Look see I still do some things on time.Since I have been in the throws from the visit of my monthly friend I have been craving nothing but Mac and Cheese. I think I have had it 3 times in the last five days and that ranges from the Boxed variety to my delish homemade. I also love to take loved recipes and make them new and fresh, so here are some of my favorites from my favorite chefs.Baked Macaroni and CheeseRecipe courtesy Alton BrownPrep Time:20 minInactive Prep Time:--Cook Time:45 minLevel:EasyServes:6 to 8 servingsIngredients1/2 pound elbow macaroni3 tablespoons butter3 tablespoons flour1 tablespoon powdered mustard3 cups milk1/2 cup yellow onion, finely diced1 bay leaf1/2 teaspoon paprika1 large egg12 ounces sharp cheddar, shredded1 teaspoon kosher saltFresh black pepperTopping:3 tablespoons butter1 cup panko bread crumbsDirectionsPreheat oven to 350 degrees F.In a large pot of boiling, salted water cook the pasta to al dente.While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.The Mustard and the paprika give it a great little kick.Grown Up Mac and Cheese2007, Ina Garten, All Rights ReservedPrep Time:10 minInactive Prep Time:--Cook Time:1 hr 0 minLevel:EasyServes:2 servingsIngredients4 ounces thick-sliced baconVegetable oilKosher salt2 cups elbow macaroni or cavatappi1 1/2 cups milk2 tablespoons unsalted butter2 tablespoons all-purpose flour4 ounces Gruyere cheese, grated3 ounces extra-sharp Cheddar, grated2 ounces blue cheese, such as Roquefort, crumbled1/4 teaspoon freshly ground black pepperPinch nutmeg2 slices white sandwich bread, crusts removed2 tablespoons freshly chopped basil leavesDirectionsPreheat the oven to 400 degrees F.Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.This version is heaven especially with the Gruyere and BACON! I love Ina's recipes.Pesto Mac and Goat CheeseRecipe courtesy Aida MollenkampPrep Time:10 minInactive Prep Time:--Cook Time:15 minLevel:EasyServes:6 servingsIngredients2 tablespoons unsalted butter, plus extra for baking dish1 clove garlic, minced2 tablespoons finely chopped basil leaves3/4 cup panko bread crumbs1 3/4 cups Parmesan1 pound mini pasta shells2 cups half-and-half16 ounces goat cheese1/2 cup pesto sauce, store-bought or home-made1 1/2 teaspoons kosher salt1 teaspoon freshly ground black pepperDirectionsButter a 2 quart baking dish. Preheat the broiler and arrange a rack on top.Melt the remaining 2 tablespoons of butter in a small pan over low heat. In a large bowl add the garlic, basil, panko, and 1/4 cup of the Parmesan. Add the melted butter and toss to combine. Reserve.Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Meanwhile, put the half-and-half in a small pot and bring to a simmer over low heat.Simmer until reduced and slightly thickened, about 5 to 7 minutes.Reserve 1/4 cup of the pasta cooking water and drain the pasta. Put the pot over low heat and add the half-and-half mixture. When it simmers, add the goat cheese and whisk until smooth. Add in the remaining Parmesan and whisk until melted.Add the pasta and stir to coat. Stir in the pesto, reserved cooking water, salt, and pepper. Season with additional salt and freshly ground black pepper, if needed.Pour the pasta mixture into the buttered baking dish and top with the panko mixture. Put under the broiler until the mixture bubbles and the top is browned, about 1 to 2 minutes. Remove from the broiler and let cool for 5 minutes before serving.I love goat cheese, the sharpness of it is just so yummy.So go and splurge a little today on some comfort food.Happy Eating!!!
read more: Recipe Tuesday