Creamy Dreamy Macaroni and Cheese

Macaroni and Cheese is one of my all time favorite things to teach people to make because it covers a LOT of classic techniques... And it taste delicious! 

Ingredients 

1 pound medium shells

12 oz. sharp cheddar cheese, grated

4 oz. unsalted butter

1/3 C flour

4 cups milk

1/4 tsp. freshly ground nutmeg

3 Tablespoons Dijon mustard

Salt and pepper to taste

Hot sauce if desired

1 Cup Panko bread crumbs

2 T melted butter

Paprika

First things first. You need to boil your shells in salted water. Follow your package directions. You can use any shape. I like the shells because they fill up with sauce nicely.

Next we are going to make our Roux. This is the same thing we did for the beer and cheese soup. Over medium heat, melt your butter until it is foaming and then sprinkle flour over it. Stir until it is thickened and just begins to bubble.

Now we will slowly add in about half the milk. It will get really thick really quickly. Then as you add the second half it will thin out.

Raid heat to medium high and continue to whisk to avoid any lumps. Cook until it is silky and thick.

A great way to test the thickness is to check with a wooden spoon, if it coats the back of it and holds a line it's perfect. Remove the sauce from the heat.

Here comes the "what is that I taste" part. I grate in fresh nutmeg and add Dijon mustard for depth of flavor. You can also add hot sauce at this point as well. 

Now it's time for the cheese!  Add in one third of the shredded cheese to the sauce and whisk. By adding in small batches you will get a smoother sauce and it will not separate into an oily mess. Continue with two more additions. Make sure each batch is fully melted before adding the next one. I used yellow and white cheddar because that what I had in hand. 

Now season with salt and pepper and paprika. Make sure you taste it at this point, if it's not to your taste now, it sure won't magically get more flavor as it bakes in the oven. Congratulations you just made a classic French mother sauce called a Mornay Sauce! 

Place your noodles In to a 9x13 cassarole pan or cooking vessel of your choosing. pour that glorious creamy sauce right over the top of the noodles and stir to get everything equally covered. Top with Panko bread crumbs and drizzle melted butter over the top. I sprinkle a little more paprika and salt and pepper on top. If you don't have Panko try crackers or pretzels that you have crushed up.

Bake in a 375 oven for about 30-35 minutes. It will be bubbly and golden brown on top. Ok now before you bake it you can top it with crumbled bacon and it's even more amazing! Or more cheese on top is never a bad thing either.

Let it cool about 5-10 minuets and serve alone as a main dish or as a side. Try different cheese too! Pepper jack makes for a great Mac and cheese. 

Happy Cooking!

Beer and Cheese... Ain't nothing wrong with that!

It's a cold rainy day here in the cakalacky, so comforting soup for lunch sounded just perfect to me. It's good to be back home and settling back to the day to day. I stocked up on a few different fresh Amish cheeses while in Ohio last week. O.k I actually bought a LOT of cheeses and herbs,snacks and all  at wholesale prices... yahoo!

Beer and Cheese are like Peanut Butter and Jelly to me, so this combo with some flavorful additions to make it even better.

Ingredients

4 Tablespoons Unsalted butter

6 Tablespoons All purpose flour 

1 large shallot, diced

3 medium carrots, diced

1 orange bell pepper

2 Cups Chicken Stock

6oz. Beer of your choice

6oz. Sharp cheddar cheese

A few dashes of Worcester sauce

Hot sauce to taste

1 Tablespoon smooth Dijon mustard

Melt butter over medium heat in a pot. Add in diced carrots, shallots and bell peppers. Toss in a big pinch of salt.

Sauté until carrots are softened. Then sprinkle flour over and stir for a couple minutes to create a roux. A roux is a thickening agent that will make the soup nice and velvety.

Let the Roux cook until it coats the vegetables and looks like a light paste.

Slowly add in chicken stock and stir or wish to reduce the possibility for lumps.

Add in Beer, and drink the other half that you did not use... No judgement here! 

Simmer for 10 minutes until slightly thickened. And stir in Dijon, hot sauce and Worcester sauce. Then whisk and let it bubble for 5 more minutes.

Now for the best part. Add in all that glorious cheesy goodness and whisk into warm liquid so it melts evenly. Pour into a bowl and top with more cheese or pretzels or croutons. The sky is the limit on toppings! Cozy up with a cup of it and stay warm:) 

Happy Cooking!