Macaroni and Cheese

3C whole milk

2 bay leaves

¾ - 1 lb. elbow macaroni

6 Tbsp. unsalted butter

5 Tbsp. flour

3C grated cheese, such as Cheddar or Swiss and a combination

1/2C freshly grated parmesan cheese

salt and freshly ground pepper to taste

1C panko bread crumbs or more to taste

Preheat oven to 400F.  Bring a large pot of water to a boil, add one tablespoon salt and return to the boil.  Add the macaroni and cook until al dente.  Drain but do not rinse.  Place in a large bowl.

Heat the milk in a small pan with the bay leaves.  Let stand.  In a small saucepan over medium-low heat, melt 5 tablespoons of the butter; when it is foamy add the flour and cook, whisking, until the mixture thickens.  Remove the bay leaves from the milk and add about ¼ cup of the milk to the hot flour mixture, stirring with a whisk all the while.  As soon as the mixture becomes smooth, add a little more milk and continue to do so until the milk is used up and the mixture is thick and smooth.  Add the cheese and stir in.

Pour the sauce over the macaroni and toss in the parmesan, and season with salt and pepper.  Use the remaining butter to grease a 10-inch rectangular or oval baking dish and turn the pasta mixture into it.  Sprinkle liberally with the bread crumbs and bake until the crumbs turn brown – about 15 minutes.  Serve hot.

MAKES:  8 servings

Pasta Alfredo

1 1b. fettuccine or pasta of choice

1/2 stick unsalted butter

1-1/2C cream

2/3C grated Parmesan cheese

Salt and freshly ground pepper to taste

Bring a large pot of water to a boil, add salt and return to the boil.  Cook the pasta al dente.  Reserve ½ cup of the pasta cooking liquid and drain the pasta – do not rinse!!!

Meanwhile, melt the butter in a pan, add the cream and bring to a boil.  Boil 5 minutes to thicken.  Turn off the heat.  Add the pasta and half the cheese to the pan and stir in.  Add salt and pepper to taste.  Add some of the pasta cooking liquid if the sauce is too thick.  Divide the pasta among plates and sprinkle with remaining cheese.

MAKES:  6 servings

Cheese Roulade filled with mushrooms

1-3/4C shredded Gruyere cheese

2 Tbsp. grated Parmesan cheese

7-1/2 Tbsp. unsalted butter (6 Tbsp., 1-1/2 Tbsp.)

4-1/2 Tbsp. flour

1-1/2C whole milk, heated

salt and freshly ground pepper to taste

pinch spice rub of choice

6 yolks

6 whites, beaten until almost stiff peaks

mushroom filling

2 Tbsp. unsalted butter

1-1/2 lb. cremini mushrooms, sliced

1/3C cream

Salt and pepper to taste

1/4C Italian parsley leaves, coarsely chopped

1/2C Gruyere cheese

For the mushroom filling:  Heat the butter in a large sauté pan until hot, add the mushrooms and sauté until crisp – about 10 minutes.  Add the cream and bring to a boil.  Cook until the sauce it thick.  Season with salt and pepper and fold in the parsley leaves. 

For the roulade:  butter a 12 x 16-inch jelly roll pan and line with parchment paper.  Butter again.  Preheat oven to 350F.  Melt 6 tablespoons of the butter over medium heat, add the flour and cook until smooth.  Gradually add the milk, ½ cup at a time, whisking in and letting it cook before adding more.  Season with salt, pepper and spice rub to taste.  Cook, stirring, until the sauce thickens.  Add the remaining butter off the heat.  Let cool slightly before adding the yolks, one by one, stirring well after each addition.  Add the Gruyere cheese.  Gently fold in the whites.

Turn the mixture into the prepared pan and spread evenly.  Bake

for 10 – 15 minutes or until puffy and lightly golden.  Let cool 5 minutes on a rack.  Loosen the sides of the pan and turn the roulade out onto a towel.  Remove the parchment and spread with mushroom filling.  Sprinkle with cheese and roll up, using the towel to apply uniform pressure along the rolling edge.  Transfer roulade onto a cookie sheet and sprinkle with Parmesan cheese. 

Return the roulade to the oven to heat until the filling is hot and a light crust has formed on the top.  Let cool slightly.  Cut into slices and serve.

MAKES:  8 servings

Four Cheese Quiche

Pastry

2C flour

¼ tsp. salt

½ tsp. sugar

6 oz. unsalted butter, cut in pieces

1/3C water

Filling

6 oz. Vermont White Cheddar cheese, grated

6 oz. Swiss Gruyere cheese, grated

6 oz. aged Monterey Jack cheese, grated

2 oz. Parmesan cheese, grated

1C cream

1C half and half

5 eggs

salt and pepper to taste

For the pastry:  Place the flour, salt and sugar in a food processor and pulse until combined.  Add the butter and pulse to combine.  Pulse in the water just until combined.  Form into a ball, wrap in plastic wrap and chill one hour.  Roll out into a 14-inch round and fit into a 12-inch tart pan with removable bottom.  Chill one hour.  Preheat oven to 400F.  Line the tart with foil and fill with pie weights or dried beans to cover the bottom of the pan.  Bake 15 minutes or until firm.  Remove foil and pie weights, prick the dough and bake another 5 minute.  Let cool while preparing the Filling.

For the filling:  Place the eggs, cream, half and half, salt and pepper to taste in a food processor and process until well combine.  Transfer to a large measuring cup with a spout.  Sprinkle all the cheese except ½ cup into the tart pan and pour the filling over.  Sprinkle the top with remaining cheese. 

Reduce the oven heat to 375F and bake the quiche until it puffs up and is firm – about 50 minutes.  Let cool on a rack 10 minutes.  Remove the tart from the ring and let cool 10 minutes.  Slice and serve.

MAKES:  8 – 12 servings