Mac & Cheese Casserole

Ingredients

• 1 pound (450 g) elbow macaroni

• 8 tablespoons unsalted butter (4 ounces; 113 g), divided

• 3 tablespoons all-purpose flour (3/4 ounce; 24 g)

• 3 cups (710 ml) whole milk

• 1 1/2 pounds grated sharp cheddar cheese (680 g; 6 cups), see notes

• 1 teaspoon (5 ml) hot sauce, such as Frank's RedHot

• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• 1/2 teaspoon mustard powder

• 1/4 teaspoon garlic powder

• 8 ounces grated Gruyère cheese (225 g; 2 cups), see notes

• 1 cup panko bread crumbs (2 1/2 ounces; 72 g)

Directions

1. Preheat oven to 350°F (175°C). In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than cooking time indicated on package. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. Set aside.

   
   

2. In a large saucepan, melt 3 tablespoons (40g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, whisking constantly and thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.

   
   

3. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to medium-low and, working in increments, whisk in cheddar cheese until a smooth, emulsified cheese sauce forms; do not let sauce come to a boil once cheese is added. Whisk in hot sauce, salt, mustard powder, and garlic powder.

   
   

4. Scrape cheese sauce into pasta and mix until evenly coated. Let cool slightly, then add grated Gruyère and mix well. Scrape pasta into a greased 9- by 13-inch baking dish and smooth surface into an even layer.

   
   

5. Add panko to a small mixing bowl. Melt remaining 3 tablespoons (45g) butter, then add to panko and mix until evenly coated. Season with salt. Scatter panko all over surface of mac and cheese in an even layer. Bake on top rack of oven until browned and bubbling, about 35 to 40  minutes (ovens can vary; check often to prevent top from burning).

   
   

6. Let mac and cheese rest 15 minutes, then serve. Leftover mac and cheese can be refrigerated for up to 5 days; it reheats surprisingly well in the microwave or oven.

Notes: For the cheese, any semi-firm cheese, such as cheddar, Swiss, Gruyère, Fontina, or Jack, can work here; feel free to use whichever appeals to you.

Make-Ahead and Storage: Casserole can be assembled through the end of step 4, then covered and stored in the refrigerator for up to five days before baking. Increase baking time by 15 minutes if refrigerated.

Brownies

Rich, decadent, and irresistibly chocolatey, these triple chocolate walnut brownies are a chocolate lover's dream! Made with melted butter, generous amounts of chocolate, crunchy walnuts, and a hint of coffee, they have a rich, fudgy center with a slightly crisp top and delicious bites of melted chocolate throughout. A perfect bakery-style brownie for parties, holidays, or anytime you crave an indulgent chocolate treat.

• Unsalted Butter – 1 lb. (4 sticks)

• Semi-Sweet Chocolate Chips – 1 lb. (for melting)

• Unsweetened Chocolate – 6 oz., chopped

• Eggs – 6, at room temperature

• Instant Coffee Granules – 3 tbsp.

• Vanilla Extract – 2 tbsp.

• Granulated Sugar – 2 1/4 cups

• All-Purpose Flour – 1 1/4 cups, divided

• Baking Powder – 1 tbsp.

• Salt – 1/2 tsp.

• Walnuts – 3 cups, roughly chopped

• Semi-Sweet Chocolate Chips – 12 oz. (for folding into the batter)

1. Prepare the Baking Pan

Preheat the oven to 350°F. Grease and flour a 12 x 18 x 1-inch baking sheet. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Melt the Chocolate

In a heatproof bowl set over a saucepan of gently simmering water, combine the butter, 1 pound of chocolate chips, and chopped unsweetened chocolate. Stir occasionally until completely melted and smooth. Make sure the bottom of the bowl does not touch the simmering water. Remove from heat and allow the chocolate mixture to cool slightly.

3. Prepare the Egg Mixture

In a large mixing bowl, gently stir together the eggs, instant coffee granules, vanilla extract, and sugar. Mix just until combined. Do not whisk vigorously or beat the eggs, as incorporating too much air can change the brownies' dense, fudgy texture.

4. Combine the Chocolate and Egg Mixtures

Gradually stir the warm melted chocolate mixture into the egg mixture until smooth and well combined. Allow the mixture to cool to room temperature before adding the dry ingredients. This prevents the flour from cooking prematurely and helps maintain a smooth brownie batter.

5. Prepare the Dry Ingredients

In a separate bowl, sift together 1 cup of flour, baking powder, and salt. Gently fold the dry ingredients into the cooled chocolate mixture until just combined. Avoid overmixing.

6. Add Walnuts and Chocolate Chips

In another bowl, toss the chopped walnuts and remaining 12 oz. of chocolate chips with the remaining 1/4 cup of flour. Gently fold this mixture into the brownie batter, distributing the walnuts and chocolate chips evenly.

