You Are So Kind To Wait

Oh Thanksgiving... weeks ago, yet not far from my mind. I promised you links to the recipes that I used to make my Thanksgiving spectacular, so here they are!

Camembert Mashed Potatoes

Blackberry Mustard Glazed Ham

Oven Roasted Green Beans

Cinnamon Streusel Topped Pumpkin Pie

Maple Roasted Turkey With Sage, Smoked Bacon and Cornbread Stuffing


Hello, Lovers.

Hm. Seems I am missing a recipe - oh yes, the now famous macaroni and cheese recipe that I pulled out of a Food & Wine issue from like, 2004. Famous, you ask? How so? Well, my friend Red-Head-Jen has now made this recipe twice since I gave it to her. The second time was for a dinner we both attended, and all present raved about the fantastic taste of this sublime version of good ol' mac & cheese.

This recipe calls for aged cheddar and both me and Jen used the Irish Dubliner Aged Cheddar. Food & Wine makes a recommendation... just use your best judgement and remember "the older the cheese, the better the dish...".

Of course, Food & Wine did not have the recipe I needed on their website. So read through the below and remember... if you make this, they will come.

Macaroni & Cheese
Serves 4 to 6

1 lb. tube shaped pasta, such as rigatoni or penne rigate
Salt
2 tsp. butter
1 med. yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and crushed
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 cup dry white wine
2 tbsp. flour
3 1/2 cups milk
2 tbsp. dijon mustard
1 lb. (yes!) aged cheddar cheese, such as Shelburne Farms Two-Year Farmhouse Cheddar grated on large holes of box grater (about 4 1/2 cups)
Freshly ground black pepper
1-2 tbsp. coarse dry bread crumbs

1. Preheat oven to 400 degrees. Meanwhile, cook pasta in a large pot of boiling salted water over high heat for 5 - 7 minutes or until not quite cooked through. Drain, rinse under cold running water, and drain again.

2. Melt butter in a large saucepan over medium heat. Add onions, garlic, thyme, and rosemary and cook until onions are soft, 8 to 10 minutes. Add wine and cook for 2 to 3 minutes. Remove and discard garlic and herbs. Whisk in flour and cook, stirring, for 1 minute. Gradually whisk in milk, then mustard. Reduce heat to maintain a gentle simmer and cook sauce, stirring constantly, until thick and creamy, about 30 minutes (get a stool and have a seat). Remove pan from heat and stir in 3 cups of cheese, 1 handful at a time, stirring until completely melted after each addition. Season to taste with salt and pepper.

3. Add pasta to sauce and stir until well coated. Transfer macaroni and cheese to an 8 to 9 cup baking dish, scatter remaining cheese on top, then sprinkle with bread crumbs. Bake until crust is golden, about 25 minutes.


There's the cheese laden concoction, ready to bake!