I have been told that I make the best Forking Macaroni and Cheese. You will never get a Macaroni and Cheese as tasty as mine in any restaurant because the restaurant wouldn’t pack all the quality cheese I put in mine. (they’d forking go broke) I use the perfect seasonings for the cheese sauce, and make a delicious butter cheese cracker crumb top crust. I can’t give exact amounts of ingredients because macaroni and cheese is always made free style.

I always use a blend of cheeses usually around 6 forking kinds but always includes sharp cheddar and always some parmesan. I toss in whatever ends of cheese I have in my refrigerator. I NEVER use forking Velveta or cheese product garbage.

I think regular elbow macaroni is too delicate and usually use the Barilla Brand curled Horn Shape Pasta and if I can’t find that one I use the Pene Shaped.

I start by heating equal amounts of butter and flour. When it looks nice and cooked together well I start blending in milk. When that looks right I start adding cheese and go back and forth with milk and cheese, milk and cheese till it seems about forking right. I season the sauce with the right amounts of sweet paprika, cayenne pepper, ground white pepper and Frank’s Red Hot Sauce.

The Butter Cheese Cracker Crust is made by combining a stick of butter with Flour and crushed Cheese-its Crackers.

The Butter Cheese Cracker Crumb Crust

The crumb crust gets baked in the oven for about 15 minutes and then can be used as a topping for the macaroni and cheese.

This is how it looks COLD

As heavy as this is it seems to evaporate quickly.

The BEST FORKING Macaroni and Cheese EVER!

Forking Good!

Bread Leek Pudding

This year in addition to the stuffings I make I thought I’d make a Leek Bread Pudding. I saw this Recipe on one of my magazines by Top Chef Judge Hugh Acheson so I thought I’d make it because it was very different than what I normally prepare and I thought the flavors in it would be appealing to most people.

The Pudding is described as Chewy Sourdough Bread Chunks with a custardy texture and creamy interior, golden brown with a crunchy topping. I did notice this recipe has more fresh thyme in it that what I’d normally use.

I couldn’t find any reviews on this recipe but latter after making it I found that this recipe is very similar to Chef Thomas Keller’s Recipe for Bread Leek Pudding. Keller’s Recipe differed by using Brioche Bread and a soft different cheese.

Ingredients set oven to 400 degrees (to be turned down latter)

6 tbsp. melted unsalted butter

2 tsp. minced thyme

1 1lb.  sourdough boule, cut in one inch cubes

Kosher Salt to taste

fresh ground pepper to taste

3 Large Leeks (white and light green parts only Cut 1/2 length wise and then 1/2″ thick)

1 1/3 C. heavy Cream

1 1/3 C. milk

2 eggs plus 5 yolks

3/4 C. grated parmesan

Directions

Toss 4 tbsp. butter, 1 tsp. thyme, the bread, salt, pepper on a baking sheet.

Bake until slightly crisp (about 20 minutes). Let cool. REDUCE oven to 325 degrees. Heat remaining butter in a sauce pan on medium/high. Cook leeks until golden 7-8 minutes. Reduce heat to medium/low and stir in remaining thyme and 2 tbsp. water; cook, covered until leeks are tender,5-7 minutes; let cool. Whisk cream, eggs, yolks, 1/2 the parmesan, salt, and pepper in a large bowl until smooth.

Fold in bread and leeks; (pour on whatever dish you are baking with he just used the frying pan. I used a lightly oiled pan) Top with remaining parmesan

until golden brown and set (about 45 minutes)

Bread Leek Pudding

My companion had to taste it and a large forking corner is gone now. I was worried about too much thyme but the seasoning seems right. My companion said it was good but thought it was very oniony.  I only tried a small piece and didn’t get all the leek flavor but did get a big crunch and custard in one bite. The texture is very unique. A very crispy crust as promised and a very custardy bottom up to center.

Forking Truth