“Cooking” with the Tax Guy – Holiday Edition
By: Mark Batchek
Hello friends! It’s hard to believe Thanksgiving has come and gone, and Hanukkah, Christmas, and New Year’s Eve are right around the corner. This is such a festive time of year; it also foreshadows the 4-month “hibernation period” that we in the tax world refer to as “Busy Season.” I use the word hibernation because most of us retreat to our offices for the winter and do not come out until spring (April 15th). It is not sleep we’re getting though. Instead, we are juggling new tax forms, code sections, laws, and IRS FAQs to make sure our clients have the most positive experience with their yearly check-in with the IRS.
Well, before tax season gears up, it’s time to spend some quality time with family. This usually involves holiday cooking in our house. The holidays are special because all of us are gathered at the table for a meal only a few times a year. With my kids’ schedule and mine, it’s not always easy to do. For those who are new to my writings, I grew up in the restaurant business and was a sous chef in my life before tax. I still love to cook and create dishes in my spare time. Let’s talk about some holiday recipes that my kids request, sometimes throughout the year!
Baked Mac & Cheese
Ingredients:
- 16 oz. dried elbow macaroni
- ½ cup flour
- ½ cup unsalted butter
- 2½ cups half & half
- 1½ cups whole milk
- 2 cups shredded smoked cheddar Gruyere cheese, divided (measured after shredding)
- 4 cups shredded X-sharp cheddar or smoked cheddar cheese, divided (measured after shredding)
- ¼ tsp. paprika or smoked paprika
- ½ tsp. black pepper
- ½ Tbsp. salt (optional), the cheese has a lot of salt
Directions:
- Preheat oven to 325 degrees.
- Shred cheeses and toss together to mix, then divide into three piles (approx. 3 cups for the sauce, 1½ cups for the inner layer, and 1½ cups for the topping). 3.
- Bring a large pot of salted water to a boil. Add macaroni and cook to al dente. Drain and rinse in cool water.
- To make roux, melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half & half, whisking constantly, until smooth. Slowly pour in the remaining half & half and the milk.
- Whisk constantly, until totally combined and smooth. Continue to whisk until it has reached a “thick” consistency.
- Remove from heat and mix in 1½ cups of cheese and the spices and combine until melted. Add the other 1½ cups of cheese and stir until completely melted.
- In a large mixing bowl, combine the macaroni with the cheese sauce, mixing to combine. Pour ½ of the mixture into a 13” x 9” baking dish or aluminum pan, and top with 1½ cups of cheese. Then add the remaining pasta mixture.
- Sprinkle the remaining 1½ cups of cheese on top and bake for 15-30 minutes, or until it is bubbly and light golden brown. You can broil at the end to brown cheese.
Broccoli Casserole
Ingredients:
- 32 oz. frozen broccoli florets, thawed and drained
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 can or bag of fried onions (6 oz.)
- 1½ cup shredded cheddar cheese (I recommend shredding the block, not bagged)
- Garlic powder
- ½ tsp. fresh ground pepper
Directions:
- Preheat oven to 325 degrees.
- In a pot on the stove combine the broccoli, soup, sour cream, 1 cup of cheese and 1¼ cup onions over medium heat for about 5 minutes, add in a few shakes of garlic powder and the black pepper. Transfer to a 13” x 9” pan.
- Bake uncovered for 30 minutes, remove and sprinkle with remaining fried onions and cheese. Return to oven and bake for another 15 minutes or until cheese is melted.
We made both dishes to side with our smoked turkey for Thanksgiving, and all enjoyed. Until we cook again, happy holidays and Bon Appetit!
