Thursday, November 25, 2010

Our first Thanksgiving in the 'new' house

Our MENU 2010
a 16lb oven-roasted TURKEY (first one)
jellied cranberries
green beans
gourmet mac and cheese (recipe below)
mashed potatoes and gravy
baked sweet potatoes and marshmallows
homemade stuffing casserole
yeast rolls and Irish butter
Joybeth's pumpkin bread
pumpkin pie and whipped cream

My daughter, Jb was looking through the November Food Network Magazine and she came across "Bobby Flay's Macaroni & Cheese Carbonara." We decided to make the recipe for Thanksgiving 2010 and I wanted to share the recipe with you!

Unsalted Butter, for the baking dish
1 tablespoon olive oil
1 1-inch thick slice pancettam cut into small dice (or fatty part of bacon)
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
5 cups whole milk, hot
4 large egg yolks, lightly whisked
2 teaspoons thyme leaves
1/2 teaspoon cayenne pepper
2 cups grated asiago cheese, plus more for top
1 1/2 cups grated Irish white cheddar cheese, plus more for top
1 1/2 cups grated American Cheddar cheese, plus more for top
1 cup aged fontina cheese, plus more for top
1/2 cup freshly grated parmesan cheese, plus more for top
Kosher salt & ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsley chopped fresh flat-leaf parsley leaves.

1. Preheat the oven to 375. Butter the bottowm and sides of a 10-by-10-by-2-inch baking dish and set aside.
2. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
3. Add the garlic to the fat in the pan & cook until lightly golden brown, 1 minute. Whisk in the flower & cook for 1-2 minutes. Whisk in the hot milk, raise the heat to high & cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated & let cook for 1 to 2 minutes. Remove from the heat & whisk in the thyme, cayenne & all the different cheeses until completely melted. Season with salt & pepper. If the mixture appears to thick, add additional warm milk, 1/4 cup at a time.
4. Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley. Stir until combined. Transfer to the prepared baking dish.
5. Combine an addition 1/4 cup each asiago, cheddars, fontina, & parmesan in a bowl & sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12-15 minutes. Let rest for 10 minutes before serving.

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