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mess, making it the perfect meal for just about any time.
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    HANDS-ON: 25 minutes
    INACTIVE: none
    INACTIVE: 25 minutes
    DIFFICULTY LEVEL: ∗∗
    YIELD: Serves 6; Makes 6 cups
    COST PER SERVING: $ $

    CALORIES: 565
    FAT: 26 g
    PROTEIN: 23 g
    SODIUM: 476 mg
    FIBER: 2 g
    CARBOHYDRATES: 6 g
    SUGAR: 5 g
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    1 pound macaroni, rice pasta, or other tubular pasta
    3 egg yolks
    3 ⁄ 4 cup (6-ounce can) evaporated milk
    1 teaspoon turmeric (optional)
    1 pinch smoked paprika
    1 ⁄ 2 teaspoon sea salt
    1 ⁄ 2 teaspoon dry mustard powder
    3–4 dashes hot sauce (optional)
    8 ounces Cheddar cheese (about 2 cups), shredded, more to taste
    4 tablespoons ( 1 ⁄ 2 stick) butter
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Bring a large pot of water to a rolling boil; then toss in a few tablespoons of salt and the pasta.
While the pasta is cooking, whisk the egg yolks, milk, turmeric, paprika, salt, mustard, and hot sauce in a medium bowl. Set aside. Shred the cheese and set aside.
When the pasta just reaches al dente, about 6–7 minutes, drain very well but do not rinse. Return the empty pot to the stove and melt the butter over low heat.
When the butter is melted, pour in the egg-milk mixture. Whisk constantly for about 30 seconds while the sauce cooks; then add the cheese and stir to combine.
Toss in the pasta and stir to coat evenly; then stir constantly for 2–3 minutes until the cheese is completely melted and the sauce is creamy. Remove from heat and serve immediately.
Store the macaroni and cheese in an airtight container in the refrigerator for up to 2 days.

Stovetop Stuffing
    Whether you want an easy stuffing for a holiday meal that doesn’t take up room in the oven or just a quick meal on any given weeknight, making this homemade, whole-food stuffing is almost as easy as opening a box—and far more delicious.
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    HANDS-ON: 30 minutes
    INACTIVE: none
    INACTIVE: 30 minutes
    DIFFICULTY LEVEL: ∗∗
    YIELD: Serves 4; Makes 8 cups
    COST PER SERVING: $

    CALORIES: 327
    FAT: 14 g
    PROTEIN: 10 g
    SODIUM: 775 mg
    FIBER: 3 g
    CARBOHYDRATES: 42 g
    SUGAR: 4 g
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    8 thick slices of whole grain or sourdough bread, or 6 cups of dried bread cubes
    4 tablespoons unsalted butter
    3 stalks celery, finely chopped
    1 small onion, finely chopped
    1 teaspoon sea salt
    1 teaspoon sage
    1 teaspoon powered thyme, or the leaves from 3 fresh thyme sprigs
    1 teaspoon finely chopped rosemary leaves
    1 1 ⁄ 4 cups chicken stock
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Preheat the oven to 300°F.
Place the bread on a baking sheet and dry them in the oven, about 8 minutes on each side.
Lower the oven to 200°F. Cut the bread into 1 ⁄ 2 " squares and return to the oven for another 10 minutes or until needed.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the celery, onion, and salt and sauté until translucent, but not brown, 6–7 minutes.
Add spices and chicken stock, stir well, and bring to a steady simmer, then stir in bread cubes until evenly coated.
Remove the saucepan from the heat and cover. Let the mixture sit for 5 minutes; then fluff and serve.
Store the stuffing in an airtight container in the refrigerator for up to 3 days.

Cream of Mushroom Soup
    If a recipe calls for “cream of mushroom soup,” here is your quick, natural food answer. Feel free to substitute celery, broccoli, cauliflower, or any other vegetable according to your needs. Make sure to lightly steam firm vegetables first to soften them before including them in this recipe. Best of all, once you’ve finished making your homemade condensed Cream of Mushroom Soup, you’ll have the same amount as a standard 15-ounce can of store-bought, condensed cream of mushroom soup, making the healthy substitution incredibly simple!
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    HANDS-ON: 15 minutes
    INACTIVE: none
    INACTIVE: 15 minutes
    DIFFICULTY LEVEL: ∗∗
    YIELD: Serves 2; Makes 2 cups condensed soup base
    COST PER SERVING: $ $

    CALORIES: 400
    FAT: 21 g
    PROTEIN: 13 g
    SODIUM: 1,405 mg
    FIBER: 1 g
    CARBOHYDRATES: 27 g
    SUGAR: 16 g
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