LINGUINE WITH PROSCIUTTO AND MINT

On my last visit to Italy I ate one of the most delicious Pasta dishes of my life.  That is saying a lot having been to Italy many times over the years and eating my way across the country and back.  It was one that I had to recreate a recipe for when I came home because I could not get that Amazing flavor combination of Linguine in a Cream Sauce of Spring Peas, Mushrooms, Prosciutto and Mint out of my mind.  The Mint was, at first, something that I thought would not be good in a savory dish, but it works.  The Mint gives a great fresh bright taste to the Cream Sauce and rounds out the flavors of the Prosciutto, Mushrooms and Peas well.  This is a quick cooking dish that requires all of your prep work to be done ahead of time.   Being able to eat the best dishes from Italy is easy when you are Cooking The Amazing. 


Antica Trattoria Tritone in Rome.  An amazing restaurant where we ate this delicious Pasta.




The real dish from Italy that insptired this recipe.  This one uses Tagliatelli Pasta.





Here is the recipe.




1 lb.  Fresh Linguine
2 T  Butter
2 T  Extra Virgin Olive Oil
4 T  Finely Diced Onion
1 c  Fresh Mushrooms Sliced
1  Clove of Garlic, Peeled
1/2 t  Fresh Ground Black Pepper
1 c  Heavy Cream
4 oz.  Prosciutto, Sliced In Strips
1 c  Parmesan Cheese, Grated Fine
1 c  Fresh Peas (or Frozen Thawed)
1/2 c  Reserved Pasta Water
40  Mint Leaves, Chopped Fine
Fine Grain Sea Salt To taste
Parmesan Cheese To Finish



1.  Plan ahead and prepare all of the chopping, dicing, slicing etc. and set aside.  This dish cooks fast and everything needs to be ready to go.  Finely dice 4 T of Onion (approximately 1/2 of a medium onion).  Slice fresh Mushrooms thin to equal 1 c.  Peel one clove of Garlic and make a slice with a knife in the end.  Later you will be pulling the Garlic out so keep it whole to find it easily.  Slice the Prosciutto into 2 inch strips.  It will get sticky and ball up as you slice it, don't worry.  Grate 1 c of Parmesan Cheese finely.  Parmigiano Reggiano is the best choice for the cheese but it is expensive and worth it for the flavor it provides.  (Whole Foods Market sells it by the chunk.)  Measure out 1 c of Fresh Peas (or Thawed frozen Peas works well, too).  Chop finely 45 Fresh Mint leaves (see below).    Put a large pot of Salted Water on high heat on the stove to boil for the Pasta.

Stack 10 of the Mint Leaves in a pile. 

Fold the stacked leaves over in half and cut crosswise into thin ribbons.

Cut the ribbons into smaller pieces.  Repeat with the remaining Mint leaves.

 2.  In a large pan over medium heat add the Extra Virgin Olive Oil and Butter.  Once the Butter has melted add the finely diced Onions and Mushrooms, the whole Garlic clove and the fresh ground Black Pepper.   Saute for 4-5 minutes until the Onions and Mushrooms are softened with just a little brown color beginning to emerge. 

3.  Your Pasta water should be well Salted and boiling now.  Add your Linguine and cook until almost soft and cooked (al dente).  Later you will use 1/2 c of the Pasta Water after the Pasta is done in the Sauce so do not pour it all down the drain.  Cook the Pasta while you finish the Sauce.

4.  Add 1 c of Heavy Cream to the sauteed Onions and Mushrooms and stir in well.  Simmer for 2 minutes stirring constantly.  Remove the Garlic Clove and discard after simmering.

5.  Add the Prosciutto and Peas and stir in well and turn off the heat. 

6.  With the heat remaining off, add the Parmesan Cheese and stir in well then add 1/2 c of Pasta Water direct from the pot of boiling Pasta.  This is a very Italian cooking technique that binds the Sauce using the starches from the Pasta.  Stir until the Parmesan Cheese incorporates into the Sauce.

