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.
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