Salisbury Steak and Mac-n-Cheese

 Sea's Salisbury Steak

• 2 cans French onion soup (condensed, 10 1/2 oz each)
• 1 1/2 lb ground beef
• 1/2 C. bread crumbs
• 1 lg egg
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Tbsp all-purpose flour
• 1/2 C. ketchup
• 1/2 C. water
• 2 Tbsp Worcestershire sauce
• 1 tsp mustard powder
• 
  In a large bowl, mix together ground beef with 1/3 cup condensed French onion soup, bread crumbs, egg, salt, and pepper.
  
  Shape into 6 oval patties. Brown both sides of patties in a large skillet over medium heat. Pour off excess fat.
  
  In a bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mustard powder.
  
  Pour over meat in skillet. Cover and cook for at least 20 minutes, stirring occasionally.

The longer you let simmer, the thicker the gravy becomes.

Mac & Cheese Ina Garten

• Yield: 6 to 8 servings
• Ingredients

Kosher salt 

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

I cut the recipe in half.  I used instant mashed potatoes. Neither one of us thought it was very good.  Same for the gravy from a packet.

We both liked the mac n cheese.

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