Momma's Deep Dish Mac & Cheese
Recipe type: Holiday
Cuisine: Comfort Food
- 16oz pack large elbow noodles
- 2 eggs, whisked
- 2 cups sharp cheese, shredded and divided
- 1 cup smoked gouda, shredded and divided
- 1 cup whole milk mozzarella, shredded and divided
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 1 cup cottage cheese
- 1 cup sour cream
- water to boil noodles
- 1 (10.75 oz.) can cheese soup or cream of mushroom
- ¼ - ½ cup milk
- Preheat oven 325 degrees
- In a large pot, boil water and prepare pasta as package instructs for al dente. Once pasta is al dente remove the pot off the heated burner. Pour pasta into strainer to remove water then add it back to the warm pot. Let the heat of the pot steam out any excess water off the noodles. Heat should be turned off.
- Add in butter to the pot and stir, the the residual heat melt the butter until it is completely dissolved and has coated all the pasta.
- In a separate bowl add together sour cream, cottage cheese, 1 cup of sharp cheddar, ½ cup gouda, and ½ cup of mozzarella, cheese sauce, milk and all of your seasonings and whisk well. Add the mixture to your pot of al dente noodles and make sure they are fully coated. This is the perfect time to taste the pasta mixture to ensure it is seasoned well. Feel free to add more salt and pepper if needed.
- By this time your pot should have cooled down. If so, this is a good time to add in your whisked eggs and lightly stir. No more tasting after the eggs have been added.
- In a generously greased baking pan (I used 11x7') pour in half of you pasta mixture. Top that layer with half of your remaining cheeses but make sure to save half. Then add in the remaining pasta mixture and top it evenly with the remaining three cheeses.
- Cover baking dish with aluminum foil and bake it for 30 minutes. After 30 minutes, increase the heat to 425 degrees, remove the aluminum foil and bake for an additional 10 minutes or until the cheese bubbles start to turn golden brown. Watch the oven closely to prevent burning. Serve warm!
- **I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.
**I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.
Cornbread Crusted Rack of Lamb with Maple Acorn Squash
Author: Meiko via blkfoodnetwork.com
Recipe type: Lamb
Cuisine: Comfort Food, Holiday, Thanksgiving
- 2 tablespoons light brown sugar
- 2 tablespoons real maple syrup
- 2 small acorn squash (1 pound each), cut in half, seeds removed
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray
- 2 6-8 bone racks of lamb (2 to 2¼ pounds each), bones cleaned
- 2 cups Cornbread Crumbs
- ⅓ cup flat leaf parsley, roughly chopped
- ⅓ cup Basil, roughly chopped
- 2 tablespoons vegetable oil
- 1-2 tablespoon olive oil
- ½ tablespoon sugar (optional)
- 3 tablespoon Dijon
- 2 tablespoons honey
- 1 teaspoon dry thyme
- 1 teaspoon dry oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon garlic powder
- Preheat the oven to 425 degrees F.
- Spray aluminum foil lined baking sheet with cooking spray. Put the acorn squash, in a single layer on an aluminum foil lined baking sheet. Brush the maple syrup on both sides of the squash and evenly sprinkle brown sugar across the top.
- Roast the squash until tender about 40 to 45 minutes. Lightly season with salt and pepper.
- Mix Dijon mustard, honey, dry thyme, dry oregano, salt, black pepper, garlic powder in a medium bowl together then sit it to the side. In a separate bowl mix cornbread crumbs and fresh chopped herbs (basil and parsley) and olive oil to help the crust stick together then set bowl aside.
- Generously season the entire lamb with salt, pepper and cayenne. Heat a large skillet on medium high until hot then add in vegetable oil. Add lamb racks (do this in batches if the skillet isn’t big enough) to the hot skillet fat side down and sear for about 5-6 minutes. Remove lamb racks from the heat and let rest (fat side up) for approximately 10 minutes.
- Transfer lamb to a baking sheet fat side up. Evenly brush honey mustard paste on the fat sides and front cap of lamb then take the cornbread mix and press into the lamb so it sticks and is completely coated. Put the racks into 425 degree preheated oven for 15 minutes. Reduce heat to 300 degrees and monitor lamb until the center reaches an internal temperature of 130 – 140 degrees for medium rare to medium range. Cut each rack into double chops and serve on a platter.