My kids seem pretty fond of the boxed macaroni and cheese dinners, so I thought I would try some “real” mac and cheese on them. I made Alton Brown’s macaroni and cheese a couple of times. I thought it was pretty good, but the kids were rather nonplussed; they still like the boxed mix better. After some experimentation, I was able to simplify the recipe and change some of the proportions to come up with something that was still home-made but had greater kid appeal.
As for the soufflé: I am fond of spinach, and had been looking for a soufflé recipe that was not too difficult but still tasty. I tried this “easy spinach soufflé” but it wasn’t what I was looking for. It tasted fine, but it was basically just a block of spinach glued together by a little milk, eggs, and cheese. If I want to eat plain spinach, I would just steam it and add a little lemon and olive oil. So played around with it, mostly by increasing the amount of ingredients that make it seem like a soufflé. I also substituted green onion for the garlic, because I thought that goes better with spinach (even thought I am quite fond of garlic).
The fudge recipe is the one my wife likes to use at holidays these days. It’s much easier than some traditional ones, but still seems to taste like fudge. This one is not original with us, but is taken straight from a recipe pamphlet by Eagle Brand® (so of course it must use a canned milk product).