2 Lads & Bay Town Kitchen

2 Lads & Bay Town Kitchen
Roasted Squash and Sausage Macaroni & Cheese with
White and Yellow Cheddar
The Great Mac & Cheese Bake-Off
2012 Recipes
1 onion, diced
2 cloves of garlic, minced
4 oz. butter
1/2 lb. sausage (we used a breakfast-type)
4 oz. flour
3 cups whole milk
1 cup sharp yellow cheddar
1 cup medium white cheddar
1 cup mashed roasted squash
Pinch nutmeg
Kosher salt and black pepper, to taste
1 lb. cooked elbow macaroni
The squash for this recipe needs to be cooked ahead of time. Choose
your favorite kind. It should be slightly overcooked and mashed well
before using.
Start with the butter, onion and garlic in a medium heat pot and sweat
until the onions are soft. Add in the sausage and cook fully, breaking
it up as you go. Add in the flour without draining any of the fat. Cook
for a minute or two and then start to add the milk, a cup or so at a
time, stirring as you go. Continue stirring until each cup is fully
incorporated before adding more. Once all of the milk is added, bring
the mix slowly to a boil and reduce heat. Simmer for a few minutes to
fully thicken. Add in the roasted squash and bring back to a boil. Add
in the cooked noodles and bring to a boil again. Once it has come to a
boil this time, remove from the heat and stir in the cheeses. Continue
to stir until the cheeses are fully melted. Check seasoning and serve.
Black Star Farms Old Mission &
Inn at Black Star Farms
Five Cheese Macaroni and Pancetta in a Cheese Cup
Macaroni and Cheese
1/2 lb. macaroni
1/2 cup green onions chopped
3 cloves roasted garlic, chopped
3 cups milk
2 oz. Roquefort cheese
2 oz. aged white cheddar
2 oz. Parmesan
2 oz. Gouda
2 oz. Swiss
2 cups pancetta, small cubes
1 tbsp. butter
3 tbsp. flour
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
In a large pot of boiling, salted water cook pasta al dente. While the
pasta is cooking, crisp the pancetta in a sauté pan over medium heat
for 5-6 minutes, strain and set aside. Add flour and butter to the pan,
keeping the mixture moving with a whisk for about 5 minutes to
create your rue. Make sure it is free of any lumps. Add milk, green
onions and roasted garlic, simmer 8-10 minutes. Incorporate cheese
until melted. Fold in the pasta, pancetta and herbs. Season to taste.
Cheese Cup
1 cup Swiss
1 tbsp. flour
Have oven set at 400°F. Add ingredients in a bowl and mix well. On a
baking sheet take a quarter cup of the cheese mixture and spread
evenly, forming a circle. Bake 6-8 minutes until bubbling and lightly
browned on the edges. Let the cheese cool for a few seconds on the
pan. Working quickly, with a spatula remove the cheese and place
over an upside down small bowl or cup. Gently press down on the
cheese to form a cup. Let cool to room temperature. These are best if
done the night before.
Bowers Harbor Vineyards & Aerie Restaurant
Smoked Beef Brisket Mac and Cheese
1 6 oz. smoked beef brisket
1/4 cup butter
2 tbsp. white flour
2 cups 2% low-fat milk
10 oz. sharp white cheddar cheese
1/2 cup grated Parmesan cheese
2.5 oz. boursin cheese (garlic and herb)
1 lb. elbow macaroni noodles
3/4 cup breadcrumbs (your choice what type)
Preheat oven to 350°F. Cook macaroni pasta per package instructions.
Drain and set aside. In a medium saucepan on medium heat, add
butter and cook until melted. Remove saucepan from heat and add
flour. Whisk constantly for 1 minute. Return saucepan to medium
heat and add milk, stirring to combine. Heat mixture until milk is hot
but not boiling. Chop white cheddar cheese into smaller squares (you
can also grate cheese). Add boursin cheese and add both to milk
mixture. Cook for 10 minutes or until cheese is completely melted.
Add Parmesan cheese and stir to combine. Cook until all cheese is
melted, about 2 more minutes. Add macaroni noodles to saucepan and
stir to combine pasta with cheese sauce. Shear beef brisket and place
in bottom of casserole dish or a ceramic, oven-safe crock 1/4 inch
thick. Pour macaroni mixture over brisket. Sprinkle breadcrumbs on
top of macaroni. Cook uncovered for 30 minutes. Let sit for 3-5
minutes after cooking to cool. Serves 4-6.
