Baked Macaroni and Cheese

Ingredients

* 1/2 pound elbow macaroni
* 3 tablespoons butter
* 3 tablespoons flour
* 1 tablespoon powdered mustard
* 3 cups milk
* 1/2 cup yellow onion, finely diced
* 1 bay leaf
* 1/2 teaspoon paprika
* 1 large egg
* 12 ounces sharp cheddar, shredded
* 1 teaspoon kosher salt
* Fresh black pepper

Topping:

* 3 tablespoons butter
* 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

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Meatless Meatloaf with Mushroom Gravy

Ingredients
Loaf:

* 1 pound Japanese eggplants (about 3)
* 1/2 cup walnuts
* 1 pound firm tofu
* 8 ounces shiitake or button mushrooms, stemmed
* 2 cloves garlic, minced
* 1 cup wheat germ
* 1 cup old-fashioned oats
* 1/4 cup chopped flat-leaf parsley
* 1 tablespoon chopped fresh sage leaves
* 1 large egg, plus 1 egg white
* 1 tablespoon chopped fresh thyme leaves
* 1 tablespoon kosher salt
* Freshly ground black pepper
* 1/4 teaspoon red chile flakes

Mushroom Gravy:

* 2 tablespoons unsalted butter
* 6 ounces shitake, cremini, or button mushrooms
* Kosher salt
* Freshly ground black pepper
* 1 1/2 tablespoons all-purpose flour
* 1 tablespoon Marsala or sherry
* 1 cup vegetable broth, homemade or low sodium canned
* 2 sprigs fresh thyme, plus 1 teaspoon leaves
* 1/4 cup heavy cream

Directions

For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water.

Preheat oven to 400 degrees F.

Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.

For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper.

Unmold the meatless loaf, slice, and serve with the mushroom gravy.

Copyright 2004 Television Food Network, G.P. All rights reserved.

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