Saturday Night Comfort Food - Smoked Gouda and Cheddar Ham Mac N Cheese and Oatmeal Cookies

The Colonel's been talking about Mac and Cheese for some time now. It wouldn't be a dish I would think of doing in the summer in San Diego, but in the LAND OF AIR CONDITIONING ALL THE TIME, I say: BRING IT!

And in the LAND OF AIR CONDITIONING ALL THE TIME, why not bake cookies as well?

Mac and Cheese was the first dish I remember making for my family. I think I was about 8 years old. I found a Betty Crocker recipe and it contained an exotic ingredient: Worcestershire sauce. We normally didn't have too many spices and herbs and sauces at home. Mom could never take anything that was seasoned beyond salt and pepper, really. She always claimed it was because she had more taste buds than the average person. Right...

There are two schools of thought on preparation. You can add shredded cheese directly to cooked macaroni and pour on a mixture of eggs, butter and milk, or you can make a Béchamel sauce, with a roux of flour and butter, sauté it to a light blonde color, and add the seasonings and cheeses and let them melt into a lovely, creamy cheesy wonder creation. It should be obvious what my preference is.



Ready for lovin' in the oven

Some folks don't like to finish with the breadcrumbs, but I think Panko bread crumbs browned in butter can't be beat. I fold in some diced ham for a really decadent treat.

The movers are finally scheduled to be here Monday afternoon. Monday morning is a busy time for me as well, running the puppy for her follow up kennel cough vet visit and marketing my "outside contractor" consulting gig, so come time for the van to show up, and anticipating surviving enough unpacking to set up the second bedroom and bathroom with lines, comforter, and shower curtain before collapsing.

It will be good to have leftovers so comforting.  The Colonel should really enjoy his lunches this week!

Got milk?

Cookie-wise, we decided to go with Oatmeal Raisin. Chewy, molasses-y, plump raisin-filled Oatmeal cookies. We used unbleached flour and substituted some molasses for some of the brown sugar, which accounts for the dark brown color. Puppy Kagan will have some good smells tonight!

Mangia!

Smoked Gouda, Sharp Cheddar and Ham Mac and Cheese
Adapted from Fannie Farmer Cookbook

1 (16  ounce) package macaroni or small shells

8 tablespoons butter, plus 1 tablespoon for the breadcrumbs

8 tablespoons flour

4 cups milk

1 tablespoon Worcestershire sauce

1 teaspoon cayenne pepper

1 teaspoon salt

fresh ground pepper, to taste

2 cups sharp cheddar cheese, shredded

2 cups smoked gouda, shredded

1 cup diced ham

1 cup breadcrumbs

Directions

 

Preheat oven to 400°F.

 

Melt 1 tablespoon butter in skillet over medium low heat and add Panko. Sauté until slightly browned. Set aside.

 

Cook and drain macaroni according to package directions; set aside.

 

In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Sauté until cooked to a pale blonde color, Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes.

 

Add the Worcestershire, cayenne pepper and shredded cheddar little by little, and then the ham, and simmer an additional 5 minutes, or until cheese melts. Turn off flame.

 

Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.

 

Bake 20 to 30 minutes until the top is golden brown.

 

 

Raisin Oatmeal Cookies
Courtesy Food.com

Whisk together and set aside:

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Cream wet ingredients:

1 cup butter, softened

1 cup sugar

1 cup dark brown sugar, firmly packed

2 large eggs

2 teaspoons vanilla

Then stir in

3 cups oats (not instant)

1 ¹⁄₂ cups  raisins

  
Preheat oven to 350 degrees.                                      

Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.)

Now add the oats and raisins; stir to incorporate.
 

Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough). (Seriously, who has one of those??? We used a spoon)

Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
 

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
 

Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.