panera's stove top mac and cheese

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
16 ounces pipette pasta
4 tablespoon unsalted butter
1/3 cup all-purpose flour
2 1/2 cups milk, heavy cream, or half-and-half
4 ounces white american cheese - chopped or torn into pieces
8 ounces extra sharp white cheddar - shredded
2 teaspoons – 1 tablespoon dijon mustard
1 teaspoon salt
1/4 teaspoon hot sauce

steps:

1.  in a large stockpot, cook pasta according to package directions.  drain well.

2.  while the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat.  when the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly.  gradually whisk in the milk until no lumps remain.  reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

3.  remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more.  stir in the mustard, salt, and hot sauce.   return the sauce pan to the heat and stir in the pasta.   be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce.   cook for 1-2 minutes over medium-low heat until heated through.   serve hot in bowls with spoons.

- smells like home

best homemade mac & cheese

prep time:  tbd
cook time:  20 - 25 minutes
servings:  8

ingredients:
4 cups dry macaroni
1 egg
1/4 cup + 2 tablespoons butter - separated
1/4 cup flour
2 1/2 cups whole milk
2 teaspoon dry mustard
1/2 pound gruyere cheese - freshly grated
1/2 pound white sharp cheddar cheese - freshly grated
salt
pepper
1 pound bacon
1 medium onion - thinly sliced
4 pieces of bread

steps:
1.  preheat oven to 350 degrees.  when oven is heated, place bacon on a baking sheet and bake for 20  minutes.  set aside and crumble when cool.

2.  cook macaroni according to package instructions.  meanwhile, in a saute pan, melt 2 tablespoons butter.  add sliced onions and cook for 10 minutes until golden, stirring occasionally.  set aside.

3.  lightly beat egg in a small sized dish.  add butter to a large pot of and melt over medium-low heat.  slowly whisk in flour and stir until no flour chunks remain (about 5 minutes).  pour milk into pot and whisk in mustard.  cook for 5 minute until sauce has thickened.  reduce heat to low.

4.  to temper the egg, slowly add 1/4 cup of the sauce to the egg while whisking continuously.  once combined, pour egg mixture into the sauce mixture and stir.

5.  add all but 1/2 cup of cheese to the sauce and stir until melted.  season with salt and pepper to taste.  combine sauce with pasta and caramelized onions.

6.  toast bread and coarsely chop with a food processor.  spread pasta in a buttered casserole dish.  top with reserved 1/2 cup cheese, bacon and breadcrumbs.  cook for 20 - 25 minutes.

- burnt carrots; recipe by the pioneer woman cooks

curried macaroni and cheese

prep time:  15 minutes
cook time:  30 minutes
servings:  8 - 10

ingredients:
1 pound elbow macaroni
1/2 cup unsalted butter
1 teaspoon canola oil
1/2 red onion - finely chopped
2 cloves garlic - minced
1 thai green chile - split lengthwise
1 tablespoon curry powder
6 tablespoons flour
5 cups milk
2 1/2 cups grated white cheddar
1 teaspoon salt
1/2 cup plain bread crumbs
1 bunch asparagus - trimmed

steps:
1.  heat oven to 350 degrees.  cook macaroni in salted water, drain and set aside.

2. in a large saucepan melt butter with the oil over medium heat.  add onion, garlic and chile; saute until soft, 2 minutes.  stir in curry powder and flour to create a paste.  pour in milk while whisking and bring to a simmer, stirring.

3.  remove saucepan from the heat and discard the chile.  add 2 cups cheese, stir until smooth.  add the cooked macaroni and slat.  transfer mixture to a 4-quart baking dish.  sprinkle top with 1/4 cup breadcrumbs and 1/4 cup cheese.  arrange the asparagus over macaroni.  sprinkle asparagus with the remaining breadcrumbs and cheese and bake for 35 - 40 minutes or until the top is golden.

- ladies home journal, march 2011

potato chowder with cheddar cheese

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
4 ounce slab bacon - rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
1 large onion - cut into 3/4-inch dice
3 fresh sage leaves - finely chopped
1 teaspoon coleman's dry english mustard
1 1/2 pounds yukon gold potato - peeled and cut into 3/4-inch dice
3 cups chicken stock
1 1/2 cups heavy cream
pepper
salt
1 1/2 cups vermont or other sharp white cheddar cheese - grated
tobasco sauce (optional)

steps:
1.  heat a 3 - 4 quart heavy pot over low heat and add the diced bacon.  once it has rendered a few tablespoons of fate, increase the heat to medium and cook until the bacon is crisp and golden brown.  pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

2.  add the butter, onion, and sage and saute, stirring occasionally with a wooden spoon, for 6 - 8 minutes, until the onion is tender but not browned.  stir in the dry mustard and cook for 1 minute more.

3.  add the potatoes and stock.  turn up the heat, cover, bring to a boil, and cook vigorously for about 12 minutes, or until the potatoes are tender on the outside but still firm in the center.  with your spoon, smash a few potatoes against the side of the pot and cook for 2 more minutes to release their starch.

4.  remove the chowder from the heat and stir in the cream.  season with pepper to taste, then under season with a little bit of salt, as the cheese will add more salt when it is added later.  if you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has completely chilled.  otherwise, let it sit at room temperature for up an hour, allowing the flavors to meld.

5.  reheat the chowder slowly over low heat until it is hot but has not reached a simmer.  gradually stir in the cheddar cheese and continue to stir constantly until all the cheese has melted into the velvety broth.  taste the chowder and season with the optional hot sauce or more salt if needed.  let it come to a simmer, then immediately remove it from the heat.  serve.

- unknown