Wednesday, April 30, 2014

My best Mac and cheese

Recently told by my restaurateur friend that i need to go back to work so i would not have so much time on my hands because he had no resistance to this preparation of mac and cheese and he would gain weight if i kept feeding him such delectable eats...

Mac and cheese
Joe's best

·       2 pounds elbow macaroni
·       2 pounds shredded cheese blend
-        sharp and mild cheddar and mozzarella cheese
·       2 cups half and half
·       1 cup sour cream
·       1/2 sweet red pepper, diced
·       1 hot long green chili pepper, diced
·       1/2 pound pancetta
·       1 teaspoon salt
·       1/2 onion diced fine
·       1/24 pound mozzarella cheese, slice thin
·       1/4 teaspoon nutmeg
·       1/2 cup panko bread crumbs

crisp the pancetta and remove from the pan
boil salted water for the macaroni and cook the elbows for 5 minutes for less than al dente pasta
sweat the onions and the red peppers in the fat from the pancetta
and remove from the pan
heat the half and half, sour cream, nutmeg and salt together to a simmer
drain the pasta, place in a baking dish and add in order:
          the half and half mixture
          the onion and red pepper mixture
          the shredded cheese mixture
Mix well and allow to sit for 5 minutes
If macaroni is dry, add more half and half.
The mixture should have too much liquid
top with panko bread crumbs, pancetta and the green peppers and bake for 10 minutes at 350