Fired-Up Macaroni and Cheese

2 cups uncooked elbow macaroni or other pasta, such as penne

1/4 cup (1/2) stick unsalted butter

1/4 cup all-purpose flour

2 cups milk

1 teaspoon salt

1/8 to 1/2 teaspoon cayenne

1 1/2 teaspoons Worcestershire sauce

1/8 to 1/4 teaspoon Tabasco sauce

2 cups (8 ounces) shredded sharp Cheddar cheese

1/4 cup grated parmesan cheese

CRUMB TOPPING:

2 to 3 slices white bread

2 tablespoons unsalted butter, melted

1/4 cup grated parmesan cheese

1. Preheat the oven to 350 degrees and grease an 8x8 inch baking dish

2. Cook the pasta according to package directions; drain well.

3. Meanwhile, melt the butter over medium heat in a medium saucepan and add the flour. Stir with a spoon or whisk until the mixture is bubbly, about 1 minute. Add the milk, cooking and stirring until the mixture thickens. Add the salt, cayenne, Worcestershire sauce, and Tabasco. Stir for 1 minute.

4. Remove the pan from the heat and add the Cheddar cheese and the 1/4 cup Parmesan cheese. Cook and stir over low heat until the cheese is melted. Stir in the pasta. Transfer the mixture to the prepared baking dish.

5. To make the crumb topping, tear the bread in to small pieces and pulse in the food processor to make 1 cup crumbs. Mix in the butter and the Parmesan cheese. Sprinkle over the pasta mixture. Bake for 20 to 20 minutes, until hot and bubbly and the topping is brown to your liking.

Variation: Instead of bread crumbs, top the casserole with more grated Cheddar for a cheesy crust..... that's what I did and it was yummy!

Liz's Crescent Dinner Rolls (the Food Nanny)

2 tablespoons active dry yeast

1/4 cup plus 1 tablespoon warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

About 5 1/2 cups all-purpose flour, divided

2 teaspoons salt

Butter

1. In a small bowl combine the yeast and water. Cover and let the mixture stand about 10 minutes

2. Meanwhile, heat the milk in the microwave until just warm, not scalding.

3. In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in about 5 cups of the four and salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky.

4. Cover with plastic wrap sprayed with oil or cooking spray and allow the dough to rise in a warm place until it is sticky, 2 to 3 hours.

5. Lightly grease a 12x18 inch sheet pan and set aside.

6. Punch the dough down and turn in onto a lightly floured surface. Pat it with additional flour if necessary for handling and keep your hands floured.

7. Divide the dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (the same way a pizza is cut) to make eight wedges. Roll up each wedge from the wide end toward the point. Place the rolls point side down on the prepared pan. Repeat with the remaining sections. (all rolls should fit on one sheet pan.)

8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.

9. Meanwhile, preheat the oven to 400 degrees. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 minutes or until the rolls are light brown. Remove the rolls from the oven and brush the tops with butter.

This recipe may sound hard but it's super easy!!! And Jordan says there the best rolls ever!!!