Welcome to Recipe Trader Sundays. This is a meme to share recipes. It’s really easy to participate just grab the button and link back to me. Create your recipe post and come back here to link up.

Yesterday I actually spent the day in a baking frenzy and I will have stuff to finish up today. I made a batch of Blueberry Cornmeal Muffins, Banana Chocolate Chip, Pumpkin, Pumpkin Chocolate Chip Muffins.

For dinner last night I wanted to make rolls that were just like Golden Corral’s and I wanted to make Homemade Mac and Cheese. I really like the mac and cheese and so did Brittany. The rest of the house didn’t. What a shame as it was really good and cheesy. The rolls well they surely didn’t look like the Golden Corral’s but they sure did taste a little similar and were really yummy.

Rolls Like Golden Corral’s Rolls

Source CD Kitchen

Ingredients:

• 1 envelope active dry yeast
• 1/2 cup very warm water
• 1/3 cup sugar
• 1/4 cup butter or margarine
• 1 teaspoon salt
• 1 egg – lightly beaten
• 4 1/2 cups sifted all-purpose flour
• 2 tablespoons melted butter or margarine – for brushing rolls

Directions:

1. Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.
2. Add milk mixtures to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of th eflour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour. Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
3. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry clogh. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching in a well-buttered 13 X 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
4. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with pleny of butter.

Bistro Mac & Cheese

Source: Taste of Home Feb/March 2010 Edition

Ingredients:

• 1 pkg (16 oz) uncooked elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups 2% Milk
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 cup (4 oz) Shredded part – skim mozzarella cheese
• 1 cup (4 oz) shredded cheddar cheese
• 1 pkg (3 oz) cream cheese softened
• 1/2 cup crumpled Gorgonzola cheese
• 1/2 cup sour cream

Directions:

1. Cook Macaroni according to package directions. Meanwhile in a dutch oven, melt butter. Stir in flour until smooth. Gradually stir in milk and seasonings. Brint to a boil; cook and stir for 2 minutes or until thickend.
2. Reduce heat; add cheese and stir until melted. Stir in sour cream. Drain Macaroni; stir into sauce

Note: I didn’t use onion powder and next time I might not use the garlic powder as it was a little impowering. I didn’t mind as I love garlic but that’s what my husband things ruins the flavor. I also didn’t use the cheese. I had the cream cheese. I used a bag of colby jack and 1/2 cup velveta. It was cheesy and good I thought.

Related posts:

1. Recipe Trader Sundays – Did someone say Paula Deen?
2. Recipe Trader Sundays – Pour Over Pizza and Blueberry Coffee Cake
3. Recipe Trader Sundays – Pumpkin Muffins
4. Recipe Swap Monday
5. Recipe Trader Sundays – Gingerbread Cake Roll

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