Miss Mary's Great American Gourmet Mac and Cheese

No words can describe this masterpiece melding of cheeses and noodles. Miss Mary Otto introduced us to this fantabulous recipe at a Halloween party years ago and it has been made over...and over...and over again in our house since then. In fact, my sister-in-law Jessica has been requesting this for about a year now (post in your honor Jess)! I really have a difficult time calling it macaroni and cheese but I suppose it really is but I promise you...this recipe delivers and you won't make it just one time! I want to go make it right now, it's that good!

The Great American Macaroni & Cheese
(via Mary Otto Pasta & Co. By Request, 1991, Marcella Rosene)

1 pound sharp cheddar cheese, grated
1 pound mozzarella cheese, grated
3 cups milk (whole, 2%, or 1%, I think I even used half & half once)
7 tablespoons unsalted butter
½ cup flour
½ cup freshly grated parmesan cheese
¼ cup freshly grated romano cheese
2 teaspoons Tabasco or Jardine’s brand Texas Champagne
1/3 teaspoon white pepper
1 1/8 pounds fresh rigatoni (Note from MO – I use a full pound of Barilla brand dried rigatoni. Note from me- Me too.)*
¾ teaspoon chili powder or hot paprika, to top
¾ cup milk (whole, 2%, or 1%) (don't miss this part like I did the first time!)

Combine grated cheddar and mozzarella and set aside.

In a small saucepan, heat milk until near boiling. Turn off heat.

Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch sauté pan or a large casserole that can take direct heat. When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 - 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick – about 5 minutes. Add parmesan and romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.

Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the béchamel.

If cooking immediately, preheat oven to 375 degrees.

Layer one-half of the rigatoni mixture into a 9-inch by 13-inch pan. Top with one-half of the cheese mixture. Repeat layers. Top with chili powder, sprinkled evenly over top.

If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the ¾ cup milk over the dish. Bake for approximately 1 hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.

Serves 8 - 10

*(Do not substitute a smooth tube or elbow macaroni – you won’t get the same results.)

Garlic Chicken Farfalle

We made this for our family reunion this year and it was a huge hit! Picture camping with an extended family of over 35 folks and taking turns with meal preparation with an assortment of family ranging from grandparents to babies and every age in between. You would picture preparing food such as hot dogs and hamburgers perhaps? Um, no. The first year that I joined this family, my husband loaded up his Traeger grill and traveled 10 hours to ensure that he could prepare the BEST Ribs EVER. Maybe I should back up a little bit and let you know that he is the oldest of a family of 7 and he and his siblings are just a tad bit competitive (read cut-throats). Let's just say that if we don't win at family competitions and games that pouting is involved...for days...until the next reunion!

Needless, to say, the aim is to pull out all the stops so we prepare the "best meal" possible when it is our night to cook.

This has been a family favorite for years since we found it on www.beckyhiggins.com. I can't describe how incredible this turns out! It sounds strange, I know, but it is fabulous. Absolutely amazing. Perfect for entertaining as it is easy to prepare in advance and the slow-cooked chicken takes care of itself! And yes...it was a hit at the family reunion.

GARLIC CHICKEN FARFALLE

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a few spoonfuls of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice (found near bbq sauces)

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.