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Mac N Cheese

08/07/11 | by JAdP | Categories: Food and Drink
Mac and Cheese
A picture of the finished macaroni and cheese dish

Mac'n'Cheese is a favourite dish, but the one place that I posted my recipe is gone now. Let's see if I can recreate it.

Inspired by an episode of Bones, I make my Mac'n'Cheese with leeks and pancetta now. For a vegetarian version, use your favourite vegie bacon, sprinkled with nutmeg and cinnamon while frying.

Bring 4 quarts of water to a boil, add a big handful of your favourite sea salt, and cook 1 pound of Rustichella d'Abruzzo penne for 8 minutes [two minutes less than the minimum recommended cooking time. Drain and set aside.

Clean by cutting off the roots and green part, and soaking the white part in salted cold water, and thinly slice two medium or one large leek(s) and sweat in 3 tablespoons sweet butter with freshly ground rainbow peppercorns until translucent. Salt to taste. Alternately, sweat in the pancetta grease or the fat in which you sautéed the vegie bacon.

Slowly add three flat tablespoons of flour and stir for two or three minutes to make a roux.

Slowly pour in three cups of milk to make a bechamel like sauce. Cube and then stir in one-half pound of [raw milk, if you can find it] asiago, one-half pound of fontinal [the Italian Fontinal, not the Danish Fontina] and on-half pound of monterey jack cheeses, until melted. Add one cup of heavy cream. Other variations may use a bit of mustard powder or seeds, Sierra Nevada mustard with stout, a few drops of Worcestershire sauce [remember it has anchovies], pesto, or any of a number of tapenades.

Add the cooked pasta to the cheese sauce and pour into a buttered glass lasagna or casserole dish.

Grate one-quarter pound of good quality parmigiano reggiano, and mix with one-half cup of fresh bread crumbs and the sautéed pancetta or vegie bacon. For the bread crumbs, I often make tiny cubes of whatever left-over bread I have around, soak in milk, squeeze nearly dry, and then add the cheese and savory. Sprinkle over the mac'n'cheese and dot with more sweet butter.

Bake at ~350ºF for 30 minutes or more, until the sauce is bubbling up around the edges and the topping is lightly browned.

And remember, recipes are guidelines, not rules. Experiment. Try different cheeses, sharper, milder, mixed. Add other stuff. Make the dish yours.

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I'm Joseph A. di Paolantonio and this blog has two main foci: my interest in food, and my interest in the future. This provides a look into my personal life, and is separate from my consulting work…though there will be overlap. I am an independent researcher, working as a strategic consultant and I'm an executive with over 20 years of commercial experience with a technical interest in the intersection of Internet of Things, with advanced data management and analysis methods. I view data science as a team activity, and I feel that the IoT must be viewed as a system. I am leveraging my past activities to understand the adoption and impact of the IoT; first, as a system engineer in aerospace, where I developed Bayesian risk assessment methods for systems within the Space Transportation System (including the Space Shuttle), Extreme Ultraviolet Explorer, Gravity Probe B, and many more, and second, as a enterprise data warehousing, business intelligence and analytics professional. Between my aerospace and IT careers, I indulged my hobby of cooking by starting a food company, Montara Magic, centered around my chocolate sauces. My education combined chemistry, mathematics and philosophy. I performed research into molten salt fuel cells in graduate school, and in photovoltaic materials for a short time in industry. The lure of bringing the human race into space was strong, and when I was offered the chance to combine my chemistry and mathematics skills to develop new risk assessment and system engineering methods for space launch and propulsion systems – I couldn't resist. I perform independent research and strategic consulting to bring value from the Internet of Things, Sensor Analytics Ecosystems and data science teams.I am a caregiver, a lover of science fiction and speculative fantasy, and my passion to learn has led me to a pilot's license, an assistant instructor in SCUBA, nordic and alpine skiing, sea kayaking, and reading everything I can, in as many topics as I can.

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