Ingredients:

• 3 – 12 oz boxes pasta (The author uses Campanelle or Cavatelli, but elbows are fine)
• 12 tablespoons butter
• 1 cup all purpose flour
• 1.75 quarts (7 cups) heavy cream, warmed
• 16 ounces sour cream
• 6 ounces cream cheese, softened
• 2 teaspoons sea salt
• 2 teaspoons coarse ground pepper
• 1 tablespoon dry mustard
• 16 ounces shredded white cheddar*
• 12 ounces shredded Gruyère*
• 8 ounces shredded Gouda*

*I don’t recommend buying shredded cheese. I buy the blocks and shred it just before making the dish.

Topping Ingredients:

• 4 tablespoons butter
• 3 cups Panko bread crumbs (plain)
• Halved cherry tomatoes
• Scallions, chopped

Directions:

1. Preheat oven to 375 degrees.
2. Boil pasta according to package directions, drain, and return to pot. Set aside near stove with lid to keep warm.
3. Melt butter in a 5 quart or bigger pot.
4. Whisk in flour and cook until it has a hint of golden color.
5. Whisk in warmed heavy cream.
6. Cook for a few minutes, whisking.
7. Whisk in sour cream.
8. Whisk in salt, pepper, and dry mustard.
9. Taste. Make sure the salt level is where you like it, bearing in mind the cheese adds a bit of saltiness.
10. Adjust salt and pepper if necessary. (Add less to begin with if salt is a concern.)
11. Add cream cheese and whisk.**
12. Add cheddar cheese and whisk.**
13. Add Gruyère cheese and whisk.**
14. Add Gouda and whisk.**
15. Mix sauce with pasta in very large stainless steel bowl. Make sure all the noodles are coated well.
16. Butter a large casserole dish. If you have a 4-quart dish (14 x 10) it should all fit. The author uses a 3-quart (13 x 9) and a 2-quart (large loaf pan)
17. Pour noodle and sauce mixture into prepared pan(s)
18. Make a topping of melted butter and Panko bread crumbs
19. Sprinkle topping over casserole
20. Place desired number of halved cherry tomatoes on top
21. Bake 30 – 35 minutes or until bubbly and slightly browned on top.
22. Sprinkle on scallions during the last ten minutes.

**I taste the sauce at these points. Cheeses can vary, and it’s important to get enough cheese in the sauce, but not too much. Make sure it tastes like you want it to.

Ingredients:

• 1 cup (2 sticks) unsalted butter plus some for the baking dish
• 1 loaf good-quality day old Italian or French bread torn into 1″ pieces (about 6 cups)
• 1 loaf good-quality sourdough, torn into 1″ pieces (about 6 cups)
• 1 chopped sweet onion
• 3 minced shallots
• 1 cup chopped scallions
• 1/2 cup minced leek, white and pale green parts only
• 1 3/4 cups chopped celery
• 3/4 cup chopped fresh parsley or 2 tablespoons dried
• 1 tablespoon dried rosemary
• 1 1/2 teaspoons dried thyme
• 2 teaspoons ground savory
• 1 teaspoon dried marjoram
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Note: All herbs and seasonings should be adjusted to your individual taste.
• 3 – 4 cups low-sodium chicken broth, divided
• 3 large eggs

Directions:

1. Preheat oven to 250°.
2. Scatter bread in a single layer on two rimmed baking sheets.
3. Bake, stirring occasionally, until dried out with some golden-brown coloring, about 1 hour.
4. Let cool; transfer to a very large bowl.
5. Butter a large casserole dish. Mine is 14 x 11 (4 quarts) but you could use a 13 x 11.
6. Melt butter in a large skillet over medium-high heat; add onions, shallots, leeks, and celery. Stir often until just beginning to caramelize, about 15 minutes.
7. Add to bowl with bread.
8. Stir in herbs, salt, and pepper.
9. Drizzle in 2 cups broth and toss gently.
10. Let cool.
11. Whisk eggs in a small bowl.
12. Add 1 cup broth.
13. Fold gently into bread mixture until thoroughly combined.
14. Add additional broth if dressing seems too dry.
15. Transfer to buttered casserole dish.
16. Cover with foil and bake 40 minutes.
17. Uncover and bake until dressing is set and top is lightly browned and a bit crisp, about 45 minutes more unless you have other things in the oven. Then it might take longer.

Note: I make mine a day ahead, through step 15. I cover and refrigerate it, then take it out and let it sit on the counter for about 30 minutes before baking.

Ingredients:

• 6 ears fresh corn (about 5 cups)*
• 1 – 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 poblano pepper, chopped
• 1/2 cup chopped purple onion
• 1/2 cup chopped green onion
• 2 tablespoons fresh lime juice (juice of 1 lime)
• 1 avocado
• 2 cups Sargento Four Cheese Mexican blend
• 1/2 cup fresh cilantro, chopped

*Frozen corn may be substituted.

Dressing Ingredients:

• 1 cup Duke’s mayonnaise
• 1/3 cup sour cream
• 1 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon coarse sea salt
• 1 tablespoon fresh lime juice (juice of 1/2 lime)

Toppings (optional):

• Fritos, either crushed or used as scoops
• Extra cilantro
• Extra sea salt
• Extra limes to cut into wedges

Directions:

1. Mix together dressing ingredients and refrigerate.
2. If using fresh corn on the cob, brush with olive oil and grill, either outside or on a cast iron grill pan on the stove, about two minutes on each side until you get a bit of char.
3. If using frozen corn, saute in a cast iron pan with a little olive oil until it’s lightly charred.
4. Let corn cool, then cut from cob if needed, and place in a large bowl.
5. Stir in red bell pepper, jalapeno pepper, poblano pepper, purple onion, and green onion.
6. Stir in cheese blend.
7. Stir in dressing.
8. Refrigerate until close to serving time.
9. An hour or so before serving, chop avocado and drizzle with 2 tablespoons lime juice. Scatter on top of salad.
10. Add toppings, if desired, just before serving.
11. Serve with fresh cut lime wedges.

Note: Mamma doesn’t know a thing about Mexican Street Corn. But if that sounds interesting to you, leave out the shredded cheese mix and add a cup or so of grated cotija cheese or queso fresco. The result will be a spin on Mexican Street Corn, though probably not all that authentic, to be perfectly honest.

Ingredients:

• 5 pounds potatoes
• 6 ounce jar pimentos, well drained
• 4 chopped, hard-boiled eggs
• 2 cups of Duke’s mayonnaise
• 3/4 cup finely chopped celery
• 1 tablespoon prepared mustard
• 3/4 cup sweet mixed pickle cubes
• 1/2 cup finely chopped onion
• 4 tablespoons apple cider vinegar
• Salt and pepper to taste

Directions:

1. Peel and cube potatoes.
2. Place in a heavy saucepan and cover with water.
3. Add salt and cook over medium heat until tender, about 10 minutes.
4. Remove potatoes from heat and drain.
5. Sprinkle apple cider vinegar on potatoes.
6. Let cool awhile before adding other ingredients so potatoes don’t get mushy.
7. When cool, place potatoes in a large bowl.
8. Add chopped eggs, minced onion, chopped celery, pickle cubes, pimentos, mayonnaise, mustard, and salt and pepper.
9. Gently mix until well blended.
10. Chill for a few hours to blend flavors before serving.