->Macaroni Cheese 57 <-

8 ounces uncooked large elbow macaroni

4 quarts water

1 tablespoon salt

1 stick (1/2 cup) unsalted butter

1 1/2 cups onion, minced

1 tablespoon garlic, minced

1 tablespoon freshly grated lime zest

1 tablespoon Worcestershire sauce

2 teaspoons Tabasco sauce (or to taste)

1 teaspoon ground cumin

1/2 teaspoon celery salt

1/2 cup all purpose flour

1 quart heavy cream

1 tablespoon dried Mexican oregano

2 tablespoons freshly minced cilantro (stems only)

4 cups Mexican blend cheese

2 cups queso blend cheese

1/2 stick (1/4 cup) unsalted butter

1 teaspoon chile powder

1 cup Panko breadcrumbs

1/2 cup yellow cornmeal

1/2 cup pumpkin seeds, chopped

dash of salt

Garnish

1 cup sour cream

2 teaspoons cilantro leaves, chopped

1 tablespoon green onions (light green portion), chopped

1/2 teaspoon lime zest, grated

Butter the bottom and sides of a large ceramic or glass-baking dish:

10"x

20"x

2 deep. Position oven rack to the center position in the

oven and preheat oven to 350 degrees.

Melt butter in 4 quart, heavy-duty, non-stick pot over medium low

heat. Add onion, garlic and lime zest and sweat over medium-low

heat for 1-2 minutes - do not allow this to brown. Add Worcestershire

and Tabasco sauce and cook for 30 seconds, scraping up any browned

bits in the bottom of the pan. Add cumin and celery salt. Stir in

flour and cook over low heat for 3-4 minutes, continuously scraping

the bottom of the pan with a wooden spoon. Whisk in cream until

mixture is smooth and bring it up to a low simmer. Add oregano and cilantro. Stirring frequently, cook cream sauce over low heat for 15 minutes. Cream will reduce and sauce will thicken to about volume. Stir in Mexican blend cheese until thoroughly melted.

While sauce is reducing: In a separate large pot, bring 4 quarts

of water and 1 tablespoon salt to a boil. Cook corn macaroni according

7-8 minutes

a little firm (al dente). Drain and set aside - reserving 1/2 cup

cooking water. (This can be done while the cream sauce is reducing.)

Carefully stir cooked macaroni into the cheese sauce until combined,

adding the 1/2 cup of cooking water to thin the sauce a bit. Very

carefully, pour entire hot mixture into baking dish and lightly

smooth out the top with the back of a spoon.

Combine butter and chile powder in a microwave safe dish (large

enough to hold dry ingredients); melt butter in microwave on "high"

for 30 seconds, or until melted. Stir butter and add Panko breadcrumbs,

cornmeal, pepitas and salt. Mix together with a fork until crumbs

are moist.

Sprinkle a thick layer of the queso blend cheese evenly over the

top of the dish, and then finish with the breadcrumb mixture. Bake

uncovered in the center position of the oven for 30-45 minutes,

until cheese is bubbly and the top is a light golden brown.

Blend sour cream with cilantro, green onions and lime zest. Garnish

each serving with a dollop of flavored cream cheese.