7.  Keep the heat off.  To the Sauce add all of the cooked Pasta immediately at once.  Do not strain it, just pull it out directly from the boiling pot and toss it in the Sauce, dripping wet and all.  Quickly stir in well and then add the chopped Mint and stir well.  Taste the Sauce and add Sea Salt if needed.   Serve immediately and sprinkle with Parmesan Cheese on top.

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LASAGNA

Lasagna is an Italian classic that is a favorite of almost everyone.  If you need to feed a crowd or create a dinner that is versatile and limited only by your cooking imagination then Lasagna is what you are looking for.  You can add cooked Spinach or double the Mushrooms and leave out the Sausage for a Veggie version.  I have had a lot of not so good Lasagnas at many Italian restaurants that were too dry, dense and tasteless.  We've all had bad home cooked Lasagna made with slimy Noodles, horrible jarred Sauce and the absolute worst thing to add to Lasagna... Cottage Cheese.   I know, I know!  Cottage Cheese in Lasagna is common in America but it is not the best choice when flavor and texture are concerned.   There, I said it.  The use of Cottage Cheese has caused cultural outcries from many Italians who cringe at the very thought of using it!   This recipe allows for your own tastes and additions... even for Cottage Cheese, if you must.  If you like it and it tastes good to you, then use it.  It is your Lasagna and should reflect your cooking taste, not mine.  But don't worry, I won't tell Momma Mia Mancini you put it in because you are Cooking The Amazing.




Here is the recipe.


1 recipe  Tomato Sauce (or about 8 cups prepared)
24 oz.  Fresh Lasagna Pasta ( or 1 1/2 Boxes dried)
4 T  Butter
1 lb  Mild Italian Sausage
1  medium Onion, diced fine
2  Cloves Garlic, minced fine
3 T  Butter
8 0z  White Button Mushrooms, sliced
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper
12 oz  Ricotta Cheese
1/2 c  Fine Grated Parmesan Cheese
2 t  Dried Oregano
12  Fresh Basil Leaves
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper
12 oz  Provolone Cheese, Sliced Thin
16 oz   Fresh Mozzarella Cheese
1/2 t  Fine Grain Sea Salt
1/2 t  Fresh Ground Black Pepper


1.  Get all of the ingredients needed prepared ahead to make assembly of the Lasagna to go well in the long run.  Grate your Cheeses, prepare the Tomato Sauce boil the Pasta if you are using dry.  Store the cooked Pasta in a salted ice water bath but remember to rinse before using.  This will save time.  Use a 13 X 9 baking dish or a deep large disposable foil pan.  Preheat your oven to 350 degrees.

2.  Prepare the Tomato Sauce.  If you are going to take the trouble to make a homemade Lasagna then use a real homemade Tomato Sauce.   It is so easy and worth the little effort for the best tasting Lasagna.  This can be done the day before.  Heat it up to use it in this recipe.  If you must use jarred Sauce use a very good one.  Click HERE for my Tomato Sauce recipe.

3.  Boil the Lasagna Pasta.  I use fresh Pasta but dried Pasta is just fine.  Use 1 1/2 boxes of the 16 oz box size.  Add plenty of Salt to the boiling water and cook the Pasta as directed on the box for dried Pasta until just cooked, about 8-10 minutes.  If using fresh Pasta, boil in Salted water for 4 minutes until just almost cooked through.  Fresh usually require no cooking but I have found it to be gummy sometimes if I don't partially cook it ahead.  You can prepare your Pasta while the Sauce is simmering.  Place cooked Pasta in an Salted Ice bath to keep your Pasta from drying out or getting soggy.  When ready for use, drain, rinse and blot dry.   Fresh Pasta is available at most markets or Italian Delis.

4.  To make a Salted Ice bath simply add 2-3 c Ice to a large bowl of water then sprinkle in 3 t of Sea Salt and stir until the Salt is dissolved then add the cooked Pasta.

