Six-Cheese Macaroni and Cheese

Here are the pics of my decadent Six-Cheese Macaroni and Cheese. You can click of the pics to see a closer view.


Six-Cheese Macaroni and Cheese

Six-Cheese Macaroni and Cheese

Recently I had the privilege to lose another cooking battle. No offense to the winner but I defeated myself. I did my usual task of trying too hard and doing too much. I lost by one point due to some minor mistakes on my part. Needed more butter and salt...and less macaroni noodles. As anyone who knows anything about comfort food is that it requires generous portions of the things that aren't good for you in large amounts. Fat, sodium, starch, etc. This recipe contained smoked gouda, aged white cheddar, colby, parmesan and few other heart-clogging ingredients plus crunchy panko bread crumbs on top. Previously I posted my mother's macaroni and cheese recipe but below is my redux version. Please enjoy my 6-Cheese Macaroni and Cheese! (additional amounts of butter and salt included and reduced amounts of macaroni noodles are found in the recipe below)

Six-Cheese Macaroni and Cheese
Serves 15

1-1/2 Lbs. of Macaroni noodles, cooked al dente
1/2 C. of Milk
1 pint of Heavy Cream
1 stick of Butter
1 tub of Ricotta Cheese
1/2 Lb. of Aged White Cheddar, shredded
2 Tbl. of grated Parmesan Cheese
1/2 Lb. of Colby Cheese
1 package of Cream Cheese
1/4 Lb. of Smoked Gouda
3 tsp. of Salt
1 tsp. of White Pepper
2 whole Eggs

Topping
1/2 C. of Panko Bread Crumbs
1/4 C. of grated Parmesan Cheese

- Preheat oven to 350 degrees
- In a large saucepan, combine milk, cream, butter, all cheeses, salt and pepper
- Warm thoroughly to melt all cheeses together but do not boil the mixture as the cream will separate
- In a large casserole dish, place cooked macaroni noodles and pour warm cheese mixture over top
- Whip the eggs in a small bowl and mix in to the casserole dish
- Ensure all noodles are covered with the mixture
- Mix panko bread crumbs and parmesan cheese and spread over top of casserole
- Bake for 25 minutes until casserole firms up and bread crumbs are browned

A new tag "appetizer"

Just in time for the holidays I have applied a new tag to all of the relevant posts for appetizers. Just click on the tag "appetizer" at the end of a post or on the side menu of the blog and all of the appetizer-related blogs will appear. Enjoy.

Easy Potato Wedges with Basil Pesto Mayo

Easy Potato Wedges with Basil Pesto Mayo

Serves 4

3 medium Russet Potatoes

2 Tbl. of Season Salt

2 Tbl. of Canola Oil

1/2 C. of store-bought Basil Pesto

1/4 C. of Mayonnaise

- Preheat oven to 375 degrees

- Wash potatoes and slice into wedges lengthwise

- In a large bowl, coat potato wedges with season salt and oil

- On a sprayed baking sheet, spread seasoned potato wedges around

- Bake wedges for 30 minutes

- In a small bowl, mix basil pesto and mayo together

- Serve wedges with basil pesto mayo

Great Green Beans with Rendered Bacon and Onions

I recently cooked some delicious green beans the other day that I think you will enjoy. In the tradition of Southern cooking I took perfectly good vegetables and cooked them in pork fat. My mother's pork fat of choice for the longest time was fatback. She now uses smoked turkey wings. This recipe uses your typical smoked bacon you find at any grocery. (Fatback is at every grocery store too. It's next to the hams, etc) The bacon fat imparts a great flavor and a little extra cholesterol and calories. Enjoy in moderation!

Great Green Beans with Rendered Bacon and Onions

Serves 8

2 Lbs. of fresh Green Beans, washed & ends trimmed

2 strips of Bacon, cut into small bits
1/2 Onion, thinly sliced lengthwise

Salt, to taste

- In a large pot, bring 2 cups of salted water to a boil

- Add green beans to pot and boil for 5 to 7 minutes

- Remove green beans from boiling water and place in a bowl of ice water to preserve texture and color

- In a large saute pan, render bacon until thoroughly cooked but not crispy

- Add thinly sliced onions and saute until translucent

- Add blanched green beans to pan and toss thoroughly

- Cover and cook for another 5 minutes and serve

A New Tag: "Picture"

For your viewing pleasure, I have added a new tag at the end of certain posts. I have had a lot of people comment on the pictures on my blog and how much they enjoy them. So in an effort to allow you to see the many images I have uploaded, I have tagged all posts with a picture with the tag "picture". Just click on the tag and all posts with a picture with be shown.

Holiday Ham Glaze

As an accompaniment to the TangySweetFoodLove Holiday Ham recipe, I wanted to provide the delicious glaze to top this creation. It utilizes the same elements that were used to bake the Holiday Ham. Let this simmer, serve and Enjoy!

Holiday Ham Glaze: TangySweetFoodLove-style

Serves 8

3/4 C. of Brown Sugar

1/3 C. of Crushed Pineapple and its Juice

3 Tbl. of Soy Sauce

2 Tbl. of minced Onion

- In a small saucepan, place all ingredients

- Stir well

- Simmer over a low flame for 15 to 20 minutes

- Glaze should thicken similar to a syrup

Holiday Ham? Yes, please!

In the spirit of the season, I am posting my Holiday Ham recipe. It is the epitome of TangySweetFoodLove. There is a nice blend of tang, sweetness, and saltiness. Please enjoy the goodness with you and yours. You can click on the pictures to see a closer view.

Holiday Ham: TangySweetFoodLove-style

Serves 8

1 4-Lb. Cured Ham

1/2 C. of Brown Sugar

3 Tbl. of Soy Sauce

3 Pineapple Rings

Approx. 10 of Whole Cloves

- Preheat oven to 365 degrees

- Place ham in a casserole dish

- Score the top 1/3-inch deep with a knife in a criss-cross pattern

- Place a whole clove at each "x" score

- Place pineapple rings around the top of ham

- Sprinkle brown sugar and soy sauce over top

- Bake 'dressed' ham in oven for 40 minutes until ingredients on top are caramelized

- Slice and enjoy