Beans, beans, the musical fruit + Mama's Kick ass Mac and SIX Cheeses!

We have a family reunion this weekend.  Each of us is to bring a dish for Saturday night's dinner.  I am bringing two - because one was requested and the other is a sure-fire hit for many of the picky-asses (my kids included, mostly)

Warning:  Neither recipe is really WLS friendly AT ALL.  Take what you want and leave the rest, okay, it's good eatin'.

First:

Maple Baked Beans - From FoodNation, Bobby Flay

2 pounds beans, either kidney or navy pea variety (I used four types) alt pork (I used 16) 1panish onion, sliced (I used two large onions) 1 quart Bean Goop, recipe follows (2 Quarts) Preheat oven to 250 degrees F. Fill a stockpot with the beans and enough cold water to cover them. Bring the water to a boil and parboil the beans for approximately 20 minutes. Drain the water and reserve for later use. Place 4 salt pork cubes and half of the onion on the bottom of the bean pot. Fill the pot 3/4 full with beans. Add the Bean Goop. Fill the rest of the pot with the reserved water. Place the remaining cubes of salt pork and onion on top of the beans. Cover first with a layer of plastic wrap, then a layer of aluminum foil. Bake in the oven for 10 hours. Check beans at that time, blowing on them to see if the skin peels back. If so, they are finished. Time will vary depending on your oven and how long the beans were parboiled in the beginning. Cooking time could increase to as long as 12 hours total. Bean Goop: (Doubled all of this, for a big crowd - I also season to taste and add more as necessary - I am a rule breaker for recipe amounts.) 2 1/2 cups very hot water 1/2 cup light brown sugar 1/4 cup dark brown sugar 1/2 cup molasses 1/2 cup ketchup 1/4 cup cider vinegar 1/4 cup pure maple syrup (recommended: Parker's Maple Barn Pure Maple Syrup) 1 1/2 teaspoons dry mustard 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper In a large bowl or medium-size saucepan, mix the hot water with the sugars and molasses to dissolve the sugars. Then mix in all remaining ingredients. Set aside for use in the Baked Beans. Yield: about 1 quart

Next,  The Macaroni + Cheese!

This is another recipe from The Food Porn Channel - but, I modified and doubled quadrupled it.   I tasted it - and HOLY CRAP it is fanfreakingtastic.  I mean, it's always good, but this version kicks ass.

1 tablespoon salt, plus more for pasta water 1 pound large elbow macaroni (I used four lbs. of Barilla Cavatappi, cooked semi-firm) 6 tablespoons butter 6 tablespoons all-purpose flour 3 cups milk 1 cup heavy cream 1 tablespoon freshly ground black pepper I FORGOT TO ADD that I added two packs of pancetta, sizzled with onions and garlic, too! Modification:  I added several cheeses, quantities to equal the following times four, okay? (Beth added:  Asiago Cheese, Gorgonzola Cheese, Gruyere Cheese, Sharp Imported Swiss, Parmesan, and finally, White Cheddar) 1.5 lbs cheese shredded 2 cups bread crumbs (suggested: panko (Japanese) available at most markets) 2 tablespoons chopped fresh parsley, for garnish Preheat oven to 325 degrees F. In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally. Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve. For variations, add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.