FRIDAY'S FAMILY FAVORITE

Mac and cheese is usually the side of choice for the kids but today's recipe will probably be a big hit for the adults in the household. It would be great to take for a covered dish or to serve at a family get together. I made it for a special dinner last night and it turned out really well. It is not on anyone's diet list so save it for an occasional treat. It is another dish from the TUPELO HONEY CAFE.

MACARONI AND GOUDA CHEESE CASSEROLE
4 oz. Ritz crackers
1 c. panko bread crumbs
1 1/2 tsp. sea salt
1 tsp freshly ground pepper
2 tbsp. unsalted butter, melted
1 tsp. olive oil
1 large sweet onion(such as Vidalia), diced
8 c. water
2 c. elbow macaroni
3 c. heavy cream
1 1/2 c. shredded Gouda cheese(about 8 oz.)
1 tbsp. Worcestershire Sauce
1 tbsp. green hot pepper sauce
1/2 c. grated Parmesan cheese

Preheat the oven to 400. Lightly butter a 9x13 inch baking dish. In a food processor, pulse the crackers, bread crumbs, 1/2 tsp. of the salt, and 1/2 tsp. of the pepper, until coarsely ground. Place the mixture in a large bowl and combine with melted butter. Set the cracker mixture aside.
Heat the olive oil and the onion in a medium skillet over medium-high heat for 5-6 minutes, until the onion is translucent. Bring the water to a boil in a large stockpot and add 1/2 tsp. of the salt. add the macaroni and cook over high heat for about 12 minutes, or until just tender or al  dente. Drain the pasta and return to the stockpot. Add the onion, cream, gouda cheese, Worcestershire, hot pepper sauce, and the remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook over high heat, stirring frequently, for about 5 minutes, or until the cheese is melted.
Sprinkle half the bread crumb mixture evenly on the bottom of the prepared baking dish. Pour in the macaroni mixture and top with the remaining crumb mixture. Sprinkle the Parmesan cheese on top and bake for about 15 minutes, or until golden brown. Turn the oven off and let the casserole rest inside for 5 minutes before serving.