Mac and Cheese with Mustard and Kielbasa

There are two ways to go with Mac and Cheese. You can go super-classy and upscale and fill it with truffles and imported cheese. Or you can try and make it so that a ten year old will like it. This recipe attempts to make the bridge between the two, and not be quite as rubbery as whatever Velveeta or Kraft is throwing out there and thus tolerable to an adult palate. I'm not saying this fills all of my sizable mac and cheese needs, but it does a good job at being an item that does not take that long to throw together, is not that expensive, and can last for a whole week of leftovers for lunch.

There is a vegetarian option for this as well which is a quality option if you're not feeling kielbasa. The final step with the bread crumb topping and sitting under a broiler is surprisingly important to bringing the dish together. The first time we made this we just threw some crumbs on top of the dutch over and cooked it that way, but putting it in a pyrex really changed the cosistency and allowed for the classic, neat squares of mac and cheese. (It was still plenty delicious the other way, just looser in consistency and a bit runnier.)

Basically, this whole recipe is a modified bechemel sauce. Make sure and bring the pasta past al dente, and lean on the side of overcooked over undercooked. If you wish to halve the recipe, use an 8" pyrex instead of the full size. But remember-- good leftovers!

Ingredients

• 6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
• 3 tablespoons unsalted butter (cold), cut into 6 pieces 
• 1 pound elbow macaroni
• 1 tablespoon table salt
• 5 tablespoons unsalted butter
• 1 medium onion , chopped fine
• 6 tablespoons all-purpose flour
• 8 ounces smoked kielbasa , cut lengthwise into quarters, then cut crosswise into 1/2 inch slices
• 1 1/2 teaspoons powdered mustard
• 1/4 teaspoon cayenne pepper (optional)
• 5 cups milk
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 8 ounces sharp cheddar cheese, shredded (2 cups)
• 4 teaspoons Dijon mustard
• 5-10 dashes tabasco sauce (or to taste) 
• 1/2 teaspoon table salt
• 1/2  cup frozen peas (optional--good for kids) 

Instructions

1. For the bread crumbs: Pulse bread and 3 tablespoons butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler.
3. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
4. In now-empty Dutch oven, heat remaining 5 tablespoons butter over medium-high heat until foaming. Add onion and cook, stirring occasionally, until onion begins to brown, about 6 minutes. Add flour, mustard powder, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. This cooks off the raw flour taste.
5. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Your hand will get hot.
6. Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
7. Off heat, whisk in cheeses and 1/2 teaspoon salt until cheeses are fully melted.
8. Add pasta, kielbasa, and Dijon mustard; cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
9. If you are using peas (optional), add them here and cook until heated through (1-2 minutes)
10. Add tabasco to taste, as well as salt and white pepper if necessary.
11. Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Add more than you think you have to, completely cover the macaroni. 
12. Broil until crumbs are deep golden brown and crisp, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

Menu: Chili with Cheddar Jalepeno Biscuits

This is a classic combination and just screams picnic and competitive chili cook-off. Can serve up to 8 people and be fully prepared in approximately 3 hours. This meal also has the added advantage that every bit can be prepared prior to guests arriving, leaving nothing but a family style serving of delicious.

Super Bowl Chili

Jalepeno Cheddar Biscuits

Tomato and Avocado Ceviche

You can use almost any whitefish in this recipe, though we've had very good success with halibut. Other fish suggestd include tuna, salmon, sea bass, sole, sea scallop and shrimp. The recipe suggests thin fish such as sole, flounder or tilapia as easy because they do not need to be cut width-wise (which should be no thicker than 1/3 inch for even cooking). The important part is to keep the pieces of fish approximately the same size cubes so that they cook in the citrus at the same rate. Because we are essentially cooking the fish with the acid from the citrus and not applying any heat, it's important to use fresh (from the store that day, not frozen, etc) fish and fresh lemons and limes. The brightness of the lemons and limes are the key to the flavor of the dish. Don't worry, it cooks, and will turn opaque to prove it. You actually can overcook things with citrus, so don't leave it in the marinade too long.

Be sure to pat all seafood dry with paper towels so that any moisture does not water down the marinade. To prep in advance, you can mix all the citrus marinade ingredients together (jalepeno, red pepper, garlic, lemon, lime, etc.) in one bowl, the cut seafood in another, and the added veggies minus avocado (scallions, cilantro, cherry tomatoes, oil, and sugar) in another. When it is time to start marinating, add the fish to the citrus. Add the avocado just before serving to prevent it from breaking down, turning brown, or making everything green. This will serve a generous 4 portions for a first course or a smaller 6 portions.

Tomato and Avocado Ceviche

Ingredients

1 pound extra-large shrimp (21 to 25 per pound), large sea scallops, skinless fish fillets, or a combination

1teaspoon grated lime zest from 1 lime

1/2cup juice from 4 limes

1/2cup juice from 4 lemons

1small red bell pepper , stemmed, seeded, and chopped fine

1-2 jalapeno chile (small), stemmed, seeded, and minced

1 medium garlic clove , minced or pressed through a garlic press

Salt

1/4cup extra-virgin olive oil

4-6 scallions , sliced thin (about 1 small bunch)

1cup cherry tomatoes , quartered

3tablespoons minced fresh cilantro leaves

1/2teaspoon sugar

1 ripe avocado , pitted and diced fine

Ground black pepper

Instructions

1. If using shrimp, peel them completely, devein, and slice each shrimp in half lengthwise using a paring knife (through the deveined groove in the back). If using scallops, remove the side tendon and slice into 1/3-inch-thick rounds. If using fish, remove any bones and slice into 1-inch squares about 1/3 inch thick.

2. Stir the lime zest, lime juice, lemon juice, bell pepper, jalapeno, garlic, and 1/2 teaspoon salt together in a medium bowl. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time.

3. Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, tomatoes, cilantro, and sugar followed by the avocado. Season with salt and pepper to taste before serving.