I had this dish once before in Aqua Prieta Mx at La Reforma the dish was called Camarones Molcjete it was served boiling hot that is what makes me believe it was baked
This is by far my favorite mac and cheese: You’ll never eat mac cheese from a box againThis is really quite easy to makeThe sharpest cheddar cheese you can find gives it the best flavor… Four-Cheese Mac Cheese (6 servings) 3 cups uncooked elbow macaroni, cooked according to package directions ? cup all-purpose flour 1/8 tground pepper 2-1/2 cups skim milk 6 oz processed cheese, cubed (such as Velveeta – you can use light) 2 oz light cream cheese, cubed ? cup (2 oz) shredded sharp cheddar (the sharper the better!) 2 oz (1/2 cup) grated Parmesan cheese ?Combine flour and pepper in a 3-quart or larger panAdd ? cup milk and whisk until no lumps remainGradually add the remaining milk while continuing to whisk?Cook over medium heat for about 8 minutes or until the mixture comes to a soft boilCook for an additional minute, stirring constantly?Reduce heat and add the cheeses, stirring until meltedRemove from heat and stir in the macaroni.
Ryan Littman, JW Marriott Starr Pass Resort Spa Apple Brown Sugar Brined Turkey Littman says brining a turkey is simple process and worth the extra stepBrining really adds fantastic flavor and helps (the turkey) maintain moisture during the cooking process, he says, noting that you should not use self-basting turkeys, which already have been treated with a salt solution and won't benefit too much from briningThe only extra equipment you need is a large food-grade plastic bucket or bowl that can completely submerge the turkey in the brineHowever, do not use aluminum because the brine chemically reacts with the aluminum and will release a metallic taste from itLittman also recommends investing in an internal read thermometer, which cost about $10 at most grocery storesDo not rely on those pop up things that come with some turkeys, he saysFor a 10-12 pound turkey 3 quarts water 1 quart apple juice 2 cups kosher salt 1 cup brown sugar 1 tablespoon allspice 1 tablespoon dry sage Bring all ingredients to a boil and allow to chill overnight in a refrigeratorRemove turkey from packaging and rinse thoroughly inside and out under cold waterReserve giblets bag for gravyPlace turkey in plastic container and pour brine over it, making sure brine is in the turkey's cavityThe turkey should be completely submergedPlace turkey in refrigerator for 12 hoursRemove from brine and drain wellDry skin thoroughly with paper towels and preheat oven to 325 degreesBrush melted butter over all skin surface and lightly sprinkle with salt and fresh ground pepperPlace turkey on a roasting panMake sure to baste it several times while it is cooking to help develop a golden brown skinCook turkey until temperatures reaches 165 degrees in the thickest part of a thigh - about 3 hoursRemove turkey from oven and let it rest for 15 to 20 minutes to allow the juices to redistribute back into the meat before carving.
