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1 lb elbow macaroni, 4 tablespoons unsalted butter, ¼ cup all-purpose flour, 3 cups whole milk, warmed
520
Cal
22g
Protein
58g
Carbs
22g
Fat
Bring a large pot of heavily salted water to a boil over high heat (around 212°F or 100°C). Add 1 lb elbow macaroni and cook for 2 minutes less than package directions; reserve 1 cup of pasta water before draining.
2 lbs 80/20 ground beef, 1 cup plain breadcrumbs, ½ cup whole milk, 2 large eggs, lightly beaten
380
Cal
28g
Protein
18g
Carbs
21g
Fat
Preheat oven to 350°F. In a small bowl, combine breadcrumbs and milk; let soak 5 minutes until a panade forms. In a large bowl, gently mix ground beef, panade, eggs, onion, garlic, Worcestershire sauce, paprika, thyme, 1 teaspoon salt, and ½ teaspoon black pepper until just combined — do not overwork or the loaf will be dense.
3½ lbs chuck roast, 2 tablespoons vegetable oil, 1 large yellow onion, cut into wedges, 4 cloves garlic, smashed
490
Cal
42g
Protein
22g
Carbs
24g
Fat
Pat the 3½ lbs chuck roast completely dry with paper towels and season generously on all sides with salt and black pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side without moving it, until a deep mahogany crust forms on all sides. Transfer the roast to a plate.
2 lbs beef chuck, cut into 1½-inch cubes, 3 tablespoons all-purpose flour, 2 tablespoons vegetable oil, 1 large yellow onion, diced
420
Cal
38g
Protein
28g
Carbs
16g
Fat
Toss beef cubes in flour seasoned with 1 teaspoon salt and ½ teaspoon pepper until evenly coated. Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear beef 3–4 minutes per side until deeply browned on all sides. Do not crowd the pot or the meat will steam instead of sear. Transfer to a plate.
2 cups cooked chicken breast, shredded, 1 cup frozen peas, 1 cup carrots, diced and blanched, ½ cup celery, diced
480
Cal
24g
Protein
42g
Carbs
24g
Fat
Preheat your oven to 425°F (220°C). In a large saucepan over medium heat, melt ⅓ cup unsalted butter. Add ½ cup diced celery and cook for 3 minutes until softened. Whisk in ⅓ cup all-purpose flour and cook, stirring constantly, for 1–2 minutes until the mixture is bubbly and slightly golden.
1 lb bulk breakfast sausage, ⅓ cup all-purpose flour, 2½ cups whole milk, ½ teaspoon black pepper
610
Cal
22g
Protein
48g
Carbs
36g
Fat
Cook sausage in a large skillet over medium-high heat, breaking it into small crumbles, until well browned and cooked through, about 8–10 minutes. Do not drain the fat — it is the flavor base for the gravy.
4 large russet potatoes (about 2½ lbs), peeled and cubed, 6 strips bacon, chopped, 1 medium yellow onion, diced, 3 cloves garlic, minced
440
Cal
14g
Protein
44g
Carbs
23g
Fat
Cook bacon in a large pot over medium heat until crispy. Transfer to a paper-towel-lined plate, reserving 1 tablespoon of drippings in the pot. Add butter and onion; cook 4–5 minutes until softened. Add garlic and cook 1 minute until fragrant.