Alton Brown's Baked Macaroni

Image and recipe taken from Food Network.

Alton Brown, once again you are my hero... This is by far the best Macaroni recipe ever. The Panko bread crumbs make all of the difference. Enjoy, and do try to save some, as Alton suggests at the bottom of the recipe.

This one is a classic, and the only competition that comes close is Sunny Anderson's Spicy Macaroni and Cheese.

Ingredients:

• 1/2 pound elbow macaroni
  
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
  
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
  
• Fresh black pepper
• 3 tablespoons butter (for topping)
  
• 1 cup panko bread crumbs (for topping)
  

Directions:

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

Chicken Cordon Bleu

Image and recipe taken from Food Network.

This recipe belongs to Tyler Florence of Food Network's Tyler's Ultimate TV show. This lives up to the name Ultimate Chicken Cordon Bleu. Also, the Microplane worked out very well for us. It was much easier to pack the cheese when it was grated with that, instead of a standard cheese grater. I had no idea how I was going to fit a full 1/2 pound of cheese into 4 chicken breasts...

Also, I know the Gruyere is pricey, but it is well worth it!

Ingredients:

• 4 chicken breasts skinless and boneless
• 4 thin slices prosciutto di Parma
• 1/2 pound Gruyere, grated
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 4 sprigs fresh thyme, leaves only
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs
• Extra-virgin olive oil

Directions:

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired. (or not)