Christmas Recipe

My mother-in-law's family has this great tradition of a recipe exchange of sorts during Christmas time.  This year the entries had to fill the theme of 'the best thing you ever tasted'.  I've decided to post our entry here for all to enjoy.  To those of you who will be seeing it in the family cookbook, sorry to spoil the surprise.

Classic Macaroni and Cheese
Cooks Illustrated Published May 1, 2004.

Makes 6 to 8, or 10 to 12 as a side

Bread Crumb Topping
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
 
Pasta and Cheese
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt

For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

Arrived at the hospital at 5:45am; registered and in the birthing room by 6:00am. Numerous IV attempts and Pitocin started by 7:10am. Slow morning. Water broken at 12noon. Pain free by 4:00pm. Started pushing at 6:00pm.

With husband, nurses, and doctor cheering me on, I started the process of delivering baby Ivy. In the 20 seconds between 30 second pushing spells, jokes from the medical staff about how I 'really meant business,' and quick quips between myself and the doctor about how I was planning on getting her home by 8pm - around 6:10pm the lead nurse happened to mention, 'I don't know if this is a convenient time, but the kitchen closes at 6:30pm.' Without so much as a pause, my husband held the menu up for me to select my meal, I chose a turkey sandwich, mac 'n' cheese, and a lemonade, and then returned to the serious business of delivering my baby. Ivy arrived around 6:35pm, just as the very uncomfortable kitchen staff member handed the meal into the room.

After all the excitement calmed down and the new family was left alone to enjoy each other, we ate the cold meal. Mom fed baby, and Dad and Mom shared the Mac 'n' Cheese and sandwich.

...and that's why this is the best meal we ever had.