopped cilantro
1/4 c. green salsa
Hot sauce to taste (optional)

Combine mayo, milk, lime juice, and the contents of the packet of ranch dressing in a blender.  Add garlic, cilantro, and green salsa and blend to thoroughly mix all the ingredients.  Season with hot sauce, if desired.  If possible, refrigerate for several hours to allow the dressing to thicken and the flavors to meld.  

Cafe Rio Rice

6 c. water
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch chopped cilantro
1 tsp. cumin
1 can green chilies
3/4 tsp. salt
1 T. butter
1/2 medium onion, chopped
3 c. uncooked rice

Bring water to a boil and add all ingredients.  Cook for about 30 min. or until rice is tender.

Cafe Rio Sweet Pork

3 lb. pork roast
1 c. brown sugar
1 c. worchestershire
1 tsp. dried oregano
1 tsp. salt
1 tsp. ginger
1 tsp. chili powder
1 tsp. garlic powder
1 T. dried minced onion

Add later: 1 can (16 oz. about) red enchilada sauce
                1 c. brown sugar

Place pork roast in a crock pot.  In another bowl combine all ingredients together and pour over the roast.  Turn crock pot to low and cook roast for 15 to 20 hours.  One hour before serving, take the roast out of the crock pot, shred the meat, and remove any fat.  Drain the crock pot, put all of the meat back in and add can of enchilada sauce and brown sugar.  Warm together for 1 hour before serving.