Biscuits with the Boss - Scottish Shortbread

NYT shortbread recipe.  Rice flour is the key.  I top with colored sugar at Christmas.

New York Times Scottish Shortbread

2 cups all purpose flour

1/4 cup rice flour

1/4 cup sugar

1/2 tsp fine sea salt

1 cup melted and cooled unsalted butter (2 sticks)

Preheat oven to 350.  Line 8x8 inch pan with parchment paper.  Whisk together all ingredients except the butter.  Stir in the butter.  Press batter into pan.  Bake 40-45 minutes.  Remove from oven and sprinkle with sugar.  Cut while warm.  Let cool completely before enjoying.  

Martha's Mac 'n Cheese

My Southern kiddos love macaroni and cheese or as my 9-year-old refers to it -- pasta and cheese (so sophisticated!).  Although I do have to admit that the taste of bright orange Kraft macaroni and cheese tastes pretty darn good every once in a while, it doesn't compare to the flavor of home made. 

I have 2 macaroni and cheese recipes that I make on a pretty regular basis.  The first is my friend Martha's recipe (as in Martha Stewart...well, maybe friend is too strong a word).  It is delectable and definitely entree worthy.  For years, Anna requested that I make it on her birthday...it's THAT good.  

Martha's Mac 'n Cheese

I was first introduced to Martha's Mac 'n Cheese when we lived in Louisville.  A neighbor brought it to me right after I had given birth to Jon.  It was the most delicious cheesy concoction that Keith and I had ever tasted!  She gave me the recipe and I've been making it ever since.

Ingredients

8 tbsp butter, divided

6 slices good white bread, cut into cubes

5 1/2 cups milk

1/2 cup all purpose flour

1 tsp salt

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

4 1/2 cups grated sharp cheddar (about 18 oz)

2 cups grated Gruyere (about 8 oz)

1 lb. elbow macaroni

Directions

Heat oven to 375.  Grease 9x13 baking dish.

Melt 2 tbsp butter and mix with cubed bread in a ziploc bag.  Set aside.

Bring large pot of water to a boil.  Cook macaroni for about 2-3 minutes less than the box calls for.  Drain and rinse with cold water.  Set aside. 

Using the large pot that you used for the pasta, melt remaining butter.  In the meantime, heat 5 1/2 cups of milk until it's warm.  When the butter begins to bubble, add the flour.  Continue to whisk while it bubbles for about 1 minute.  Slowly whisk in the warm milk.  Continue to cook, whisking constantly, until the mixture begins to bubble and thicken.  Remove from heat.  Stir in salt, black pepper, cayenne pepper, cheddar and Gruyere cheeses.  Stir in cooked macaroni and stir until combined.  Pour into prepared baking dish.  Sprinkle the buttered bread cubes over the top.  

Place in oven and bake uncovered for 30 minutes.  Let set about 5 minutes before serving.