E&C Sumertime Cookbook 2022

Mac & Blue This is my go-to macaroni and cheese recipe. I typically add whatever protein I might have left over (from tri-tip to pulled pork to brisket) or cook up some bacon or even hot dogs (a kid favorite) to add! I split this between two 8x8 dishes - one to cook and one to freeze for another night. Ingredients: 1 (16 ounce) package of pasta 3 cups milk

1/4 cup butter

1 pinch ground nutmeg

1/4 cup flour

1/4 teaspoon Worcestershire sauce

1/4 teaspoon dried thyme

4 - 5 ounces crumbled blue cheese

1/4 teaspoon cayenne pepper

2 1/4 cups shredded cheddar

1/8 teaspoon white pepper

1 teaspoon Dijon mustard

Topping: o 1/2 cup plain panko breadcrumbs o 1 tablespoon butter, melted o 1/2 - 1 cup shredded cheddar cheese

1 teaspoon salt (optional; I tend to omit this if I'm adding a salty protein)

Instructions: 1. Boil the pasta according to directions in a large pot. Drain and put back in the pot. 2. Melt 1/4 cup butter in a medium pot until foaming/bubbling. Add the flour and cook over medium heat for about 3 minutes, whisking constantly, until the mixture turns pale yellow (about 3 minutes). Add the thyme, cayenne pepper, and white pepper and cook for another minute. Whisk in 1 cup milk until smooth, then add the remaining 2 cups of milk and whisk again. Bring the sauce to a simmer, whisking periodically, then add in the nutmeg, Worcestershire sauce, and salt (if using). Simmer on medium to low heat until thickened (about 8 minutes), whisking often. Once thickened, turn off the heat and add the blue cheese and 2 1/4 cups shredded cheddar cheese. Stir until melted, then add Dijon mustard and stir to incorporate.

continued on next page