November 25, 2014  |  By  | 

Murphy 1 Appetizers Main Dinner Desserts Page 3 Pages 5-8 Pages 10, 11 Murphy 2 Murphy 3 Mac and Cheese o 1 tablespoon olive oil o 1-inch thick piece pancetta o 3 cloves garlic, finely chopped o 3 tablespoons all-purpose flour o 6 to 7 cups whole milk, heated o 4 large egg yolks, lightly whisked o 2 teaspoons finely chopped fresh thyme leaves o 1 teaspoon cayenne pepper o 2 cups freshly grated Asiagocheese o 1 1/2 cups Irish white Cheddar o 1 1/2 cups Mountain Valley Cheddar o 1 cup grated Fontana cheese o 1/2 cup freshly grated Parmigianino Reggiano o Salt and freshly ground black pepper o 1 pound elbow macaroni o 1/2 cup coarsely chopped flat-leaf parsley Directions 1. Preheat oven to 350 degrees F. 2. Heat the oil in a large sauté pan over medium heat. 3. Add the pancetta and cook until golden brown on all sides. 4. Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. 5. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. 6. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes 7. Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontana, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. 8. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. 9. Remove from the oven and let rest 10 minutes before serving. Buttermilk Biscuits  4 cups all-purpose flour  1 tablespoon salt  1 tablespoon baking powder  2 teaspoons baking soda  1 cup vegetable shortening, cold, cut into 1/2-inch pieces  1 1/2 to 2 cups buttermilk, plus additional for brushing  Preheat the oven to 375 degrees F. Directions 1. Sift together the flour, salt, baking powder, and baking soda. 2. Make a well in the center and add 1 cup buttermilk. 3. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. 4. Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. 5. Press the dough out to 1 ½ inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. 6. Bake for 20 to 25 minutes until risen and golden brown.