Mac + Cheese. . . the cookbook and recipes!

I ran across this delightful cookbook at the library and became totally in love with it! There are all kinds of mac and cheese recipes. . . many I want to try and a few I'll pass on.  Until this book came along, my idea of mac and cheese was just that - mac and cheese.  Not so!  For this post, I'll start with their recipe for "mac sauce" - the beginning of most all the recipes in the book and I've found it really does make a difference in the outcome.  The recipe makes 3 cups.  Most of the recipes call for 2 cups.  Try serving the remaining cup for those wanting extra sauce.  Following the mac sauce recipe is my favorite from this jewel of a cookbook - the Shepherd's Mac. . . you're gonna love this one!

3 cups whole milk (using whole milk is important)

1/2 cup unsalted butter

1/2 cup all purpose flour

2 teaspoons kosher salt (or 1 teaspoon table salt)

Heat the milk in a pot over medium heat until it just starts to bubble, but not boiling, 3 to 4 minutes.  Remove from the heat.

Heat the butter over medium heat in a separate, heavy bottomed pot.  When the butter has just melted, all the flour and whisk constantly until the mixture turns lightly brown, about 3 minutes.  Remove from the heat.

Slowly pour the warm milk, about 1 cup at a time, into the butter/flour mixture, whisking constantly.  It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups.  This is normal.

Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly.  In the next 2 to 3 minutes the sauce should come together and become silky and thick.  Add the salt.

The Mac Sauce is ready to use immediately and does not need to cool.  Store it in the fridge for a day or two if you want to make it ahead of time.  It will get a lot thicker when in the fridge, so it may need a little milk to thin it out a bit when it comes time to melt in the cheese.

Now for the Shepherd's Mac recipe:

1/2 pound dried elbow pasta

3/4 pound ground beef

Kosher salt

1 cup chopped onion

1 cup chopped carrots

1 cup frozen peas, thawed and drained

2 cups Mac Sauce

2 cups grated aged, sharp English Cheddar

1/2 cup panko (Japanese bread crumbs)

Cook the pasta in salted boiling water until a little less than al dente.  Drain, rinse with cold water, and drain the pasta again.

Add the ground beef to a large saute pan and season with 1 tablespoon of kosher salt.  Cook of medium heat, breaking the meat into small pieces with a wooden spoon, until cooked through and no longer pink, about 10 minutes.  Using a slotted spoon, transfer the meat to a large bowl.

Add the onion and carrots to the saute pan and cook in the rendered fat from the ground beef stirring occasionally, over medium heat until softened, about 5 minutes.  Add the peas, and continue cooking for another 3 to 4 minutes.  Add the veggies to the bowl with the meat and stir to combine.

Preheat oven to 400.

Add the sauce and cheese to a large, heavy bottomed pot and cook over medium heat.  Stir until the cheese is barely melted, about 3 minutes.  Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.

Spread the ground beef/veggie mixture in a 14 inch casserole pan.  Spoon on the mac and cheese in an even layer, and finish with a layer of panko.  Bake until bubbly and the topping is golden brown, about 15 minutes.

Serve!

 

Sweet and Sour Chicken

2 teaspoons vegetable oil

8 bone-in chicken thighs, skinned

1/2 cup orange juice

1/3 cup pineapple juice

1/3 cup soy sauce

1/3 cup brown sugar

2 tablespoons minced fresh ginger

3 tablespoons cider vinegar

3 tablespoons ketchup

1/2 teaspoon dried, crushed red pepper

2 garlic cloves, mined

1 tablespoon cornstarch

Serve over cooked rice

Heat oil in a large skillet over medium heat.  Add chicken and cook 6 minutes or until browned on both sides, turning once.

Combine juices in a medium bowl.  Spoon 1 tablespoon juice mixture into a small bowl and set aside.

Stir soy sauce, brown sugar, ginger, vinegar, ketchup, dried pepper, and garlic into remaining juice mixture; pour over chicken.  Bring mixture to a boil.  Reduce heat, cover, and simmer 35 minutes, turning chicken after 20 minutes.

Whisk cornstarch into reserved 1 tablespoon juice mixture.  Uncover chicken and pour in cornstarch mixture.  Cook, stirring constantly 5 minutes or until sauce thickens.

Spoon cooked rice onto a serving platter, top with chicken and sauce.

Buttermilk Chocolate Cookies

These are just delicious!  It is important to turn the baking sheet halfway through the baking so that the cookies don't turn out hard and lose their "chewy" texture.

2 1/4 cups unbleached all purpose flour, sifted

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 stick unsalted butter, melted

3/4 cup unsweetened cocoa powder

2 cups sugar

3/4 cup buttermilk

1 1/2 teaspoons pure vanilla extract

2 cups semisweet chocolate chips

Preheat the oven to 350.

In a small bowl, whisk together the flour, baking soda, and salt.

In the bowl of a mixer fitted with the paddle attachment, beat together the melted butter, cocoa powder, and sugar on medium speed until well combined.  Gradually add the buttermilk and vanilla.  Add the flour mixture and beat until well blended.  Add the chocolate chips and beat just until combined.  Cover the bowl with plastic wrap and chill the dough for at least 30 minutes and up to 3 hours.

Portion out 2 rounded tablespoons of dough and, using your hands, form them into balls.  Place on two ungreased baking sheets 1 1/2 inches apart and slightly flatten them with your palm.  They will continue to spread while baking.

Bake for 8 minutes, turning the baking sheets halfway through, until the tops are puffy and slightly cracked.  Transfer to a wire cooling rack.  Store in an airtight jar or plastic bag for up to 3 days, or freeze in a plastic bag for up to 3 months.

Yield:  about 36 cookies.