Tasty Goodness

I splurged on just about everything this weekend. Not once did I consider money, calories or time when making a decision.

It all came to a perfect end after a delicious, savory brunch at Stephanie's. After much deliberation, I finally decided to get a tall bloody Mary, poached eggs inside homemade brioche, topped with lemon hollandaise sauce and served with grilled ham, home fries and a crisp salad. (My mouth is watering just thinking about it.)

Although the food was tremendous, I was a little disappointed that they weren't making the macaroni and cheese until 5:00 p.m. It is undoubtedly the world's best macaroni and cheese ever. Don't believe me? Try the recipe below.
_________________________________________________
Mac & Cheese
Serving Size: 6 People

Pasta:
1 lb large elbow macaroni cooked and drained

For Sauce:
3 oz butter
3 oz flour
3 cups milk
1 cup heavy cream
1 tablespoon salt
1 teaspoon black pepper
1 lb white Cabot Vermont cheddar
4 oz Romano cheese, shredded
4 oz Asiago cheese, shredded

For Topping:
2 cups panko breadcrumbs (Japanese breadcrumb)
4 oz butter, melted

For Dish:
13x9 baking dish

Directions:
In a large saucepan, melt butter. Add flour to butter and cook 2-3 minutes on medium heat. Add cold milk and whisk vigorously until dissolved. Cook sauce on low-medium heat until thick and bubbly. Add heavy cream, all cheeses and seasonings. Cook until cheeses are fully melted. Add cooked macaroni and mix thoroughly. Place macaroni mixture in a 13x9 baking dish and top with panko breadcrumbs and 4 ounces of melted butter mixed together. Place in oven at 325 degrees for 12-15 minutes or until golden brown. Top with chopped fresh parsley and serve.
_________________________________________________