When I had my new countertops put in my kitchen, the installer told me to clean them with Barkeeper’s Friend. I then learned that it could also be used to clean pots. I had some outdated farberware pots that my mother gave me when I got married. They are old, and they surely looked it. They had many black burn stains on them, and some of them had bright copper bottoms that had turned completely black. I never really used them anymore, but I kept them for their sentimental value. One day, I thought to try to clean them with Barkeeper’s friend.
What amazing results! All of the black burns came off, and the copper bottoms were completely clean. I didn’t even have to scrub that hard. I was elated! I used it to clean some of my older cast iron pots that had black burn marks, and those disappeared as well. All of my pots looked like new again. Now I use Barkeeper’s friend to clean all my pots. This cleaner is truly remarkable. If you have a cast iron skillet, and are confused how to clean it, now you know. This cleaner takes all the mystery out of spotless pots and pans, and especially how best to clean a cast iron skillet.
I love using my cast iron skillet to cook and bake. It distributes heat evenly and is now easy to clean. There are going to be a lot of future skillet recipes to come, and here is the first of many.
This mac and cheese is amazing. Just to note: I used 2 1/2 cups of sharp cheddar cheese and 2 1/2 cups of gruyere. I also heated the skillet before I used it, because that’s the way it should be done. Mac and cheese has always been everyone’s favorite comfort food, and this recipe will not disappoint. The sharpness of the cheddar cheese blends beautifully with the smoothness of the gruyere. The Worcestershire sauce adds a savory note, while the paprika gives it a beautiful color and a nice little kick. This recipe is a “must try”.
This recipe is loosely adapted from Tasteofhome.com and will serve 8 people whose tastebuds will be delightedly swimming in creamy, delectable cheese.
Ingredients for Homey Mac and Cheese:
2 1/2 cups uncooked elbow macaroni (I used small campanelle)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 cups 2% milk
5 cups shredded sharp cheddar cheese, divided (or 2 1/2 cups sharp cheddar and 2 1/2 cups gruyere)
2 tbsp. Worcestershire sauce
1/2 tsp. paprika
2 tbsp. olive oil
Preheat oven to 350°F.
Place 10-inch skillet in oven for 10 minutes to heat.
Cook macaroni 2 minutes less than package directions.
Drain and set aside.
In a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth.
Gradually whisk in milk.
Bring to a boil, stirring constantly.
Cook and stir until thickened, 2-3 minutes.
Reduce heat.
Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
Add macaroni to cheese mixture.
Place 2 tbsp. olive oil into skillet.
Roll the oil around the sides and bottom of the pan.
Transfer mac and cheese to skillet.
Bake uncovered, 20 minutes.
Remove from the oven, top with remaining cheese.
Sprinkle with paprika. (Okay, so I used more than 1/2 teaspoon, use as much as you want!)
Bake until bubbly and cheese is melted, 5-10 minutes.
It’s that simple!
I wish they could bloom like this all year long!
