Family Recipes
A few favorites from our kitchen, handed down and still made today.
Grandma Hill’s Baked Mac & Cheese
A family-style recipe passed down with love — creamy, cheesy, and perfect every time.
Ingredients
1 lb elbow macaroni
4 cups shredded cheese(A mix of medium cheddar, sharp cheddar, and Colby Jack — measure with your heart!)
1 stick of butter (½ cup)
1 cup whole milk
Salt (for boiling water and seasoning to taste)
Black pepper (to taste; optional, under the cheese topping)
Extra shredded cheese for topping
Recommended Pan Size
9x13-inch baking dish (3-quart capacity)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add elbow macaroni and cook to al dente (firm but not soft), about 1 minute less than the package directions.
Drain and set aside.
2. Mix the Cheese Sauce
In a large warm bowl or pot:
Stir in some shredded cheese.
Add a little butter and stir.
Add a splash of milk and stir.
Repeat the cycle: cheese → butter → milk, stirring each time.
Continue until all ingredients are combined and creamy.
Tip: Keep the mixture warm so the cheese melts properly. If it cools, it won't blend as smoothly.
3. Combine & Season
Gently fold the drained pasta into the cheese mixture.
Add salt and pepper to taste.
Be careful not to over-stir — just fold until combined.
4. Assemble in the Pan
Lightly grease a 9x13-inch baking dish.
Pour in the mac and cheese mixture.
Top with a generous layer of extra shredded cheese.
(Optional) Sprinkle black pepper under the cheese layer for added flavor.
5. Bake
Preheat oven to 350°F (175°C).
Bake uncovered for 20 minutes, or until bubbly and golden on top.
Belgian waffles
Ingredients:
Waffle Batter:
1 1/2 cups warm milk (about 105°F)
2 1/4 teaspoons active dry yeast (1 packet)
2 cups all-purpose flour
6 tablespoons melted unsalted butter.
2 large eggs
2 teaspoons vanilla extract
3 tablespoons maple syrup
3/4 teaspoon salt
Instructions:
Preparing the Yeasted Batter:
1. Activate the Yeast: Mix the warm milk and yeast in a small bowl and let it sit for 5-10 minutes until frothy.
2. Combine Wet Ingredients: In another bowl, mix the melted butter, eggs, vanilla extract, and maple syrup. Add the yeast mixture.
3. Mix Dry Ingredients: Whisk together the flour and salt in a large bowl.
4. Form the Batter: Gradually mix the wet ingredients into the dry ingredients until just combined. It’s okay if the batter is slightly lumpy.
5. Let it Rise: Cover the bowl with a cloth and let the batter rest in a warm place for 1-1.5 hours, or until it has nearly doubled in size.
Cooking the Waffles:
6. Preheat Your Waffle Maker: Ensure it’s fully heated.
7. Cook the Waffles: Gently stir the batter to deflate it slightly. Pour the batter (amount will depend on your waffle maker) into the center of the waffle maker. Cook according to the waffle maker’s instructions until the waffles are golden brown and crisp, usually for about 5 minutes.
Tips:
- Make Ahead: You can prepare the batter the night before, allow it to rise in the refrigerator overnight, and let it come to room temperature for about 20 minutes before cooking the waffles.
- Storing Leftovers: Cooked waffles can be stored in the refrigerator for a few days or frozen for up to 3 months. Reheat them in a toaster or oven to retain crispness.
Braised Short Ribs with Mirepoix and Cabernet Sauvignon
Ingredients:
3 to 4 pounds of beef short ribs
2 cups of mirepoix (1 cup onions, 1/2 cup celery, 1/2 cup carrots, all finely diced)
3 to 4 cloves of garlic, minced.
2 cups of Cabernet Sauvignon
3 to 4 cups of beef broth (or enough to nearly cover the ribs)
2 tablespoons of tomato paste
Fresh herbs (such as thyme and rosemary)
Salt and pepper to taste
Olive oil
All-purpose flour for dredging (optional)
Instructions:
1. Preparation:
- Season the short ribs generously with salt and pepper.
- Optionally, lightly dredge them in flour.
2. Browning the Ribs:
- Heat olive oil in a large, oven-safe pot or Dutch oven.
- Brown the short ribs on all sides, then remove them from the pot and set aside.
3. Cooking the Mirepoix:
- In the same pot, add the mirepoix and garlic, cooking until the vegetables are softened.
- Add the tomato paste and cook for an additional 2 minutes, stirring frequently.
4. Deglazing with Cabernet Sauvignon:
- Add the Cabernet Sauvignon to the pot, scraping up any browned bits from the bottom.
- Allow the wine to reduce by half, which should take around 5-7 minutes.
5. Braising the Ribs:
- Preheat your oven to 325°F (160°C).
- Return the short ribs to the pot and add enough beef broth to just cover them.
- Add the fresh herbs.
- Cover the pot and transfer it to the preheated oven.
- Cook for 2.5 to 3 hours, or until the ribs are tender and can be easily pierced with a fork.
6. Refining the Sauce & Serving:
- Refine the Sauce:
- Remove the ribs and set them aside to keep warm.
- Optionally, skim off any excess fat from the surface of the braising liquid.
- Transfer the braising liquid, mirepoix, and loose herbs to a blender.
- Carefully puree the mixture until smooth, practicing caution with the hot liquid.
- Reduce and Thicken:
- Move the pureed sauce to a saucepan and simmer it over medium to medium-high heat.
- Allow the sauce to reduce and thicken to your desired consistency.
- Reintroduce the Ribs:
- Return the short ribs to the sauce and let them warm through for a few minutes.
- Serve:
- Present the ribs over mashed potatoes, polenta, or noodles, and drizzle with the refined sauce.
- Optionally, garnish with fresh herbs and offer additional sauce on the side.