Wednesday, May 14, 2014

In the Kitchen with Jason (and David): Ultimate Macaroni and Cheese

This is the first recipe that I have made during my cookbook challenge, and it was very tasty. The day I made it, Jess wasn't feeling well and she didn't have the best opinion of it She did like the leftovers so I will probably be making it again in the future so she can taste the bubbly fresh goodness that is this mac n cheese.

Guess what is for dinner and lunch tomorrow?

  • 1 Tbsp and 1 tsp kosher salt
  • 3/4 pound cavatappi noodles
  • 3 cups half-and-half
  • 2 eggs
  • 1 1/2 cups shredded extra sharp Cheddar
  • 1 cup shredded mozzarella
  • 1 cup shredded Monterey Jack
  • 8 oz Velveeta, cubed
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 cup milk
  • 2 tsp dry mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp pepper
  • 6 bacon slices, cooked and crumbled
  • Boil a large pot of water.
  • Add 1 Tbsp of salt and the noodles to the boiling water and cook for 8 to 10 minutes.
  • Drain the water from the noodles and set them aside.
  • While the pasta is cooking, heat the half-and-half in a sauce pan.
  • Reamove the half-and-half from the heat and let sit for 5 minutes.
  • While the half-and-half is cooling, whisk the eggs in a bowl.
  • Whisk 2 cups of half-and-half into the eggs and then pour this mixture back into the sauce pan with the remaining half-and-half.
  • Turn oven on to 350 degrees.
  • Stir 1 cup each of cheddar, mozzarella, Monterey Jack, Velveeta, Parmigiano-Reggiano, and the milk into the sauce pan.
  • Heat over medium-low heat and constantly stir until the cheese mixture is completely melted and smooth.
  • Mix in dry mustard, garlic powder, onion powder, paprika and pepper.
  • Mix the pasta and the cheese mixture in an oven-safe baking dish.
  • Sprinkle remaining cheddar cheese over the mac n cheese and bake for 20 minutes.
  • Sprinkle on the bacon crumbles and bake for 10 minutes.
A freshly finished pan of David's ultimate macaroni and cheese
Please enjoy!

-Chef Jason

P.S. Next week's recipe is cheesy cheeseburger casserole

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