2 Lads & Chez Peres Braised Beef and Brie Macaroni and Cheese For the mac and cheese 1 lb. cavatappi pasta (cooked) ½ lb. slow cooked beef (like leftover pot roast) cut into small pieces ½ lb. brie cheese (cut into small pieces) ¼ lb. raclette cheese (grated) ¼ lb. fresh mushrooms (sautéed in butter and chopped fine) 3 cups heavy cream Toss everything together and place in a baking pan. Cover with foil and bake at 350° for about one hour or until bubbly throughout. Remove from oven and cool for a few minutes before serving. The Great Mac & Cheese Bake-Off 2011 Recipes For the tomatoes Cut ten roma tomatoes in half and place in a baking pan. Lightly sprinkle with kosher or sea salt. Bake at 250° until they appear to be about half dehydrated. This could take a few hours. When dried, remove from the oven and chop lightly in a food processor. They should still be a little chunky, but on their way to being pureed. For the fond lie This sauce takes time, but a good shortcut is to use the liquid from the pot roast in the mac and cheese recipe above. Reduce the liquid over medium heat until it has reached the desired consistency (should be thick enough to coat a spoon). Remove the sauce from the heat and stir in some truffle butter. This can be hard to find. If you have to substitute, use black truffle oil. Only use a little, it goes a long way. To serve Remove from the pan into bowls and top with the oven dried roma tomatoes and truffled fond lie sauce. Black Star Farms Old Mission & Inn at Black Star Farms Roasted garlic basil oil 12 cloves garlic 4 cups extra virgin olive oil ½ lb. fresh basil cleaned and de-stemmed Baked Macaroni w/Leelanau Cheese and Lamb Shoulder Confit Lamb shoulder 1 lamb shoulder roast, netting removed ½ cup kosher salt ¼ cup fresh ground black pepper 5 dried bay leaves, crushed 8 cloves garlic, crushed 6 sprigs fresh thyme 2 sprigs fresh rosemary 6-8 cups duck fat, lamb fat, lard or extra virgin olive oil Cure the lamb shoulder Trim lamb into 4-6 pieces. Rub the meat with salt, pepper and bay leaves, and place in a bowl. Cover with plastic wrap. Refrigerate for up to 12 hrs. Marinate the lamb Rinse the lamb of the salt mixture and dry well. Place in a clean bowl with the rest of the mix and incorporate. Cover again and refrigerate for up to 12 hours. Confit the lamb Place lamb in a large enough pot/Dutch oven so there is at least 4 inches of space between the meat and top of the rim. Cover meat with the chosen fat or olive oil and bring to a temperature that you see just a few bubbles rising--the key being to cook at a very low temperature at a slow pace. This can also be done in an oven at around 225°. Cook the lamb for 8-12 hours, until the meat is soft and almost falling apart to the touch. Cool the meat on the counter at room temperature. Refrigerate until ready to use. Roast garlic on stove top at medium heat until it rises to the top. Pull off burner, cool to room temperature. Bring 2-3 quarts of water to a boil, drop basil in for 10-15 seconds. Pour into colander and then ice bath immediately. Dry basil well by pressing with a kitchen towel until all moisture is absorbed. Add basil and roasted garlic oil in blender, puree well. Place oil in refrigerator for 12 hours. Strain the oil thru cheesecloth and pour into a squeeze bottle. Macaroni and cheese ½ lb. macaroni 3 tbsp. lamb fat 3 tbsp. flour ½ cup leeks 3 cloves roasted garlic 3 cups milk 6 oz. fromage blanc 6 oz. raclette 2-3 cups lamb confit ¼ cup toasted pine nuts ¼ cup panko 1 tbsp. butter In a large pot of boiling salted water cook pasta al dente. In a separate pot warm lamb fat over medium heat and add leeks. Caramelize the leeks stirring frequently 4 -6 minutes. Whisk in the flour and garlic. Keep the mixture moving for about 5 minutes to create the roux. Make sure it’s free of lumps. Whisk in the milk and simmer 8-10 minutes. Incorporate the cheese until melted. Fold in pasta and lamb confit, season to taste. Pour mixture into buttered casserole dish. Melt butter in a saucepan and add panko and pine nuts to coat. Top the macaroni with the panko pine nut