But all that is behind me... I am now snuggled in with the chef & Sunday dinner is right around the corner!
A VooDoo Familia classic, This weekends recipe is all about comfort...
So grab a bowl, & big glass of sweet tea... curl up on the couch & ENJOY!
VooDoo Daddy Mac & Cheese
Ingredients
4 ounces Pancetta
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces Muenster, grated
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
1/4 cup Roasted Red Bell Pepper
1/2 cup Panko Crumbs
2 tablespoons freshly chopped basil leaves
pinch crushed red pepper
Directions
Preheat the oven to 400 degrees F
Place a baking rack on a sheet pan and arrange the pancetta in on the baking rack. Bake for 15 to 20
minutes, until the pancetta is crisp. Remove the pan carefully from the oven - there will be hot grease in the
pan! Transfer the pancetta 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, Muenster, 1
teaspoon salt, pepper, and nutmeg. Add the cooked macaroni, crumbled pancetta and roasted red bell peppers, stir well. Pour into 2
individual size gratin dishes.
Combine panko, basil, and crushed red pepper. Sprinkle the 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.
Thanks for coming to dinner... we will see you soon!
♥ Tawny
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