MACARONI AND FOUR CHEESE WITH BACON

• 1 box (1 lb) cavatappi
• 6 slices of bacon, diced
• 2 tablespoon unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups 2% milk
• ¼ cup of onion, diced fine
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded fontina cheese
• 1 cup of Parmesan-reggiano
• 1 cup panko bread crumbs

Heat oven to 350 degrees. Coat a broiler safe baking dish with a nonstick cooking spray. Bring a large pot of lightly salted water to boil.

Cook Cavatappi for 7 minutes in boiling water, then drain.  Make sure Cavatappi is very al dente because it will continue to cook in the oven. Meanwhile, In a medium size sauce pan coon bacon over medium heat until crispy, 6 minutes. Transfer to a paper towel. Carefully pour off drippings but save 4tablespoons to the pan. Add butter

Add onion and sauté till translucent, 3 minutes. Whisk in flour until smooth. In a thin stream, whisk in milk. Add salt and pepper to taste. Bring to a slight boil over medium heat and then reduce heat and simmer for 2 minutes.

Remove milk mixture from heat; whisk in Cheddar, Mozzarella, Fontina and ½ cup of parmesan cheese. Stir till cheese is completely incorporated into milk mixture. Toss bacon pieces with cheese mixture. Mix remain ½ cup of parmesan with panko bread crumbs and set aside for topping.

In the pasta pot, combine cooked pasta and cheese sauce. Fill prepared dish and cover with Parmesan-panko bread crumb topping. Place a couple of small pieces of butter on the parmesan-panko crust to help the panko brown. Bake at 350 degrees for 20 minutes. Increase temperature to broil and broil for 3 minutes or until crust and golden brown. Cool slightly before serving.

Buen provecho !

 

ROASTED ROOT VEGETABLES WITH HONEY GLAZE

Ignore the Omaha Steak Chicken Kiev that appears to be taking over the mountain of Potato goodness.

 

• 4 Large  red-skinned sweet potatoes (yams), cut into 1 1/2-inch pieces (about 2  cups)
• 4 Large  Russet potatoes, cut into 1 1/2-inch pieces (about 2  cups)
• ¼ cup of corn
• ¼ cup of peas
• ½ cup of cilantro
• ½ cup of flat-leaf parsley
• ¼ cup of parmigiano reggiano or romano cheese
• 3-4 strips of bacon
• 6 tablespoons (3/4 stick) butter
• 3 tablespoons honey
• 3 teaspoon fresh lemon juice

Start by cooking 3-4 strips of bacon. Do not fully cook. Your goal is to release the majority of its grease but not all. Cut bacon to small squares and set aside.

Preheat oven to 350°F. Arrange all potatoes in 13x9x2-inch baking dish. Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts. Pour butter mixture over potatoes; toss to coat. Sprinkle generously with salt and pepper. Bake sweet potatoes until tender when pierced with skewer, stirring and turning occasionally, about 40 minutes.

Add corn, peas, cilantro, parsely, cheeses and bacon to potatoes. Continue cooking for another 10 minutes (50 mins total).

Garnish with more herbs and cheese.