My Second Mac 'N Cheese Perfected - Get some training and become a beast in the kitchen Blog at Allrecipes.com - 287734

Get some training and become a beast in the kitchen

My second Mac 'n cheese perfected 
 
Nov. 1, 2012 6:04 pm 
Updated: Oct. 14, 2013 8:36 pm
My dream is to start a mac n cheese business and instead of giving you all my ideas and you start your own business, here is my latest mac n cheese, which sang!

It was Mac 'n cheese with ham and brocoli along with homemade stewed tomatoes.

Prep:

Cut your peppers and onions in a small dice for the stewed tomatoes.
Cut your cheese into blocks for mac n cheese.
Cut then blanch brocoli.
Cut ham into small to medium cubes.

Ingredients:

Quart of 2 percent milk, room temperature.
Stick of soften butter.
Pound of cheese. I like to mix a sharp cheddar and jalapeno jack cheese, 8 ounces each.
Heaping 1/3 cup of flour.
Brocoli, just heads, cut small.
1/3 pound of ham, cut into small to medium diced.
1/3 cut small diced green peppers
2 teaspoons of small diced onion
1 teaspoon chopped garlic
Box of macaronis. Use any type you want, I use Dreamfields macaroni, for my daughter.
Can of crushed tomatoes. I found Burgandy wine and garlic, it went great.

Directions:

Cut brocoli into small pieces, put into boiling water for 20 seconds or turns bright green, then take out and put into iced water for 20 seconds or cooling. This is blanching and sets the texture of the brocoli.
Then make your roux and have the milk ready. Melt butter, add flour shortly until tan. DO NOT BURN ROUX or throw out. Put in warmed milk, stir over high heat until thickens to a nape. Then add cheese blocks, stir until smooth add cooked macaronis. You can make macaroni before the roux. Brown the ham slightly with little oil in hot pan. Stir in macaroni, ham and brocoli.
Put mixture into casserole, sprinkle paprika on top, bake for 20-25 minutes or slightly browned.

While the mac n cheese is baking, make your stewed tomatoes.

Start with marapoix. This time it is the onion and green pepper until semi-soft, then add garlic for a few seconds. Add crushed or diced tomatoes, simmer for 20 minutes, taste, add teaspoon of sugar if needed. Make slurry, cornstarch and hot water, add to tomato mixture while it is boiling. Stewed tomatoes should tighten up.

Take mac n cheese out of the oven. Serve with stewed tomatoes. Mac n cheese with ham and brocoli is good, with stewed tomatoes it sings.

Enjoy!

Mac n cheese with ham and brocoli served with stewed tomatoes.
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Comments
Lela 
Nov. 3, 2012 7:43 am
My kids would love this. Thanks for the recipe.
 
Kiltie 
Oct. 14, 2013 8:36 pm
Dear Chef Scott, I just read your review that mentioned your fire. Please accept my good wishes and prayers for you and your family. Hope it was not serious. Kiltie
 
 
 
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Chef Scott

Home Town
Ocean City, New Jersey, USA
Living In
Galloway Township, New Jersey, USA

Member Since
Sep. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Nouvelle, Dessert, Quick & Easy

Hobbies
Boating, Walking, Reading Books, Music

Links
 
 
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About Me
As a child, our family owned a variety store, pre Wawa, 7-11 or Piggly Wiggly. In high school, I worked at a take-out seafood restaurant. I majored in Communications in college, worked radio and newspaper, but when my career in the newspaper ended, I went back to cooking. I worked as a cook at the Atlantic City International Airport in Pomona, N.J. and most recently worked for the summer at Bills Bar and Burgers at Harrah's in Atlantic City.
My favorite things to cook
Seafood, hamburgers, mac n cheese, Asian rice, pies, cookies and sweet breads.
My favorite family cooking traditions
Hot dogs and eggs, a favorite breakfast item from my dad. Add cheese and/or onions as desired. From my mom, tuna fish, mushroom soup, peas and pasta. I learned to love fish at the age of 5 when my dad caught a perch from a river, cleaned and fried it up over and open flame. Fresh and flaky. Delicious, I will never forget it.
My cooking triumphs
Coconut custard pie, Key Lime pie, Hunter's Stew in cooking school, sweet bread (hand mix only!).
My cooking tragedies
When I was working the fyer at an Atlantic City casino, I had my back to the cooridor of the kitchen. I smelled burnt plastic. A voice in my head said, "Turn around." I had put some boxes of chicken fingers under the heat lamp, telling myself I would get them as soon as I got behind to the fyer. The boxes were burning up. We put them under water. One box was trashed; one saved. I under cooked fries once in my current job.
 
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