DRY-AGED PORK CHOPS WITH MAC AND CHEESE

INGREDIENTS:

2 dry-aged pork chops
4 stems thyme
salt

DIRECTIONS:

Put steaks with thyme in a sous vide bag, vacuum and cook at 150 degrees in a sous vide bath for about 45 minutes. Take the steaks out of the bag, score the fat layer crosswise and fry fat side down for about 3 minutes. Then fry steaks on each side for approx. 4 minutes and season with salt.

MAC AND CHEESE

INGREDIENTS:

5 tablespoons unsalted butter, divided, plus more for greasing the baking dish
3 tablespoons all-purpose flour
2 1/2 cups half-and-half or whole milk
1 pound sharp cheddar cheese, cut into 1/2-inch pieces, divided
1/2 pound Colby cheese, cut into 1/2-inch pieces, divided
1 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Kosher salt & black pepper
1 pound elbow macaroni
3/4 cup plain dry breadcrumbs

DIRECTIONS:

Preheat the oven to 350°F. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add one-half of the cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg, and cayenne; season with salt and pepper.

Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish.

In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave oven. Add the breadcrumbs, season with salt and pepper, and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake for 45 minutes, or until bubbling and golden on top. Let stand for 15 minutes before serving.