MAC N CHEESE (only protein i like in this kind of dish is either shrimp, crab, or lobster)
Serves 8-10 people (my version is not as fat kid, and it does not lack in flavor)
4 tbsp. unsalted butter
3 tablespoon olive oil
12 oz pasta, i used bow tie
1/2 cup panko and grated Parm with some olive oil to moisten it and it'll brown better
1 small onion, minced
1/2 cup flour
4 cups milk
1 cup heavy cream
2 oz blue cheese
12 oz grated sharp cheddar cheese, I like raw white
2 oz parmesano reggiano, don't use that cheap shit. Its like plastic
1/2 cup parsley
1/4 tsp tabasco
1/4 tsp black pepper
1/8 teaspoon fresh grated nutmeg
1. Pop your noodles into boiling water and cook until al dente. Be sure to keep it al dente! Should be about 8 minutes. In the mean time..
2. Heat the oven til about 425
3. Cook the onions with butter until soft.
4. Whisk in the flour and cook for about 3 minutes.
5. Whisk in the milk and cream. Increase the heat to medium high and whisk until its thick.
Don't forget about your pasta! Drain it if you need to. Remember al dente!
6. Turn off your heat and whisk in your cheeses, parsley, tabasco, nutmeg, salt, and pepper
7. Stir in the pasta into your sauce.
8. Pour it into a baking dish and top with panko or breadcrumbs, whatever you got.
9. Bake until the top is crunchy.
Hint: Key to a good bechamel is to make sure that the cheeses are not blasted with heat. The more even a melt the less likely you will run into separating of the proteins and fats. Resulting in a smooth and contagiously addictive mac n cheese.
Emily Petree, this one was for you!
The Fat Kid Version
This for a large 2 qt baking dish. If you want to make it smaller you can. The tabasco i think is a must, it helps make the mac n cheese not so boring, and it MUST be tabasco because its so vinegary.1 stick of butter12 oz spirali, bowtie, or whatever pasta you like.1 teaspoon dried thyme (maybe a little less, i'm not a huge fan of thyme right now, think i over did it recently)1 small onion small mince1/2 cup flour3 cups whole milk2 cups heavy cream (remember this isn't for you, its to win! don't get half and half)12 oz grated sharp cheddar ( we like a english farmhouse cheddar, its a little sharper..cabot..more expensive but so good)about 1/8 cup grated parmesan3 oz blue cheese (really makes a difference, or you can get a cheese that is rich, creamy, and tangy)1/2 cup of finely minced parsley1/4 tsp tabasco, add more if you think it helpsground pepper1/4 tsp nutmeg (i use fresh, but use whatever you can get your hands on)For the topping, if its served immediately out of the oven, the stringy topping would work..if you think it'll be served semi room temp. more of a crusty top may be better. You guys decide.Cheesy top...add some cheese to the top and then top it off with Panko (panko makes it so much better than regular breadcrumbs,...unless you make your own crumbs with crackers or stale bread)Bread topping, mix the crumbs with some olive oil and parm.People grease their baking dish, i never do, but might as well. just in case.NOTE: make sure the cheese is grated for even melting.Its important to have a smooth sauce and the cheese melts evenly, and let the cheese come to room temp throwing in the pot.1. Boil pasta al dente..don't fuck this part up, overcooked pasta sucks..but raw pasta sucks too..rinse to stop the cooking and set aside.2. heat the oven at 400.3. in a pot melt the butter and cook the onions and thyme until soft.WHISK in the flour and cook for about 3 minutes. Get that flour taste out of there.Then whisk in the milk and cream.
Increase the heat just a little and whisk until thick. Lower the heat, andNow whisk in the cheeses and the rest of the ingredients. Too high heat could cause it to seperate. yuck. Salt and pepper. toss in the pasta. Pop in the baking dish, top,and bake for about 30 until golden and bubbly.
Greek Pasta Salad
1 celery stalk
1/2 red bell pepper
1 cup chopped parsley
1/2 cup chopped mint
1 lb spiral pasta, cooked
1/8 cup toasted walnuts
1/2 cup crumbled Greek feta
6 olives, chopped
3/4 teaspoon honey
1 tablespoon white wine vinegar
3 tablespoons olive oilToss it together and let it sit in the fridge for a few hours to marinade and get cold. After its lil rest in the fridge, give it a taste and decide if you need more olive oil, or citrus. This will be great with a good can of yellowtail tuna packed in olive oil