[Recipe] Josh's Sweet Potatoes

Washed, dried, well oiled. Fairly liberal kosher salt, ground cinnamon, ground cardamom. 

Baked at 400F for 80 minutes

[Recipe] Josh's Mac & Cheese

 Mac’n’Cheese

Ingredients:

◦2 pieces sandwich bread

◦3/4 lb corn/rice elbow pasta

◦4 tbsp brown rice flour

◦3/4 whole yellow onion

◦16 oz sharp cheddar cheese

◦4 cups whole milk

◦7 tbsp butter

◦1 egg

◦Salt, black pepper, hot paprika, bay leaves, dry mustard

Execution:

◦Lightly toast 2 pieces of sandwich bread. Deconstruct with food processor. Bake crumbs at 300F for 10 minutes in flat baking sheet. Set aside to cool.

◦Cook 3/4 lb of elbow pasta corn/rice pasta al dente, salted normally while boiling. Wash to cool and prevent further cooking.

◦Dice 3/4 of whole onion.

◦Set oven to 350F.

◦Melt 4 tbsp butter in bottom of large pot, allow bubbles to subside. Add diced onion and 1 tsp salt. Sweat until translucent.

◦Add 4 tbsp brown rice flour to butter/onion mix, stir for 10 minutes on low to medium heat to form a blonde roux. 

◦Add 1.5 tbsp dry mustard, 1.5 bay leaves, 1 tsp hot paprika, heat on low for 1 minute, stirring constantly to combine.

◦Wisk in 4 cups whole milk, simmer for 10 minutes, stirring regularly to prevent caking on bottom of pot.

◦Remove bay leaves.

◦Beat 1 egg separately. Temper with hot milk mixture, then fully combine with milk mixture.

◦Pour 12 oz of sharp cheddar cheese in milk mixture, stirring to combine.

◦Pour pre-cooked pasta noodles in milk mixture, stirring to combine.

◦Season with 2 tsp black pepper

◦Place all in baking dish. Sprinkle remaining 4 oz of sharp cheddar cheese evenly across top.

◦Melt 3 oz butter in pan, allowing bubbles to subside. Add all breadcrumbs and stir to fully coat with butter and remove clumps.

◦Spread breadcrumbs evenly across top of mac’n’cheese.

◦Bake uncovered in 350F oven for 30 minutes.