Brys Estate Vineyard and Winery &
The Cooks' House
Chateau Chantal & Chef Perry Harmon and
Terry VanKleek
Pulled Pork, Caramelized Onion & Aged Swiss
Cheese Mac-N-Cheese
Chateau Chantal Cavatappi Blanc 2012
8 oz. elbow macaroni, cooked al dente
6 tbsp. unsalted butter
4 tbsp. flour
2 cups milk
2 tbsp. mustard
2 cups shredded aged Swiss cheese
1/2 cup onion, small dice
8 oz. pulled pork, cut into bite sized pieces
1 clove garlic, cut in half
3/4 cup brioche crumbs
Caramelized Onions
Melt 1 tbsp. butter in a pan just large enough to hold the onions. Once
butter is melted, add onions and lightly season with salt. Continue to
cook over medium-low heat while stirring frequently, until the onions
are nicely caramelized. Set aside.
Cheese Sauce
Melt 4 tbsp. butter over medium heat in a 2-quart saucepan. Once the
butter has melted, add flour and mix well with a whisk (this is called
roux). Cook for 1 minute. Bring milk to a boil, and then pour over the
roux. Mix well again, so as to not get any lumps. Whisk in mustard.
Allow to simmer for 15 minutes over low heat. Whisk in shredded
Swiss cheese. Season with salt to taste.
Rub 1 tbsp. butter into a casserole dish, then rub the halved clove of
garlic over all the sides and bottom of the dish. Now add macaroni,
pulled pork and caramelized onions. Stir to mix well. Add the cheese
sauce. Top with brioche breadcrumbs. Bake in a 425°F oven until
crumbs are golden brown (approximately 30 minutes). Serves 6.
Kosher salt or table salt
Vegetable oil
1 lb. elbow macaroni or Cavatappi
1 quart milk
8 tbsp. (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 oz. sharp white cheddar, grated (4 cups)
4 oz. Parmesan, grated (2 cups)
4 oz. creamy Havarti, grated (2 cups)
1/2 tsp. freshly ground black pepper
1/2 tsp. ground nutmeg
3 large shallots, sliced thin
2 tbsp. olive oil
2 tbsp. red wine vinegar or balsamic vinegar
1 1/2 cups fresh French breadcrumbs
Preheat the oven to 375°F. Drizzle oil into a large pot of boiling salted
water. Add the macaroni and cook according to the directions on the
package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a
small saucepan, but don't boil it. Melt 6 tablespoons of butter in a
large (4-quart) pot, and add the flour. Cook over low heat for 2
minutes, stirring with a whisk. While whisking, add the hot milk and
cook for a minute or two more, until thickened and smooth. Off the
heat, add the cheeses, 1 tablespoon salt, pepper and nutmeg. Add the
cooked macaroni and stir well. Pour into a 3-quart baking dish. Sauté
the shallots in the olive oil until caramelized and deglaze with the
vinegar. Reduce until almost all of the vinegar is evaporated. Melt the
remaining 2 tablespoons of butter, combine them with the fresh
breadcrumbs, and sprinkle on top with the shallot mixture. Bake for
30 to 35 minutes, or until the sauce is bubbly and the macaroni is
browned on the top.
Chateau Grand Traverse & Siren Hall
Siren Hall Mac & Cheese
1 lb. tubetti pasta
1 1/2 lb. smoked beef brisket, medium dice
2 cups raw spinach
3 cups heavy cream
1 1/2 cups aged sharp cheddar
2 tsp. pepper flakes
2 tbsp. chopped parsley
Dash Tabasco
Salt and pepper, to taste
Heat half your cream with the pepper flakes and smoked brisket. Add
pasta and spinach, cook 4-5 min. Then add remaining cream, cheese
and Tabasco. Season and cook until it all comes together.
Peninsula Cellars & Mission Table
Hay Smoked Mac 'n Cheese with Pancetta and Butternut Squash
1 lb. pasta, cooked in salted water and drained
1 medium shallot, diced small
2 oz. sweet butter
2 oz. all purpose flour
3 oz. Peninsula Cellars Riesling (dry or semi-dry)
26 oz. milk
4 oz. cream cheese, smoked over organic hay for 8 minutes
3 oz. white cheddar, grated
2 oz. mascarpone cheese
1 tbsp. kosher salt, plus 1 tsp
1 tsp. fresh ground white pepper
Dash Tabasco sauce
4-5 oz. pancetta, diced and cooked until crispy (save the rendered fat)
1/2 butternut squash peeled, diced small, sautéed in oil 5-6 minutes
3 oz. good Parmesan (Reggiano or Grana Padano)
2-3 oz. panko breadcrumbs, cooked in pancetta fat until light brown
Sweat shallots in butter 2 minutes. Add flour and cook over medium
heat 3-4 minutes to make roux, stirring constantly. Add wine and
cook 1 minute. Add milk and whisk together. Cook over low heat 5
minutes. Add all cheese except Parmesan, then add dash of Tabasco
and season to taste with salt and white pepper. Add pancetta and
butternut squash (both already cooked). Toss cooked pasta with
cheese sauce and pour into 8 bowls. Sprinkle Parmesan and
breadcrumbs over pasta mixture and bake in 350°F oven until golden
brown, about 5 minutes. Serves 8.