 5.  In a medium pan, add the 4 T of Butter and melt over medium heat.  The Butter will give it a great taste.  Add the Sausage and brown the Sausage over medium heat until cooked through, about 7-9 minutes.  Remove the Sausage and set aside and reserve the sausage fat in the pan.  Add a little Olive Oil, if needed, if not enough fat to saute the Onions in.  Add the diced Onion and cook until translucent, about 5-7 minutes then add the Garlic and saute 30 seconds more.    The Onions and Garlic pick up the flavor left by the Sausage on the pan.  Add the cooked Onions and Garlic to the Tomato Sauce.

6.  In the same pan over medium heat, saute the sliced Mushrooms in 3 T of Butter until browned, about 7-9 minutes.  Season with Sea Salt and Pepper as they cook.  Set aside.  You want the Mushrooms crispy on the edges and caramelized for best taste in this Lasagna.  You can use White Button or Crimini Mushrooms in this recipe or mix of both.

7.  Place the Ricotta Cheese in a medium bowl and add  1/2 c of Parmesan Cheese, 2 t dried Oregano and 12 leaves of fresh Basil that has been cut into chiffonade (rolled like a cigar tight then cut in strips).  Mix all well.

8.  Slice the Fresh Mozzarella into thick 1/2 inch slices and set aside. 

9.  Now it is time to assemble.  First ladle 2 cups of the Tomato Sauce into the bottom of the baking dish then put a layer of Lasagna Noodles on top.

10.  Over the Lasagna Noodles spread all of the Ricotta Cheese mixture evenly to the edges.  Then layer on all of the Provolone Cheese.

11.  Layer on another layer of Lasagna Noodles over the Cheese.  Then add all of the cooked Sausage.

12.  Add all of the Mushrooms over the Sausage and about 2-3 cups of the Tomato Sauce on top of the Mushrooms.  Add more Tomato Sauce if needed to be sure the Sausage and Mushrooms are well coated in Sauce.

13.  Add another Layer of Lasagna Noodles over the Mushrooms and Sausage.  Using your hands gently compress down on the Noodles so that any air pockets will fill in below for even cooking.  Then add 2 -3 cups of Tomato Sauce and then the sliced fresh Mozzarella Cheese.   Sprinkle with Sea Salt and fresh ground Black Pepper.

14.  Cover with foil loosely so that the Mozzarella doesn't stick to the foil and place on a cookie sheet for ease of transfer to the oven and out.  Safety first!  Then bake at 350 degrees for 1 hour or longer if needed until the Sauce is bubbling around the edges and the Cheese is melted.  All ovens vary in cooking times so yours may require 10 minutes more or so.  Remove the foil and broil on high for 1-2 minutes so that the Mozzarella browns in spots and bubbles.  Watch very closely so that it doesn't burn under the broiler. Remove from the oven and let the Lasagna then sit for 10 minutes before serving.  Garnish at the last minute with fresh Basil.

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MOZZARELLA PESTO SALAD

Anything with fresh Mozzarella Cheese and Pesto in the same recipe has to be amazing.  There is just no way around it.  The key to making this Salad the best possible is to use fresh creamy Mozzarella, bright succulent Tomatoes and the best homemade Pesto.  Serve this Salad along side Lemon Grilled Chicken or on top of crisp garden Greens drizzled with Olive Oil and a dash of sharp White Wine Vinegar.  The best Mozzarella is the fresh stuff found at a good Italian Deli or a market that has a cheese monger.  For this recipe use the "Ciliegine" (cherry sized) Mozzarella stored in a brine for freshness.  Whole Foods is a national market that carries fresh Mozzarella.   This simple recipe is packed full of complimentary flavors and textures the make Cooking The Amazing worth every bite!

Here is the recipe.

1 c  Pesto, fresh prepared

1 lb.  Fresh Mozzarella Cheese, ciliegine size

2 c  Cherry Tomatoes, halved

1/4 c  Red Onion, diced medium

1/2 t  Sea Salt, fine grain

1 t  Black Pepper, fresh ground

3 oz.  Pine Nuts, toasted (OPTIONAL)

2 c  Cooked Pasta (OPTIONAL SEE BELOW)

1.  For my Pesto recipe click here.   Use 1 c of freshly prepared Pesto for this recipe.

2.  Drain the balls of Mozzarella from the brine and place in a large bowl.  Do not wash or dry them off but drain as much of the brine off as possible.

