PREPARATION

• Preheat the oven to 375 degrees.

• In a medium pot, melt œ cup butter over medium heat, then whisk in the flour. Whisk 2 minutes, then add the milk. Bring the bechamel to a simmer, reduce the heat to low and continue whisking about 10 minutes.

• Meanwhile, bring a large pot of salted water to a boil over high heat. Boil the pasta according to package directions until al dente, then drain and place in a large mixing bowl and stir with a drizzle of olive oil.

• Add the Fontina, cheddar, asiago and Velveeta to the bechamel and stir until the cheeses melt. Season to taste with cayenne, salt and pepper. Set aside and keep warm.

• In a small skillet, melt the remaining Œ cup butter over medium-high heat. When the butter foams, add the breadcrumbs. Stir the breadcrumbs until toasted, about 2 minutes, then remove from the heat.

• Pour the cheese sauce over the pasta and mix until thoroughly coated, then pour into a 9-by-13-inch casserole dish. Evenly sprinkle the top with the breadcrumbs.

• Bake 10 minutes. Serve with Red Gravy. 

PREPARATION

• In a large pot, heat the olive oil over medium-high heat. When the oil begins to smoke, add the onion and garlic and saute until they begin to brown, 12 to 15 minutes.

• Add the tomato paste and reduce the heat to low. Stir and cook the tomato paste about 5 minutes.

• Add the tomato sauce and water and bring to a boil over high heat, then reduce the heat to medium-low and simmer about 1 hour.

• Stir in the Italian seasoning, oregano, anise and salt and pepper to taste. Serve over mac ‘n’ cheese or other pasta.

PREPARATION

• Prepare a charcoal or gas grill for medium, direct heat.

• Pierce the eggplant with a fork in 8 to 10 places. Grill the eggplant over direct heat, turning every 5 minutes to cook evenly. Once the eggplant is soft all over, set in a bowl to cool.

• Cut the eggplant in half lengthwise. Scoop out the flesh and let drain in a fine-mesh sieve or colander until ready to use.

• Preheat the oven to 400 degrees.

• In a medium pot, melt the butter over medium heat. Add the onion and garlic and saute until the onions are translucent, 4 to 5 minutes. Sprinkle the flour over the onion mixture and stir to incorporate, then stir in the milk and heavy cream and bring to a simmer. Reduce the heat to low and simmer 10 minutes. Season with the salt and pepper.

• Transfer the sauce to a blender and add the eggplant and œ cup Parmesan. Puree the mixture.

• Stir in the crabmeat, then pour the dip into a 7-inch round casserole dish. Sprinkle the top with the breadcrumbs and the remaining Œ cup Parmesan. 

 • Bake 10 minutes. Serve with benne wafers, water