7. Bake the Brownies

Pour the batter into the prepared baking sheet and spread evenly with a spatula. Bake at 350°F for approximately 20 minutes. Carefully tap the baking sheet against the oven rack to release any air trapped between the pan and the batter. Return to the oven and bake for another 12–18 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking! The brownies will continue to set as they cool.

8. Cool and Slice

Remove the brownies from the oven and allow them to cool completely in the pan. Refrigerate for at least 1–2 hours to help them firm up and make clean cuts. Lift the brownies out using the parchment paper, if used, and cut into 20 large squares with a sharp knife. For neat edges, wipe the knife clean between cuts.

Serving Suggestions

• Serve slightly chilled for a dense, fudgy bite.

• Warm individual squares slightly and serve with vanilla ice cream.

• Drizzle with melted chocolate or chocolate ganache for an extra-indulgent dessert.

• Dust lightly with powdered sugar for an elegant presentation.

Bhajji

A delicious assortment of Indian street-style bhajjis made with a spiced gram flour batter. Crispy and golden on the outside, soft and flavorful inside, these bhajjis are perfect as an evening snack, especially when served hot with chutney, chaat masala, and onion salad.

For the Bhajji Batter

• Besan (Gram Flour) – 2 cups

• Maida (All-Purpose Flour) – 2 tbsp.

• Rice Flour – 2 tbsp.

• Baking Soda – 1/4 tsp.

• Asafetida – 1/4 tsp.

• Turmeric Powder – 1/4 tsp.

• Red Chilli Powder – 1/2 tsp.

• Cumin Seeds – 1/2 tsp.

• Ajwain (Carom Seeds) – 1/2 tsp.

• Salt – to taste

• Water – as required

• Oil – for deep frying

Vegetables

• Raw Banana – 1, peeled and thinly sliced

• Onion – 1, cut into thick slices

• Potato – 1, peeled and thinly sliced

1. Prepare the Batter

In a large mixing bowl, combine besan, maida, rice flour, baking soda, asafetida, turmeric powder, red chilli powder, cumin seeds, ajwain, and salt. Gradually add water, whisking continuously to make a smooth, thick batter without lumps. The batter should be thick enough to coat the vegetables evenly without dripping excessively. Let the batter rest for 10–15 minutes.

2. Prepare the Vegetables

• Peel and thinly slice the raw banana.

• Peel and slice the potato into thin, even rounds.

• Separate the onion slices into rings or individual layers.

Pat the vegetables dry before dipping them into the batter.

3. Deep Fry the Bhajjis

Heat oil in a deep frying pan over medium heat. Dip each vegetable slice into the batter, coating it evenly. Gently slide into the hot oil, frying in small batches without overcrowding the pan. Fry, turning occasionally, until golden brown and crispy on both sides. Remove with a slotted spoon and drain on a wire rack or paper towels.

Mirchi Bhajji

Banana Peppers – 2

For the Potato Stuffing

• Potato – 1, boiled and mashed

• Onion – 2 tbsp., finely chopped

• Green Chillies – 1, finely chopped

• Cilantro – 1 tbsp., chopped

• Turmeric Powder – a pinch

• Red Chilli Powder – to taste

• Chaat Masala – 1/2 tsp.

• Salt – to taste

1. Slit the banana peppers lengthwise and carefully remove the seeds and membranes if desired.

   
   

2. In a bowl, combine mashed potato, onion, green chillies, cilantro, turmeric, red chilli powder, chaat masala, and salt.

   
   

3. Mix well and gently stuff the peppers with the potato mixture.

   
   

4. Dip each stuffed pepper into the prepared bhajji batter, coating it completely.

   
   

5. Carefully slide into medium-hot oil and deep fry until golden brown and crisp.

   
   

6. Remove and allow to cool slightly. Cut into approximately 2-inch pieces.

   
   

7. Return the pieces to the hot oil and fry again briefly until extra crispy and golden.

Egg Bhajji

Eggs – 4, hard-boiled and cut into halves

1. Hard-boil the eggs, peel, and cut them lengthwise into halves.

   
   

2. Gently pat the egg halves dry with a paper towel.

   
   

3. Dip each egg half into the prepared batter, ensuring it is evenly coated.

   
   

4. Carefully drop into medium-hot oil and deep fry until the coating turns golden brown and crispy.

   
   

5. Remove and drain on paper towels.

Bread Bhajji

Bread – 4 slices, edges trimmed and cut in half

1. Trim the crusts from the bread slices and cut each slice into halves.

   
   

2. Dip each bread piece into the prepared batter, coating all sides evenly.

   
   

3. Gently slide into medium-hot oil.

   
   

4. Deep fry until puffed up, golden brown, and crispy on both sides.

   
   

5. Remove and drain on paper towels.