3.  Cut the Cherry Tomatoes in half and fold them gently into the bowl of Mozzarella.

4.  Dice the Red Onion medium dice and add to the bowl with the Sea Salt and Black Pepper. 

5.  Add the prepared Pesto and fold all ingredients well.  Taste and adjust the Salt and Pepper as needed.  Serve immediately at room temperature or chill in the refrigerator and serve cold.

6.  Sprinkle the top, just before serving, with toasted Pine Nuts as an option.   Click here to see how to toast Pine Nuts in the Pesto recipe.  Or fold in 2 cups of cooked Pasta such as Rotini for an amazing Pasta Salad.  If you are adding Pasta be sure to add 3/4 c more of fresh Pesto.

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ROAST TURKEY CASSEROLE

ROAST  TURKEY  CASSEROLE

It's the day after Thanksgiving or that big Christmas dinner and you have a lot of Roast Turkey left over that is just too good to put between two pieces of White Bread and eat as a Sandwich.  You can preserve that succulent Roast Turkey experience by combining sauteed Vegetables and a simple White Sauce with Parmesan Cheese to make an amazing Casserole.  You may have extra Vegetables that you did not use and Bread that is begging to be put to good use.  This recipe will recycle them all into a delicious creamy Casserole.  Thanksgiving may be over but when you are Cooking The Amazing you'll be thankful for leftovers.





Here is the recipe.




3 c  Cooked Egg Noodles
3 c  Cooked Roast Turkey, 1 inch cubed
6 T  Butter
1 T  Olive Oil
1 c  White Mushrooms, sliced
1 1/2 c  Yellow Onion, medium diced
1 1/2 c  Celery, sliced thin
3/4 c  Carrots, medium diced
2  Cloves of Garlic, finely minced
1 t   Sea Salt, fine grain
1 t  Black Ground Pepper
1 t  Dried Thyme
1 t  Poultry Seasoning
1 t  Old Bay Seasoning
1/4 c  All Purpose Flour
4 c  Whole Milk
1 T  Chicken Base
1 1/2 c  Parmesan Cheese, shredded
2 c  Sour Dough Bread, 1 inch cubed
1/2 c  Grated Parmesan Cheese




1.  Preheat oven to 350 degrees.  Place a large Dutch oven or deep casserole on a large cookie sheet for easy transfer to and from the oven. 

2.  Cook large sized Egg Noodles until just soft and drain well and reserve 3 cups.  Place the cooked Egg Noodles in the bottom of the Dutch oven.

3.  Pull large chunks of cooked Roast Turkey, both white and dark Meat from the bird and dice into large 1 inch pieces.  Place the diced Turkey in the baking dish with the Egg Noodles.

3.  In a large pan over medium heat saute the sliced Mushrooms in 6T Butter and 1 T Olive Oil until browned and crispy on edges.  This takes about about 8 minutes.  Remove the Mushrooms from the pan and add them to the baking dish with the other cooked ingredients.

4.  In the same pan over medium heat saute the Onions, Celery and Carrots, adding more Olive Oil if needed to the pan, until the Onions are cooked and the Carrots and Celery are soft.  Then add the minced Garlic and saute 1 minute.

5.  Add the Sea Salt, Black pepper, Thyme, Poultry Seasoning and Old Bay and stir in the sauteed vegetables well.  Then add the 1/4 c of AP Flour and mix in well.  The Pan will look dry, the Vegetables will look cakey and the bottom of the pan will get a dry coating.  Cook the Flour, stirring constantly, for 2 minutes.

5.  Add the Milk and 1 T of Chicken Base (see note) and turn up the heat to medium high stirring constantly and bring to a boil.  Boil for 2 minutes continuing to stir rapidly and being sure to scrape the bottom of the pan well.  The sauce will thicken quickly.

