Easy Fall Meals
With the fall season quickly approaching, college students are scrambling to find meals that make them feel happy and cozy. Here are two quick meals that make the colder season more enjoyable!
Fried Mac n Cheese Bites:
https://www.myrecipes.com/recipe/fried-mac-cheese-bites
Ingredients for the Mac and Cheese:
1 1/2 cups of elbow macaroni, uncooked
Three tablespoons of butter, unsalted
One tablespoon of all-purpose flour
One-half teaspoon of salt
One cup of two percent milk
1 1/2 cups of shredded mac & cheese
Nonstick cooking spray
Ingredients for the Fried Bites:
One-fourth cup of all-purpose flour
Two large eggs, beaten
Three-fourths cup of plain breadcrumbs
Vegetable oil
Directions:
Cook the pasta according to the package’s directions and then drain.
Melt butter in a two-quart saucepan over low heat. Stir in flour and salt. Cook over a medium-low heat, stirring constantly, until the mixture is bubbly.
Whisk milk into the flour mixture, slowly. Keep whisking until the sauce is smooth. Then, bring the sauce to a boil and reduce to low heat and then let it simmer for one minute.
Stir in the shredded Mac & Cheese blend. Continue to cook, while also stirring, until the cheese is melted.
Remove from the heat and fold the pasta into the cheese sauce.
Spray six-inch square baking pan with nonstick cooking spray. Spoon macaroni and cheese into the pan, packing it down. Refrigerate for at least an hour, or until the macaroni and cheese is cooled.
Place flour, eggs and breadcrumbs in three separate, shallow bowls. Cut chilled macaroni and cheese into 16 pieces, cutting pain 4x.
Dredge each macaroni and cheese bite as follows: first, coat bite lightly with flour, and then dip it in eggs and coat with bread crumbs.
Heat oil in a twelve-inch skillet over medium-high heat. Cook about half of the bites at once and fry each side for about a minute to a minute and a half.
Drain the bites on paper towels and serve.
Sour Cream Mashed Potatoes
https://www.foodnetwork.com/recipes/ina-garten/sour-cream-mashed-potatoes-recipe-1943792
Ingredients:
Three pounds of boiling potatoes, peeled
Kosher salt
One and a half cups milk
Six tablespoons of unsalted butter
Half cup of sour cream
Half teaspoon of freshly ground black pepper
Directions
Cut potatoes into one-inch cubes and place them in large pot. Cover potatoes with cold water and add salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 11 minutes, until the potatoes can fall apart with a simple fork.
Heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add two teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
Happy Fall!! Enjoy!
