Christmas Eve

Published by admin on Tue, 12/24/2019 - 10:26am
By: 
Keith Bryant
 Normally at the candy shop on Christmas Eve we order in pizza or something for the crew to snack on during the day. As we close early that day they take turns rotating to get something to eat as we are normally busy in the morning then it dies out. 
 This year Patrick has decided to bring the main course and the crew will bring the side dishes. I was asked by several of the employees if I would make one item in particular.
 I have made homemade macaroni and cheese many times over the years at the shop. I just whip it up in about an hour and they all want more every time. I have a new employee this year that is a vegetarian and for Thanksgiving all she wanted was macaroni and cheese. I taught her how to make the cheese sauce and told her how to make the rest of the dish. She said it turned out great and her family wants her to make it again.
 Macaroni and cheese is an English dish that found popularity in the U.S. in an 1824 cookbook called “The Virginia Housewife.” 
 The basic recipe called for macaroni, cheese and butter. Kraft introduced its product to the world in 1937 with the slogan “make a meal for four in nine minutes.” 
 It was an immediate success in the U.S. and Canada amidst the economic hardships of the Depression. 
 During the Second World War, rationing led to increased popularity for the product which could be obtained two boxes for one food rationing stamp. Boxed mixes consist of uncooked pasta and either a liquid cheese sauce (often labeled “deluxe”) or powdered ingredients to prepare it. The powdered cheese sauce is mixed with either milk or water, and margarine, butter, or olive oil and added to the cooked noodles.
 Is there any better comfort food than mac and cheese? So, try this on your holiday table this year.
Baked macaroni and cheese
Ingredients
16-oz. elbow macaroni, cooked (or other tubular pasta)
1 tbsp. extra virgin olive oil
6 tbsp. unsalted butter
1/3 cup all-purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese shredded
2 cups colby/jack cheese shredded
salt and pepper to taste
1½ cups panko crumbs
4 tbsp. butter melted
½ cup Parmesan cheese shredded
¼ tsp smoked paprika (or regular paprika)
Directions: 
 1. Preheat oven to 350 degres F. Lightly grease a large 3 quart or 4 quart baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
 2. Cook the pasta one-minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
 3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
 4. Melt butter in a deep saucepan, Dutch oven, or stock pot.
 5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
 6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
 7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick
 8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
 9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
 10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
 

Category:

Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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