Macaroni and Cheese

Serves: 6

Ingredients:

1. 1 tablespoon unsalted butter
2. 1 medium onion, finely chopped
3. 1 1/2 teaspoons tomato paste
4. 1/2 teaspoon chopped thyme
5. 2 cups half-and-half
6. Salt
7. Freshly ground pepper
8. 3 cups elbow macaroni (12 ounces)
9. 4 ounces Gruyère, shredded
10. 4 ounces sharp white cheddar, shredded
11. 4 ounces imported Fontina cheese, shredded
12. 1/4 cup freshly grated Parmigiano-Reggiano cheese
13. 2 tablespoons panko bread crumbs

Directions:

1. Preheat the broiler and position a rack 8 inches from the heat. Put a kettle of water on to boil. In a large, deep ovenproof skillet, melt the butter. Add the onion and cook over moderate heat, stirring frequently, until softened, 5 minutes. Add the tomato paste and thyme and cook for 1 minute. Whisk in the half-and-half and 2 cups of hot water and bring to a simmer. Season with salt and pepper. Add the macaroni and cook over moderately low heat, stirring frequently, until the pasta is al dente, about 8 minutes. Stir in 1/4 cup of boiling water along with the Gruyère, cheddar and Fontina. Cover and let stand off the heat for 2 minutes, until the cheese is melted. Season with pepper and stir once or twice.
2. In a bowl, combine the Parmigiano and panko and sprinkle it over the pasta. Broil for 2 minutes or until golden. Serve.

Spinach Artichoke Dip

Serves: 15

Time: 30 min

Ingredients:

• 1/3 cup mayonnaise
• 1 cup cream cheese
• 2/3 cup sour cream
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) box frozen chopped spinach, thawed
• 2 cups parmesan cheese

Directions:

1. Preheat oven to 375°F.
2. Mix together Parmesan cheese, spinach, and artichoke hearts.
3. Combine remaining ingredients and mix with spinach mixture.
4. Bake for 20-30 minutes.
5. Serve with crackers or toasted bread.