The GREATEST Mac & Cheese!

I know everyone has the BEST recipe for Mac & Cheese but I really have come up with the best! I made this last night for our neighbor's Halloween party and it was gone in 20 minutes!

1 16 oz box of penne (or cavatappi)
8 slices bacon
1 large shallot, finely chopped
2 tbs butter
1/4 c flour
2 1/2 c milk
1 can cream of celery (or mushroom) soup--(mix into milk)
3 c shredded cheese (I like a mix of sharp cheeses like Gruyere and cheddar. You can also use prepared shredded cheese mixes)
2 tbs prepared basil pesto
1 1/2 c grape tomatoes-halved*
1/3 c fine breadcrumbs

• Pre heat oven to 400 degrees
• Coat baking pan (lasagna size) with cooking spray
• Cook pasta according to directions, drain and return to pot
• Meanwhile, cook bacon in a large skillet, until crispy, drain on towels
• In same skillet, melt butter, then sauté shallots 1-2 minutes.
• Add flour and whisk continuously until smooth, then slowly add milk whisking constantly while cooking 3-5 minutes until bubbly. Add cheese and whisk until smooth.
• Stir cheese into pasta. Crumble 6 slices of bacon and add to pasta with the tomatoes and pesto
• Pour into baking dish and crumble remaining bacon on top. Sprinkle with bread crumbs and bake until golden no more than 15 minutes.

*If you don't have grape tomatoes on hand, use a small can of diced tomatoes.
You can add 2 cups of cut up left over chicken or ham for a one dish dinner. You can subsitute 1 chopped red bell pepper instead of the tomatoes. (Saute with the onion before adding to pasta)

Tan Abour

Tahnabour is a traditional soup served in most regions of Armenia. It is a light soup said to aid digestion and often fed to those ill with a sick stomach.

This is one of my favorite comforts. "Tan abour" literally translates to "yogurt soup"

My sister's mother in law-Zena- made the best Tahn Abour. I t was delicious hot or cold!!

1cup barley
5-6 cups water
1 medium yellow onion, chopped
½ cube butter
1-quart (or more to taste) plain yogurt
1 beaten egg
½ to 1 cup chopped mint, cilantro or dill-depending on taste


Rinse barley until clean. Put barley and the water in a large soup pot and bring to a boil. Continue to boil, until the barley is fully cooked.In the meantime, sauté the onion in the butter until a golden brown.After the barley has cooked, whip the yogurt (by spoon) and slowly pour into boiling water/barley mix, making sure the water is continuously boiling. (Adding it quickly can curdle the yogurt causing it to separate). When the yogurt is mixed in, add the sautéed onion. Simmer for a few minutes, and then add the herbs. Turn off heat. Add salt to taste.
This soup is delicious warm and just as delicious (I like it better!) served cold.