Brazilian Feijoada and Mac and Cheese

Vegetarian Feijoada


3 Tbs olive oil

1 large yellow onion diced

5 cloves garlic minced

16 oz. cremini mushrooms large chop

4 cans of drained and rinsed black beans

4 cups water

2 sweet potatoes peeled and cubed (about 1 inch)

1 can fire roasted tomatoes diced

2 Tbs. tomato paste

1/2 tsp cumin

2 bay leaves

2 tsp red wine vinegar

1/4 cup chopped flat leaf parsley

salt and pepper to taste


Heat olive oil until shimmering

Add onion, mushrooms and garlic and cook until onions soften, stirring often

Add black beans, water, sweet potatoes, tomatoes, tomato paste, cumin and bay leaves and cook 30 – 60 minutes until thickened

Before serving add red wine vinegar, parsley and salt and pepper to taste

Macaroni and Cheese


1 lb. elbow macaroni

1 stick butter divided

1/3 cup all purpose flour

1 Qrt whole milk

3 cups shredded cheddar cheese

3 cups gruyere or fontina cheese


Preheat oven to 375

Use 1 Tbs. butter to grease a large baking dish

Cook 1 lb. elbow macaroni according to directions when done drain and add to baking dish.

Melt 5 Tbs of the stick butter (reserving 2 Tbs. for bread crumb topping)

Add 1/3 c all purpose flour and stir with whisk until lightly golden

Add 1 Qrt of whole milk gradually while stirring with whisk and cook until thick and smooth – about 2 min.

Add cheeses: cheddar, Gruyere or Fontina and stir until cheese melts and sauce is thickened.  About 4 min.  If too thin, add more cheese.  If too thick, add more mild.

Stir cheese sauce into cooked macaroni.

Melt 2 Tbs. butter in skillet and add 1/2 cup dry unflavored bread crumbs.

Sprinkle bread crumbs on top of mac and cheese

Place mac and cheese in preheated oven and bake 25 – 30 min. until cheese sauce is bubbling.