It's my horseradish macaroni and cheese.
So to the roux which is equal amounts of butter,
when the butter bubbles, we add flour.
We're going to season it up
with about a teaspoon of dry mustard
and about a teaspoon of ground white pepper
and a little hint of cayenne pepper and a little nutmeg.
Any time we cook with cream or anything dark green
or in this case whole milk, we use a little nutmeg.
It highlights those flavors.
Little salt.
Over the shoulder for luck.
And a little Worcestershire sauce.
A little splash of Worcestershire
and then we're going to whisk in about two cups
of whole milk or half and half
and I'm also gonna cut in
to make it a little extra sauce
and to give it an extra layer of flavor
about a half a cup of bone broth or Stock-in-a-Box
and you can use chicken or beef, beef, either one works.
Just a little hint of layers of flavor, right,
and now we're gonna let this gently come up to a bubble
and thicken up for us.
I got macaroni with limes.
They look like little ziti rigate.
We're gonna cook our pasta just for five minutes
because it's gonna continue to cook in the sauce
when we bake it in the oven.
So five minutes in salted boiling water over high heat
then we're gonna drain it and don't forget to cold shock it.
Run it under cold water to stop the cooking process
then let it continue to drain so the pasta's nice and dry
and then we'll add it to our mix.
So this is tempering an egg, guys.
When we add in hot sauce
or hot liquid to an egg, okay,
we raise the heat, the cooking temperature of the egg
so it won't scramble
when we put it into the big pot of hot sauce.
Mm.
See there, now he's just happy hanging in the hot tub.
We're going to add a little sour cream.
Hey, kitchen, could you bring me a little granulated garlic?
I think I'd like to add a little granulated garlic
so I'm going to.
You don't have little elves in your pantry?
Thank you, darling.
Oh, two elves came out.
We have granulated garlic everywhere.
So a little granulated garlic
goes into our sour cream sauce base.
Mm.
I know, I know.
Then we're going to add our star ingredient for this dish,
our horseradish.
About a quarter cup.
Just eyeball it and to that,
we're gonna melt in a couple of cups of cheddar.
Super sharp white cheddar.
I agree, yes.
Now, this is delicious.
This is your base.
I think because it's got horseradish in it,
that brought to mind cocktail sauce
which is something I use horseradish in all the time.
So if you'd like to go crazy,
you can add a little chopped cooked shrimp.
(applause)
How about some beautiful pieces of lump crab meat?
Mhm.
And then we're gonna marry it with all the pasta.
(applause)
What am I saving this for?
No, it should go in there.
Okay, so now we're going to take
our now crab and shrimp horseradish mac and cheese
and pile it into a baking dish
and you know what makes a delicious topping?
Crushed saltine crackers.
(applause)
So I'm gonna put some crushed saltines on this
and top it with the leftover cheddar,
a little extra cheddar and I'm gonna brown this up.
This is our horseradish cheddar mac and cheese.
So I just topped it with lots of Oscar's bacon
and then up on top of that I sprinkle some fresh herbs
like dill, parsley, chives
and I hit it because mine has crab and shrimp in it
with a little Old Bay.
Yes.
(applause)