Editing Baked Macaroni and Cheese

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==Ingredients==
 
==Ingredients==
 
*sea salt & fresh ground black pepper
 
*3 tbsp butter
 
*3 generous tbsp all-purpose flour
 
*10 cloves of garlic, peeled and thinly sliced
 
*6 fresh bay leaves
 
*1 quart reduced fat milk (2%)
 
*4 cups elbow macaroni
 
*8 tomatoes
 
*1 1/2 cups grated cheddar cheese
 
*1 cup freshly grated parmesan cheese
 
*few sprigs of fresh thyme, leaves picked
 
*few splashes of Worcestershire sauce (Optional)
 
*a grating of nutmeg (Optional)
 
*3 generous handfuls of fresh bread crumbs
 
*olive oil
 
 
   
 
   
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*2 tablespoons EVOO
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*1 lb chicken breast tenders
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*salt and pepper
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*1 small onion 
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*2 1/2 cups raw broccoli florets - got these in the bagged salad section at the store
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*1 lb macaroni elbows (Rachel says you can also use corkscrew pasta twists) 
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*3 tablespoons butter 
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*3 tablespoons flour
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*1/2 teaspoon cayenne pepper 
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*1 teaspoon paprika 
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*3 cups whole milk 
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*1 cup chicken stock 
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*3 cups yellow sharp Cheddar 
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*1 tablespoon prepared Dijon mustard
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==Procedure==
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Boil salted water.
 
  
Over low heat melt butter. Continuously stir and slowly add flour, increase heat to medium heat. You will get a paste this is referred to as the roux. Include all of the garlic, continuously stir for a golden glaze. Include bay leaves and slowly whisk in milk. Boil the roux, then turn down heat to simmer. Stir occasionally.
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Heat oven to 425 degrees F.
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Throw pasta in the salted boiling water and cook.  
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Chop tomatoes, generously salt and pepper the pieces.  
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Rinse and drain pasta, add to roux. Stir well and remove all from heat.
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Mix in grated cheeses, tomatoe pieces and thyme leaves.  
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(Optional) Include a few splashes of Worcestershire sauce and a nutmeg grating.
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Bake for ~30 min, golden.  
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Fry the bread crumbs, remaining thyme and olive oil over medium heat. Achieve a crunchy, golden consistency. Remove from heat.
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Sprinkle this over each bowl as desired.
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==References==
 
<References/>
 
 
 
[[Category:North American cuisine]]
 

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