Mac Daddy

I have a terrific boss. No really, I do. He is funny, smart and a great manager. I love how he solves problems and this is important to me because my job is to solve the Human Resource problems. He is a great support and gives great advice.

This summer he asked me to help him coordinate a series of dinners at his home. He wanted to invite every employee over to his house for a cook-out. He said that he would do the cooking and he wanted the evenings to be casual and a way for employees to get to know him and each other in a fun atmosphere. So, I planned, coordinated and even helped cook. The evenings were fun events and because I am in charge of the HR Department, I was lucky enough to attend every single one. We had the same menu every dinner and the food was delicious every time.

So, I thought I would share my boss’ and my boss’ wife’s delicious cook-out recipes. My boss became so “famous” around the office for his Macaroni & Cheese that for a thank you gift we bought him and his wife aprons that said, “Mac Daddy and Mrs. Mac Daddy” and once you have tried the recipe, I think you will agree. It is awesome!

Four-Cheese Macaroni and Cheese

This recipe was first published in Saveur-Issue #129

kosher salt to taste

8 oz. hollow pasta, preferably

elbow macaroni or shells

3 slices crustless white bread

6 tbsp. unsalted butter

1/2 tsp. paprika

3 sprigs fresh thyme

2 shallots, minced

1 bay leaf

1/4 cup flour

1/8 tsp. cayenne pepper

3 cups milk

10 oz. grated sharp white cheddar

(about 4 cups)

10 oz. grated Gruyère (about 4 cups)

6 oz. Velveeta, cut into 1/2" cubes

(about 1 1/4 cups)

1 oz. blue cheese, crumbled (about 1/4 cup)

Freshly ground black pepper, to taste

*The Boss also adds a can of chopped tomatoes without the juice.

1. Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes for elbow macaroni. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and stir to combine. Transfer bread crumb mixture to a plate and set aside.

2. Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots, and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Discard thyme and bay leaf and remove pan from heat.

3. Stir in cheddar, half the Gruyère, the Velveeta, and the blue cheese; continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to an 8" x 8" baking dish. Sprinkle remaining Gruyère over top of pasta and then top with bread crumbs.

4. Transfer baking dish to an aluminum foil--–lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.

SERVES 6 – 8

Broccoli Salad Recipe

Ingredients

• 1 head broccoli (cut into small pieces)
  
• 6 to 8 slices cooked bacon, crumbled (Boss' wife uses bacon bits real bacon)
• 1/2 cup chopped red onion
• 1/2 cup raisins, optional
• 8 ounces sharp Cheddar, cut into very small chunks
• 1 cup mayonnaise
• 2 tablespoons white vinegar
• 1/4 cup sugar

Directions

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients to make the dressing, stirring well. Add dressing to broccoli mixture and toss gently.

Rosa Mexicano Guacamole Recipe

1 tbsp white onion

cilantro

jalapeno

3 hass avocado

3 tbps diced tomato

2 tbs chopped cilantro

Tortilla chips

Directions:

1. Grind 1 tbsp. finely chopped white onion, 1 firmly packed tbsp. chopped fresh cilantro, 2 tsp. finely chopped jalapeño, and 1 tsp. salt together in a molcajete until all the ingredients are well ground. (Alternatively, use a fork to mash the ingredients to a paste in a wide bowl.)

2. Cut 3 medium-ripe hass avocados (about 8 ounces each) in half. Twist the halves to separate them and remove the pit with the tip of the knife. Place an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin. Make 4 crosswise cuts in the same fashion.

3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile–onion paste, keeping the avocado pieces fairly intact.

4. Add 3 tbsp. diced tomato, 2 firmly packed tbsp. chopped fresh cilantro, and 1 tbsp. finely chopped white onion.

5. Fold together all the ingredients. Taste and add salt, if necessary.

6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.

Makes 4 servings.

Bon Appetit!