|Chris Godwin, is a member of the Casting Billboard Department, and has worked with Casting Networks in both San Francisco and Los Angeles.Born in San Francisco and raised in Washington D.C., Chris feels right at home on both the East and West coasts and is proud to call Los Angeles home. He has worked all over the film industry, from development and producing to post production and most everything in between. A graduate of the USC school of cinema and television, Chris owns a production company called Earthrise Pictures, that works with writers to develop screenplays for commercial sale and occasionally produces movies of his own.
In his time off, Chris enjoys a solid night on the town, some football on TV and the company of good friends. He writes, he reads, he watches movies old and new, and ocassionally takes an adventure to the Bay Area to hike through the Golden Gate Park.
In this issue of The Networker, he’s going to share with you the patented recipe for his Perfect Baked Macaroni and Cheese. Well, really there’s nothing patented about it, just make it and enjoy, its the holidays and you can afford the calories 🙂
Perfect Baked Macaroni and Cheese
1 lb of elbow macaroni
1 lb of shredded cheddar cheese (maybe more, there’s never enough cheese)
½ lb of shredded mozzerella cheese
1-2 cups of Whole Milk
1 egg (uncooked)
1 cup of bread crumbs
1 package of bacon (that’s right. Bacon)
1) Boil a pot of water and follow the instructions on the macaroni box to cook the macaroni completely.
2) While the macaroni is cooking, prepare a measuring cup with the milk. Add the egg to the milk, and stir thoroughly.
3) Fry the bacon, following the instructions on the package. NOTE: I recommend undercooking the bacon, as the oven will cook it more later on, so don’t cook for more than 5-7 minutes depending on the heat. Feel free to adjust to your liking.
4) When the macaroni is done, mix in an entire bag of shredded cheese and stir thoroughly.
5) Pour half of the macaroni and cheese mixture into a baking pan. Do not fill completely!
6) Cover the mixture in a fine layer of shredded mozzerella cheese
7) Break up pieces of the cooked bacon and distribute evenly over the first layer of shredded mozzerella cheese.
8) Pour the rest of the macaroni and cheese mixure over the mozzerella bacon layer and repeat steps 6 and 7 to the top layer
9) Pour the Milk/Egg mixture over the entire thing. It doesn’t need to be deep, just 1/3 to ½ the depth of the pan/dish
10) Bake at 325 Degrees for 15-20 minutes until the mozzerella is fully melted or until it looks delicious.
11) Once the baking is done, right before serving, dust the top of the tray with the breadcrumbs, spread evenly. There is a variation where you can mix the breadcrumbs into the mixture before the baking, but I think its a better “dressing” to be added after.
12) Enjoy! Happy Holidays!