Baked Mac & Cheese


    1. 1 pound tinkyada elbow macaroni
    2. 6 tablespoons butter
    3. 6 tablespoons Bob’s AP GF flour
    4. 2 tablespoon powdered mustard
    5. 6 cups milk
    6. 2 bay leafs
    7. 1 teaspoon paprika
    8. 2 large eggs
    9. 24 ounces sharp cheddar, shredded
    10. 2 teaspoon kosher salt
    11. Fresh black pepper
    12. Topping:
    13. 6 tablespoons butter
    14. 2 cup GF bread crumbs (or corn meal)


Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Based on Alton Brown’s Baked Mac & Cheese

Ancho-Chipotle Chili

Based on Rachael Ray’s Ancho-Chipotle Turkey Chili.


  • 6 chile ancho, stemmed and seeded
  • 3 chile de árbol, stemmed and seeded
  • many tomatos
  • 4 cups chicken stock
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces bacon ends
  • 2 pounds ground meat
  • 1 onion, chopped
  • 4 cloves garlic (or so), chopped
  • 2 tablespoons chipotle paste
  • Scant palmful ground cumin
  • Scant palmful coriander
  • salt
  • 2 teaspoons unsweetened cocoa powder
  • 2 pinches ground cinnamon
  • 2 cups dry pinto beans
  • water


  1. Put beans in 6 cups water for 4 hours minimum.
  2. Blanch, peel, and seed the tomatos.
  3. Drain beans and put in water to cover + 1/2″. Bring to a hard boil for 10 minutes.
  4. Reduce heat and simmer till tender, about an hour.
  5. Place the chilis, tomatos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat.
  6. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
  7. Add the ground meat and brown and crumble the meat.
  8. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, cinnamon and salt to taste. Stir and cook to soften.
  9. Puree the anchos, tomatos and stock.
  10. Add the puree to the chili along with the reserved bacon. Simmer over low heat to thicken, about half an hour.
  11. Let sit in pot for 2 hours, then refrigerate or freeze
  12. Package and refrigerate or freeze.

Baked French Toast

Work in progress. Use at your own risk.

  • 250 ml butter
  • All the bread
  • 14 eggs
  • 500 ml cream (or ½&½)
  • 250 ml maple syrup
  • 30 ml vanilla extract
  • 15 ml cinnamon

Take a 10×15 pan and put butter into it. Smear that stuff all over the bottom and up the sides, all the way to the top. Fill the pan with bread and/or bread chunks. Leave at least a 1 cm gap at the top. Blend all of the other stuff and pour over the top. Stick it in the fridge overnight and then bake at 205°C (400°F) until pretty, about 25 min.

Plant and Flower Sale to Benefit Trillium Science Program

Today we started a one-week blitz of a fundraiser, to raise funds for new student microscopes. We’ve partnered with New Leaf Greenhouse to offer a variety of vegetable and herb starts, annuals, perennials, planters and hanging baskets. Trillium previously participated in this spring fundraiser with New Leaf a number of years ago, and many families had great success with their plants.

Please help ensure the success of this fundraiser by encouraging your students to take home the cover letters and order forms found in your staff mailboxes. There should be 2-3 order forms per student, as each customer should submit a separate form; we hope to include neighbors, friends and extended family. Additional order forms are available in the lobby, and if you have unused forms they may be placed there, also.

I also encourage you to forward the attached PDFs of the cover letter and order form to families of students in your class; a personal note from you or your classroom liaison will carry more weight than a general announcement to the all-school email. Middle school and high school students will benefit most directly from the microscope purchases, so we hope these families will be active in promoting this fundraiser.

This is a short, one-week effort, with orders due next Monday, April 23. Completed order forms *with payment* can be placed in the silver Scrip box in the front lobby; checks should be made out to TFT, with “plant sale” written on the memo line. Plants will be available for pick-up Thursday, May 17 between 2:00 – 5:00 PM.

Thanks for all your help in making science bloom at Trillium.
Trillium Flower Sale Poster 2012
2012 New Leaf customer form