Ingredients:
- 4 cups dried bread cubes
- 1 cup chicken broth
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/4 cup butter
- 1 teaspoon sage
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Sauté Vegetables: In a skillet, melt butter over medium heat. Add onions and celery, cooking until soft.
- Mix: In a large bowl, combine the bread cubes, cooked vegetables, sage, thyme, salt, and pepper. Gradually add chicken broth and stir until well mixed.
- Bake: Transfer the mixture to a greased baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes for a crispy top.
Creamy Macaroni
Ingredients:
- 8 oz macaroni pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional for color and flavor)
Instructions:
- Cook Pasta: Cook macaroni according to package instructions until al dente. Drain and set aside.
- Make Roux: In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute to remove the raw flour taste.
- Add Milk: Gradually whisk in milk until smooth. Cook until the mixture thickens, stirring constantly.
- Add Cheese: Remove from heat and stir in shredded cheese until melted. Season with salt, pepper, and paprika.
- Combine: Add the cooked macaroni to the cheese sauce, stirring until well coated.
Serve the BBQ beef ribs alongside the savory dressing and creamy macaroni for a hearty and satisfying meal. Enjoy!