 6.  After 2 minutes of boiling remove from the heat and add the 1 1/2 c shredded Parmesan Cheese.  Stir in well allowing to melt.

 7.  Taste for seasoning now.  Add more Salt or Pepper as needed and stir in well.  Add this sauce to the baking dish and fold gently into the other cooked ingredients until well combined.  Then top with 2 c Sour Dough Bread cubes (or Italian or French style Bread) then sprinkle 1/2 c of grated Parmesan Cheese over top and bake for 45 mins at 350 degrees in center of your oven uncovered.

8.  Allow to sit for 10 minutes once cooked before serving so the sauce can come together and it cools down.  It is like lava when just out of the oven.

TIP:  Chicken Base is a concentrated Chicken Stock used in restaurants to boost flavor of food.  It is used similarly to how you would use a Bouillon cube but is made from Meat and is natural.  I use Organic Better Than Bouillon brand.  Find it at the market near the Bouillon Cubes. 

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PESTO

                      
                    PESTO

Summer is really Pesto time because that is when the Basil can be picked fresh in your backyard with that unmistakable summer garden taste. But you can make Pesto all year long using fresh Basil from the market.  Pesto is one of those simple recipes that the food processor does most of the work but because of the few ingredients they must be of high quality.  Use Parmigiano-Reggiano cheese for the most amazing flavored Pesto.  It is expensive but you only need a cup finely grated and it will elevate the flavor intensely.   Simply stated, you get out what you put in, as in most recipes.  Pesto can also be frozen in an air tight container with a drizzle of Olive Oil on top to protect the flavor and that vibrant green color. Use your delicious Pesto in cold Salads with fresh Mozzarella and Tomato and over hot Pastas.  It can be a used as a sauce for Fish, Shrimp, grilled Chicken or Steaks.  Spread it on toasted rustic Bread and serve with a fresh Green Salad.  There are many way to serve and enjoy fresh Pesto all of which will have you Cooking The Amazing.





Here is the recipe.



3 c  Fresh Basil, loosely packed (about 3 oz.)
3 oz  Pine Nuts, toasted
1 c  Parmesan Cheese, grated fine
2-3  Garlic Cloves, finely chopped
1/3 c  Extra Virgin Olive Oil
3/4 t  Sea Salt, fine grain
3/4 t  Black Pepper, fresh ground course
1 T  Lemon Juice, fresh squeezed


1.  Toast the Pine Nuts in a dry pan (no oil or butter) over medium heat until they turn lightly browned and you start to smell them cooking.  Watch them close, they burn very fast!  Keep them moving in the pan so they do not burn. Toasting brings out incredible flavor.  Taste one before toasting and after to see the amazing taste difference.  This takes about 5 mins.

Pine Nuts are pale and a little dull before toasting them.

After toasting they develop a rich nutty flavor that really improves the Pesto.

2.  Place the toasted Pine Nuts in the food processor.  As you prepare your other ingredients place them in the food processor fitted with a steel blade. Grate the Parmesan Cheese finely.  Finely chop the Garlic.  If you like more Garlic flavor use 3 cloves.  The food processor often can not chop Garlic fine and leaves large chunks so prechopping helps prevent this.  Add the Olive Oil and then squeeze the juice from a fresh Lemon and add 1 T of the juice.  Add the Sea Salt and Pepper.  On top place the fresh Basil with stems removed.

3.  Pulse in the food processor several times to get it going.  Scrape down the sides of the bowl often and then process until all the ingredients are well processed.  About 45 secs.  Taste the Pesto and adjust seasonings or add more Garlic or Lemon Juice if you prefer then reprocess a few seconds to remix.  Do not over process.

4.  Use immediately or refrigerate or freeze right away.  To store place in an air tight container and drizzle a thin layer of Olive Oil over the top to protect flavor and color.  Never cook Pesto over heat.  Always add it to something else that is hot to warm it through like Pasta and fold it in mixing well.

