4 Cheese Mac & Cheese

This dish serves about 10 - 12 people easily and can be scaled up if need be. 

Ingredients: 
2 Tbsp Butter
2 Tbsp Flour
1 1/2 Cups Milk divided
1 Block (16 oz) Vermont Yellow Cheddar Cheese (grated)
1 Block (12 oz) Smoked Gouda Cheese (grated)
1/2 Block (8 oz) Part Skim Mozzarella Cheese (grated)
1/2 Cup Parmesan Cheese (grated)

2 lbs elbow macaroni
1 Tbsp Sea salt*

Olive Oil (spray)*
1/8 Cup Panko breadcrumbs
1/8 Cup Seasoned Whole Wheat breadcrumbs
Preparation: 
Heat a 2 quart (preferably nonstick) saucepan under low heat to melt butter. Once melted, add in flour and mix together until well incorporated. Mix in 1/2 cup of milk and raise heat until bubbles form along the edges. Lower heat again and start mixing in all of the cheese slowly allowing it to melt.  As more cheese is added, add more milk until all of it is incorporated. When ready, the cheese sauce will be liquid and flow and should not stick to the spoon. If it does, add additional milk for best texture. 

In another saucepan boil about 1 1/2 quarts of water with sea salt.  Once fully boiling, add in the pasta until fully cooked. Lightly spray casserole or deep side baking dish, strain and pour pasta into dish. Spray lightly with olive oil then cover with Parmesan cheese. Pour cheese sauce mixture over and mix well to ensure its thoroughly incorporated. Cover with panko and whole wheat breadcrumbs. 

Place in Oven at 475 degrees for about 10 - 15 minutes or 350 degrees for 20 - 25 minutes until cheese starts bubbling around the edges. To finish, place in the broiler on high for about 1 - 2 minutes until the breadcrumbs toast. 

Serving: 
This serves between 10 and 12 people and the recommended serving is with additional breadcrumb topping. 

Eggplant Parmesan Sticks

This is a cross between french fries, nachos and eggplant parm. 

Ingredients:

1 Eggplant

16 oz Part Skim Mozzarella Cheese (shredded)

1 Cup of garlic seasoned breadcrumbs

1 Cup of panko breadcrumbs

1 Cup of seasoned Whole Wheat breadcrumbs

1 Pint container of Eggbeaters

Safeflower Oil* - in bottle with pour spout

Olive Oil* - in spray (e.g. Misto)
Joe's Homemade Pasta Sauce

Preparation:

Peel eggplant and slice into rounds approximately 1/4 to 3/8" thick. Slice rounds into strips 1/4 - 3/8" thick (similar to french fries). 

In a shallow dish mix together 1/2 cup of each of the breadcrumb mixes (will cover about half of the eggplant sticks before needing to add the remainder).  In another shallow dish mix together the entire container of Eggbeaters and about 1/4 cup of water. Dip each of the sticks in the egg mixture and then cover in breadcrumbs thoroughly. 

Heat the broiler to a "high" setting, cover a stoneware (cooks faster) or metal baking sheet with a light drizzle of safeflower oil and lay down a single layer of the breaded eggplant. Spray lightly with olive oil and place in broiler checking every few minutes until the breadcrumbs crisp and turn a golden brown.  Turn sticks to ensure even cooking and remove once all sides have browned. 

Cover a baking sheet with aluminum and spray with oil. Pile eggplant sticks on the baking sheet, splash with pasta sauce and cover with shredded cheese. Bake in oven at 400 degrees until cheese melts. 

Serving:
This serves about 4 and can be served with extra sauce. 

Lamb and Garlic Couscous

Lamb and Garlic Couscous

This is a meld of Middle Eastern flavors

Ingredients:
1/4 Cup of Pine Nuts
1 Tsp Olive Oil
1 tsp Garlic Powder
1/3 Cup of couscous

1 Tbsp of butter1 1/2 Cups of Water

Generous amount of Kosher salt

Bone in Lamb Chops (I used a 3 pack from Shoprite for 1 serving)

* Cumin

* Corriander

* Rosemary

* Kosher Salt
Preparation:
In a stainless 2qt saucepan, bring water and salt to a boil.  In small skillet add oil, garlic powder,  and pine nuts over low heat. When garlic and nuts begin to brown, remove from heat and set aside. Once water has come to a boil add couscous, butter and cover (remaining on high heat). 

Use a whisk to fluff the couscous and cook uncovered until all liquid is gone. At this point, remove from heat and set aside covered. (Additionally, in lieu of this variant, my other couscous recipe can be used: http://raygasnick.blogspot.com/2012/05/pine-nut-and-garlic-couscous.html)

Season the lamb with Kosher salt, crushed rosemary, and generous amount of cumin and corriander. Place on grill or griddle pan on medium heat until it begins to brown. For criss cross grill marks, rotate 90 degrees after about 4 or 5 minutes. Flip lamb chops over and cook for additional 5 minutes before finishing in foil.  Remove the lamb from direct heat and place inside aluminum foil creating a tight wrapper for the chops.  After 10 minutes (or until desired done-ness) remove from heat and let rest. 

Serving: 

Layer couscous on a plate and then place lamb chops atop. This sits well with garlic bread ( ) and is done in about 30 minutes.