More is Better

  From DELISH my son-in-law loved it!! Also very easy to make! 4   Tbsp.   butter 4   Tbsp.   all-purpose flour 2   c.   milk 1   c.   heavy cream 1/2   tsp.   ground mustard 1/8   tsp.   cayenne pepper Kosher salt Freshly ground black pepper 5   1/2   c.   shredded cheddar  1   lb.   cavatappi (we used gemelli) Step 1 Bring a large pot of salted water to a boil.  Step  2 In a medium pot over medium heat, melt butter. Add flour and cook until golden and smells nutty, about 1 minute. Slowly add milk while whisking. Continue whisking until no lumps remain and mixture thickens, 1 to 2 minutes more.  Step  3 Add cream, ground mustard, and cayenne and season with salt and pepper. Let simmer for 2 minutes, then turn off heat and whisk in cheese until completely melted.  Step  4 Add pasta to boiling water and cook according to package directions. Reserve about ½ cup past...

 From the TODAY Show by Chef Laura Vitale we decided this would be our Christmas Night Dinner ! Yum! Kevin was the guest chef on this because I was under the weather! CHEF NOTES: This recipe feels really special and it’s a great way to elevate a standard meat sauce. I love serving this around the holiday season paired with a green salad with shaved apple and fennel, plenty of crusty bread and good red wine. It's the perfect special occasion meal that really doesn’t take much effort.  SWAP OPTION:  Instead of short ribs, try chuck roast, which is less expensive and can be cooked the same way.  TECHNIQUE TIP:  If time allows, make this ragu the day before you need to serve it. The fat will solidify, making it really easy to spoon off. Plus, the flavor will get even better. When ready to serve, remove the ragu from the refrigerator, scoop off and discard fat. Bring the ragu to a simmer in a pot on the stove and simmer gently to reheat.  SPECIAL KITCHEN EQUIPME...

 From TODAY show demo'd by Chef Joe Isidori. It'sthe breadcrumbs that transform this dish for me because the pecorino romano cheese lends an irresistable punch of flavor. I could eat the breadcrumbs alone! We always use it on all the baked seafood dishes made on Christmas Eve. SERVINGS: 3-4  1 cup Italian seasoned breadcrumbs  1 cup grated pecorino romano cheese  1/4 cup olive oil  1/4 cup freshly squeezed lemon juice  1 tablespoon dried oregano  1 teaspoon paprika   12 jumbo shrimp (16-20 or 12-15 size)  1 cup white wine  1 cup freshly squeezed lemon juice  1 cup oreganata breadcrumbs (recipe above) 4 tablespoons butter, cut into small pieces  salt and freshly ground black pepper, to taste MAKE THE OREGANATA BREADCRUMBS: (makes 2 cups)   Mix the following ingredients - bread crumbs, pecorino, olive oil, lemon juice, oregano and paprika. Reserve in refrigerator until ready for use. Use the other cup over your favorite...