TIPS:  Serve your fresh Pesto over hot Pasta with grilled Shrimp and shaved Parmesan Cheese over top or serve cold in a Mozzarella Tomato Salad.   Toast slices of bread in the oven then spread a layer of Pesto then add fresh diced Tomatoes and shaved Parmesan Cheese as an appetizer or for lunch with Green Salad. 

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TOMATO SAUCE

         

                TOMATO  SAUCE

If you have a sweet Italian Grandma that has an old family recipe for Tomato Sauce then skip this recipe and make one of my Cake recipes instead.  Grandma Nonna wouldn't be happy if you messed with family tradition.  If you are like the rest of us that think of Ragu as your Italian Granny then this recipe is for you.  Tomato Sauce is a basic that is very easy to make and one that can be adapted to your specific tastes.  If you love garlic, add more.  Don't like garlic, leave it out.  Love lots of Mushrooms, add as much as you like.  It's your Tomato Sauce and when you make it your own, you are Cooking The Amazing.

Here is the recipe.

3 T  Olive Oil

4 T  Butter

1 Medium Yellow Onion, diced fine

6 Large Cloves of Garlic, finely minced

3 T  Dried Oregano

1 t   Dried Thyme

1/2 t  Fennel Seeds

2  cans of crushed Tomatoes, 28 oz. each

2 1/2 t   Sea Salt

2 t   Fresh Ground Black Pepper

1 1/2 c   Grated Parmesan Cheese

15  Fresh Basil Leaves

Optional: 1 t  Hot Pepper Flakes, 1 c  Sauteed Mushrooms, 3 T Capers, 1/2 c Kalamata Olives, chopped,  1 c chopped  Sauteed Red Bell Pepper,

 Meat Balls, or Cooked Ground Chuck or Italian Sausage.

1.  In a large pot place the Olive Oil and Butter over medium heat.  Once hot, add the chopped onions and saute for 6-8 minutes until the Onions are soft and translucent then add the garlic and all the dried herbs and Fennel Seeds.   Saute for 2 minutes.

2.  The best canned Tomatoes are San Marzano Italian Tomatoes.  They taste amazing but they cost a lot and are hard to find.  (Whole Foods stocks them.) I use them often but I also use a good quality imported Italian canned Tomato that I can get at most markets and the taste is very good.   Use crushed canned Tomatoes or whole ones that you crush yourself in the pan.  Crushed is just a lot easier.  Add the 2 cans of Crushed Tomatoes and stir well.  Watch for splattering!

3.  Add the Salt and Pepper and bring to a simmer.  Cover the pot part way to prevent sauce from flying all over your kitchen.

4.  Simmer for 40 mins on low heat then add the Parmesan Cheese and stir in well then simmer for 10 mins more.

5.  Add any Options at this stage during the 10 minute simmer above. 

6.  Add the fresh Basil just before serving.  Tear the Basil into pieces so it will not bruise.  Taste for seasoning and correct Salt and Pepper if needed at this stage then serve.

7.  If you are adding  Meat Balls, Italian Sausage or Ground Chuck, allow it to simmer in the sauce partially covered for 2 hours before adding the basil at the last minute before serving.

TIP: Allow the Meat Balls to simmer undisturbed to prevent breaking them up.  This long simmer will make them very tender and flavorful.  Click  HERE  for the recipe.

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MACARONI AND CHEESE

Delicious Macaroni baked in a smooth and creamy Cheese sauce with a crisp Buttery topping.  Macaroni and Cheese is another "can't live without" classic American comfort food that is easy to make.  Making it the best is simple by using the best ingredients like good quality real Cheese and real Butter.  You can't get that from a box.  I use fresh Sour Dough Bread as part of the Buttery topping to make it taste even better.  When you bring a hot bubbling dish of Macaroni and Cheese to the table and your family and friends taste how incredible it is, they will know you are Cooking The Amazing.

Here is the recipe.

