Dinner time!

So, several weeks ago I was asked to audition (granted, after sending a bunch of information about myself to the casting director) for a new reality show on Fox about people with no formal cooking training who just happen to be really good cooks. My audition went really well, but I wasn't called back ... until I several days ago when I received a message from the casting director saying that they'd LOST MY APPLICATION and they really liked me but now it was too late and would I please consider auditioning next year and she was so sorry and oh wasn't this embarrassing etcetera. Wak wak. So although I won't be on the show, you guys get to reap the benefits of my (incredibly long) application process: applicants were asked to invent two dishes based on challenges, and I made and tested mine out on my family. Although I don't think this is the best or most interesting of the dishes I made, this is the one that everyone keeps asking for:

Bacon and Sage Macaroni & Cheese
2 tbsp butter
2 tbsp flour
1/2 pound orecchiette or other bowl-like pasta
8 oz sharp cheddar, grated
8 oz buffalo mozzarella, grated
6 garlic cloves, minced
1 tbsp paprika
1 tsp cayenne pepper
1 tbsp mustard powder
4 oz beer of your choice, preferably an amber
1/2 pound thick-cut bacon
8-10 fresh sage leaves
1/2 cup panko or breadcrumbs

Preheat oven to 425º. Fry bacon over high heat until crispy. Reserve bacon drippings, and fry sage leaves in the grease. Set bacon and sage aside on paper towels to drain. Break into bite-sized pieces when cool. Melt the butter over medium-low heat and stir in the flour to make a roux in a medium saucepan. When the roux is golden brown pour in 2 ounces of beer and begin putting in grated cheese mixture one handful at a time, stirring continuously. Continue adding beer, cheese, and spices until cheese mixture is blended and smooth (do not let it boil). Add bacon and fried sage. Meanwhile, cook pasta and drain when ready. Add 1/3 of pasta to a large casserole dish, cover with 1/3 of cheese sauce, and repeat until all the pasta and sauce are in the dish. Mix the pasta and sauce together with two large spoons, and sprinkle panko crumbs on top. Note: You can also make and serve this in several individual ramekins or smaller dishes, but don't bother with the layering in that case. Bake the casserole dish for about 25 minutes, or until cheese and crumbs are browned and bubbling. Decorate with fresh sage leaves and serve hot. Makes approximately 4 entrée servings.

The good news about this dish is that it's incredibly forgiving to substitution and error. Don't like spicy food? Leave out the cayenne! Prefer a sharper taste? Add a few drops of Worchestire sauce! Short on cash? Leave out the expensive buffalo mozzarella! It's pretty hard to mess this up, with a few exceptions: do NOT let the cheese get plasticky (this is why you start with a roux and add the cheese in small batches and cook over medium-low heat), and do not overcook it and let it burn in the oven (I warn from personal experience). Otherwise, mix and match it up and make it your own ... and let me know if you find a particularly delicious alteration! Enjoy!