- In saucepan melt butter, cook garlic for 1 min. Add flour, thyme, salt, and pepper; cook, stirring for 1 minute.
- Gradually whisk in milk; cook, whisking constantly until boiling and thickened.
- Peel and slice potatoes. Place 1/3 in casserole dish; spread 1/2 onion overtop. Repeat layers.
- Arrange remaining potatoes on top. Pour sauce over using knife to ease sauce between layers.
- Bake at 350 F for 1 hour, covered.
- Uncover and bake for another 30 minutes. Serve.
- Preheat oven to 350 F. Sift first 4 ingredients together.
- In large bowl, cream butter, brown sugar, and white sugar. Beat in vanilla pudding mix. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop rounded cookies onto ungreased cookie sheet.
- Bake 10 to 12 minutes (until edges are golden brown)
- Pour the water into an electric kettle. Place the butter into a medium saucepan and set over high high. Gently jiggle until the bubbling ceases and the butter just begins to brown.
- Flip on the electric kettle. Add the rice and salt to the saucepan and stir constantly until the kettle clicks off or the rice begins to brown, whichever comes first.
- Carefully add the water to the pan, stir and cover with a lid. Decrease the heat to low and cook for 20 minutes.
- Remove from the heat, let stand fr 5 minutes, and uncover. Fluff with a fork and serve.
- Melt butter in saucepan, then add flour, dry mustard, and salt. Heat up milk in microwave then add.
- When then mixture thickens, add cheese, then remove from heat. Add cooked macaroni and sauce together.
- (Optional) sprinkle with bread crumbs and place in oven at 350 F for a short time. Serve.
- Combine all ingredients and place in crockpot for 2-4 hours.