crust and bake 30 minutes at 300°. Cut and garnish plate with the roasted garlic basil oil. Bowers Harbor Vineyards & Sole Hole Mac & Cheese Sticks 1 lb. mini shells, precooked 2 cups Leelanau raclette cheese ½ lb. buffalo mozzarella ¼ cup butter 3 cups milk Salt and pepper to taste Boil water and add pasta, cook until ½ way done. Add all ingredients to a thick-gauged pot and melt together milk, cheese and butter on a low heat. Add shells and mix until blended well. In a large nonstick pan add mac and cheese mix and cool overnight. The next day, portion your mac with your hands to 1½ oz portions and form into a cheese stick shape. Bread the sticks with flour, then egg wash and then panko breadcrumbs. Fry the stick for 2 min. in 350° salad oil. Brys Estate Vineyard and Winery & The Cooks' House Caciocavallo and Honey Mac-n-Cheese w/Brioche Topping 8 oz. elbow macaroni ½ stick unsalted butter ¼ cup minced onions 3 tbsp. flour 2½ cups of milk 2 cups grated caciocavallo cheese 1/8 cup honey ½ cup brioche crumbs Salt and freshly ground pepper Bring 4 quarts salted water to a rapid boil, and cook the macaroni until not quite tender. Drain macaroni and set aside. In sauté pan, melt the butter, add onions and stir over low heat until onions are just translucent, but not browned. Stir in the flour. Continue to cook for an additional 2-3 minutes, and then gradually stir in the milk. Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts, then add the honey. Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1½ quarts). If you have any extra grated cheese, sprinkle this on top along with the brioche crumbs. Chateau Chantal & Harrington’s by the Bay Lobster & Crab Mac-N-Chz 12 oz. cooked pasta 1/8 cup lobster base 1 pint heavy cream 1 cup pepper jack cheese 1 cup cheddar cheese 1 cup blue cheese 1 cup mozzarella 1 cup parmesan 1/8 cup flour 1/8 cup oil Add salt and pepper to taste 6 cups cooked lobster and crab Heat cream. Mix flour and oil well, so there are no lumps. When cream is hot, slowly add the oil and flour mixture while whisking until thick. Mix in all the cheese and lobster base until the cheese is melted, then mix in pasta. Salt and pepper to taste, and fold in your lobster and crab pieces. Bake at 350° for 15 minutes and serve immediately. Chateau Grand Traverse & Siren Hall Peninsula Cellars & Jolly Pumpkin Siren Hall Mac & Cheese Jolly Pumpkin Mac & Cheese 1 lb. radiatore pasta (cooked and drained) 8-10 oz. fresh rosemary pork sausage (or hot Italian) 2 bunches broccolini trimmed and blanched ½ of 1 large cippolini onion (cut into small dice and caramelized) 16 oz. heavy cream 2 cups grated gruyere or Swiss style cheese 1½ cups panko breadcrumbs that have been toasted with ¼ cup melted butter 1½ tsp. truffle oil Salt and pepper 1 medium shallot diced small 2 oz. sweet butter 2 oz. all purpose flour 26 oz. vitamin D milk 4 oz. cream cheese 3 oz. white cheddar grated 2 oz. mascarpone cheese 1 tbsp. and 1 tsp. kosher salt 1 tsp. fresh ground white pepper Dash Tabasco sauce 2 tbsp. cooking sherry 3 cups shiitake mushrooms (sautéed will yield about 1 cup) 1 tbsp. ground dried morels 2 oz. white truffle oil 1 lb. pasta (elbow macaroni, penne, etc) cooked and drained 3 oz. good parmesan (reggiano or grana padano) 2·3 oz. panko breadcrumbs In a large skillet sauté sausage on medium heat until almost cooked through. Add caramelized onions, pasta and cream. When cream gets hot, fold in cheese. Season with salt and pepper. Cook until creamy consistency, and add broccolini. Pour in baking dish, cover with breadcrumbs, bake for 10-15 minutes at 400° and serve. Sweat shallots in butter 2 minutes. Add flour and cook over medium heat 3 to 4 minutes, stirring constantly, to make roux. Add milk and whisk together, cook over low heat 5 minutes. Stir In first three cheeses until smooth. Add all ingredients except parmesan and breadcrumbs. Toss cooked pasta with cheese sauce and pour into eight bowls. Sprinkle parmesan and breadcrumbs over pasta mixture and bake at 350° until golden brown, about 5 minutes.
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