Irish American Soda Bread, Mac and Cheese and Grilled Tomatoes

Ingredients

• 1 lb Elbow Macaroni
• 1 tbsp Salt (For boiling pasta water)
• 0.5 cup Unsalted Butter (Divided into 6 tbsp for the sauce and 2 tbsp for the topping)
• 0.5 cup All-Purpose Flour
• 4 cup Whole Milk (Warmed or at room temperature)
• 3 cup Sharp Cheddar Cheese (Shredded from a block)
• 1 cup Gruyère Cheese (Shredded)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Dry Mustard Powder
• 0.5 tsp Paprika (Sweet or smoked)
• 0.25 tsp Cayenne Pepper (Optional, for a slight kick)
• 1 cup Panko Breadcrumbs

Instructions

1. 1

   Prepare Oven and Cook Pasta

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (or 3-quart) baking dish.
   • Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then the elbow macaroni. Cook according to package directions until al dente (firm to the bite), typically 7-8 minutes.
   • Drain the pasta well in a colander and set aside. Do not rinse it, as the starch helps the sauce adhere.
2. 2

   Create the Cheese Sauce (Béchamel)

   • In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat.
   • Whisk in the all-purpose flour to form a thick paste (a roux). Cook for 1-2 minutes, whisking constantly, until it's bubbly and smells slightly nutty. This cooks out the raw flour taste.
   • Gradually pour in the warm milk, about one cup at a time, whisking continuously to prevent lumps. Continue cooking and whisking for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
   • Remove the saucepan from the heat. This is crucial to prevent the cheese from separating. Gradually stir in the shredded cheddar and Gruyère cheese, a handful at a time, until completely melted and smooth.
   • Stir in the 1 tsp salt, black pepper, dry mustard, paprika, and optional cayenne pepper. Taste and adjust seasoning if needed.

Ingredients

• 4 pcs Tomatoes (Medium, firm and ripe like Roma or Beefsteak)
• 3 tbsp Extra Virgin Olive Oil
• 2 cloves Garlic (Finely minced)
• 1 tsp Dried Oregano
• 0.5 tsp Kosher Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Basil (Chopped, for garnish)

Instructions

1. 1

   Preheat your grill to medium heat, approximately 375-450°F (190-230°C). Clean the grates thoroughly and lightly oil them with a high-smoke-point oil to prevent sticking.

2. 2

   Wash the tomatoes and slice them in half horizontally. In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, kosher salt, and freshly ground black pepper.

3. 3

   Brush the herb oil mixture generously over the cut sides of each tomato half.

4. 4

   Place the tomato halves cut-side down directly on the preheated grill grates. Grill for 4-5 minutes, or until you see distinct grill marks and the tomatoes begin to soften.

5. 5

   Using tongs, carefully flip the tomatoes. Grill for another 3-4 minutes on the skin side until they are tender and heated through, but still hold their shape.

6. 6

   Remove the tomatoes from the grill and transfer them to a serving platter. Garnish with fresh chopped basil and serve immediately.