8 oz (1/2 lb) macaroni or noodles

4 Tbsp butter

2 eggs

6 oz half & half (or evaporated milk)

1/2 tsp yellow or Dijon mustard

1 tsp kosher salt

1/4 tsp fresh black pepper

1/2 tsp hot sauce

10 oz mild or sharp cheddar cheese


In a large pot of boiling, salted water cook the pasta to al dente and drain. Return the pasta to the pot and melt in the butter. Toss to coat. In a mixing bowl whisk together the eggs, half-&-half, mustard, salt, pepper and hot sauce. Stir into the pasta and add the cheese. Over low heat, stir continuously for 3-5 minutes or until creamy. For the first few minutes, it might not look like it’s going to come together, but once the cheese starts to melt, everything becomes creamy very quickly.

[recipe adapted slightly from an original recipe by Alton Brown]



1-3/4 cups all-purpose flour 
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup granulated sugar
1 cup plain yogurt, at room temperature
2 eggs at room temperature

1 tsp vanilla

6 Tbsp  unsalted butter, at room temperature
4 oz. chocolate chips



Preheat oven to 350°F. Spray a standard 9-inch by 5-inch loaf pan with non-stick spray.
In mixer bowl place flour, baking powder, baking soda, salt, and sugar. Whisk to combine well. Whisk together the yogurt, eggs, and vanilla. Add this mixture and the butter into a well in the center of the dry ingredients.
Mix on medium speed 2-3 minutes, or until the batter is smooth; it will be thick. Add chocolate chips and distribute evenly thru batter. Scrape into loaf pan. Bake at 350°F for 30 minutes. Reduce to 325°F, and continue to bake for another 20-35 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out dry. Remove from oven and cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely.

 [recipe adapted slightly from an original recipe found on Gluten-Free on a Shoestring]


CREDITS: "Daybook", Sahin Designs; "Let's Eat", Little Lamm & Co.