Episode 11: Fall To Your Knees Mac and Cheese

Ingredients

35 minutes 

• 13×9 in. metal non stick preferred, sprayed with non stick  
• 3 1/2 cups of elbow macaroni 
• 10 oz. of Velveeta cheese, cut into 1 in. cubes 
• 10 oz. of white Vermont cheddar (I like Cracker Barrel), cut into 1 in. cubes 
• 15 oz. of freshly shredded Gruyere cheese 
• 1.5 cups of colby jack shredded cheese  
• 3 oz. of cream cheese from the block 
• 1 1/3 cups of heavy cream 
• 1 1/3 cups of half and half 
• 2/3 cup of sour cream 
• 1 egg 
• 1 tbsp. + 1 tsp. of  worcestershire sauce  
• 2 tbsp. of  flour 
• 1 tsp. of garlic powder 
• 1 tsp. of onion powder 
• 1 tsp. of dry mustard 
• 1/8 tsp. of cayenne pepper 
• 1/8 tsp. of ground nutmeg 
• 1 tsp. of sea salt or kosher salt 
• 1/2 tsp. of black pepper 
• 1 tsp. of dried parsley 
• Paprika for garnish 
• 1 tbsp. of fresh snipped chives for garnish

Recipe Directions 

1.  Preheat oven to 350℉  
2. In a big bowl whisk together ingredients 7-20 until well combined. Set aside. 
3. Cook pasta according to the box (adding a teaspoon of salt when water starts boiling), cook al dente.   
4. Drain pasta and transfer to the prepared pan and spread in an even layer. 
5. Place your Velveeta and white Vermont cheddar alternately and inch or so apart starting at the corner and working all the way around and then in rows.  
6. Push the cubes of cheese down a bit with your fingers.  
7. Sprinkle your Gruyere all over evenly.   
8. Give another whisk of the cream mixture bowl (to break up bottom sinkers)  
9. Slowly and carefully, starting at one corner, moving all around the pan and all in the center … pour the  liquid everywhere.  
10. With flat wet hands, push the liquid all down everywhere until you start to hear a “squish ” sound.  You can even push some holes down in a few rows with your fingers too.  
11. Dot the cream cheese in rows on top.
12. Then sprinkle the 1.5 cups of the shredded colby jack on top.  
13. Sprinkle with a little paprika.  
14. Place in the preheated 350℉ oven on the middle rack and  bake for about 35-40 minutes until light golden brown and bubbly. 
15. Garnish with the chives and get the fuck ready.  
16. Serve with roasted asparagus or a green salad. 

Roasted Asparagus  

Ingredients 

• Cookie sheet, foil 
• 1.5 pounds of fresh asparagus, trimmed of woody parts on ends 
• 1/2 tsp. of sea salt 
• 1/4 tsp. of black pepper 
• 1/8 tsp. of garlic powder 
• 1 tbsp. of olive oil 
• 1 tbsp. of melted butter 
• Juice squeeze of a lemon  
• 1/4 cup of grated parmesan cheese

Recipe Directions 

1. Preheat oven to 400℉. Upper third rack. 
2. Place foil on a cookie sheet 
3. In a big bowl, toss all ingredients except the parmesan cheese until well coated.  
4. Spread in the same direction & single layer the asparagus on the cookie sheet.  
5. Place in the preheated oven on the upper third rack.  
6. Roast/bake for about 8 minutes 
7. Remove sheet, sprinkle with parmesan cheese mostly across the middle of the asparagus then put back in the oven for about 2 more minutes or until the cheese is bubbly and very light golden. 

Serve and enjoy!!