| Macaroni and Cheese |
| Ingredients: 3-ounces unsalted butter, oil 6 tablespoons flour 1/2 teaspoon cayenne pepper, or to taste Kosher salt & white pepper, pinch 3 3/4 cups hot milk 2 to 3 Tbsp pureed roasted garlic, (optional) 4 cups shredded cheddar cheese 1-LB macaroni , cooked & drained 1/2 cup heavy cream Topping: 2 to 4 tablespoons oil 3 tablespoons parmesan cheese 2 tablespoon Italian herb mix, (optional) 1 cup fresh bread crumbs Variations: Add a log of Goat Cheese, (about 9-oz) crumbeled About 2 cups par-boiled broccoli Two to three tomatoes, chopped Saute'ed onions or shallots. |
| Pre-heat oven to 350-degrees F. |
| 1) In a heavy skillet, over medium-high heat, melt the butter. Whisk in the flour slowly, to make a roux. Add the cayenne & a pinch of salt & pepper, to taste. 2) Whisk in the hot milk a little at a time until the mixture thickens and there are no lumps. 3) Add the garlic, 2 cups of the shredded cheese & the cream, stir until the chesse has melted. Taste to adjust the seasonings. 4) Add the cooked macaroni, mix to combine. 5) Butter a deep dish ovenproof cassarole dish, (8 X 11) and sprinkle the bottom with one half of the remaining shredded cheese. Add one third of the macaroni mixture on top of the cheese, then repeat layers to make three in all. (*If freezing, cover with foil & freeze before topping with the bread crumb topping. Thaw frozen mac & cheese before baking & top with the bread topping.) The Topping: In a bowl, combine the bread crumbs, parmesan cheese & Herb mix and enough of the oil to hold the bread crumbs togehter when squeezed in the palm of your hand. 6) Sprinkle the topping over the macaroni & cheese and bake uncovered until the top is a golden brown and the cheese is bubbling, about 30 minutes. |
| Cool slightly before serving with a Crisp Green Salad Serves about 10 to 12 servings |