Mac & Cheese
Sauté onion in large pot with unsalted butter until translucent. Add garlic, salt and pepper, Dijon, and pinch of cayenne. Add milk and cream and bring to a simmer, then add shredded cheeses. Reduce heat until cheese is melted and sauce is thickened. Add macaroni and mix until combined. Let cool overnight in a loaf pan. Slice macaroni and fry in pan with melted butter just until warmed on both sides. Do not stir!
Brush bread with bacon and brandy jam and top with fried mac and cheese and another slice of bread. Brush top of sandwich with olive oil and grill on hot panini press until golden on both sides.
Warm Roasted Beet Salad
Peel and slice beets in ¼-inch discs. Drizzle with olive oil and salt and pepper. Bake in preheated oven at 400 °F for 15–18 minutes. Place desired amounts of greens in bowl and toss with dressing. Top with beet slices, and crumbled feta cheese. Garnish with candied pumpkin seeds.
Candied Pumpkin Seeds
In a bowl, toss brown sugar and pour maple syrup over seeds until coated. Roast in oven at 350 °F for 10–12 minutes until lightly browned. Cool and break into shards.