2 T  Butter, to grease baking pan

8 oz  (2 c dry) Dry Macaroni (or other pasta like penne, rotini, farfalle)

1 t  Sea Salt, to season water for Pasta

1/2  Stick  Butter, unsalted

1 Garlic clove, finely minced

3 T  Shallot, finely minced (may substitute Onion)

1/4 c  All Purpose Flour
1 c  Milk, whole
1 c  Heavy Cream
1/8  t   Nutmeg, ground
1 t  Sea Salt, fine grain
1 t  Pepper, black fresh ground
2 t  Thyme, dried or fresh
1 t  Dry Mustard Powder (mild)
2 c  Sharp Cheddar Cheese, grated (Preferably White Cheddar)(about 8 oz.)
1 c  Gruyere Cheese, grated (about 4 oz.)
1/2 c  Milk, whole
1 1/2 c  Sharp Cheddar, grated (about 6 oz.)
2 T  Parmesan Cheese, grated
1  1/2 c  Fresh Bread Crumbs (Sour Dough is best) or Panko Bread Crumbs
2 T  Butter, melted

 Options:  You can add one or more of the following to the Cheese sauce:  Sautéed Mushrooms, Cooked Lobster, Diced Jalapeno Peppers, Diced Tomatoes, Cooked Sausage, Roasted Chicken, Ham Chunks or whatever you like to make it your own.


1.  Preheat oven to 375 degrees.  Butter a very large baking dish or deep casserole dish or foil pan.  Use a cookie sheet under your baking dish to make transfer easier and safer and to catch any dripping while it cooks.  Prepare all the ingredients above for the recipe.


2.  Bring a large pot of water to boil on the stove then add 1 t Salt to water then add the Pasta and boil until just cooked.  Test it at 6-7 mins for doneness.  Do not over cook.


3.  While Pasta boils, in a large pot melt 1/2 stick of Butter on medium heat.  Then saute the minced Garlic and Shallot (or onion) for 1 minute.


4.  Add the Flour to the melted Butter and whisk well for 2 minutes.  Keep the Garlic and Shallot moving so they do not burn and scrape the bottom of the pot well  as you whisk to prevent scorching.


5.  Turn the heat up to medium high on the flour butter mixture and add 1 cup  Milk and 1 c Heavy Cream whisking rapidly until it begins to boil.  While constantly whisking, allow to boil 1 minute making sure to scrape the bottom of the pot to keep from scorching. 


6.  After 1 minute of boiling reduce heat to medium low and add the Nutmeg,  Salt, Pepper, Thyme, Mustard Powder and continue to whisk for 2 minutes then remove from heat.  Add the 2 c mild Cheddar and 1 c  Gruyere grated Cheeses to the pot and stir in well until cheese is melted and well incorporated, about 3 minutes off heat.  Taste for need for Salt and Pepper and add as needed.  Now add the remaining 1/2 c of Milk by whisking until well mixed.
*Nutmeg is a classic white sauce ingredient that will add just a background taste that enhances the sauce.


7.  Drain the Pasta very well and combine with the Cheese sauce and mix well then transfer to the baking dish.  Cover with 1 1/2 c  Sharp Cheddar Cheese. 


8.  Melt 2 T Butter and combine with Grated Parmesan Cheese and Fresh Bread Crumbs (Sour Dough is best but any good Bread will work) or Panko Bread Crumbs fluffing with a fork.  To make fresh bread crumbs place 5-6 slices of Fresh Bread without crusts into a food processor and pulse until fine.  Panko Bread Crumbs are found in most grocery stores near the regular dried bread crumbs or in the Asian food section usually in a bag.  Sprinkle over the Macaroni and Cheese evenly and place in a 375 degree oven for 25 minutes.


9.  To make the top bubbly and brown, place under the Broiler on High for 1-2 minutes watching VERY closely because it can burn quickly.  Remove just as it browns evenly on top.


10.  Allow rest uncovered to set up for 5 minutes before serving. 

TIP:   Pan fry 6 strips of bacon until crisp then drain fat and crumble onto the top of the baking macaroni and cheese the last 10 minutes of cooking.

TIP:  Use finely crushed crackers (Such as Ritz) in place of the bread for the topping as an option.

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