MAC AND CALIFORNIA CHEESE

An epicurean twist to a favorite family dish. Uses cheeses in the Real California Cheese Gift Box. 

Gourmet Mac & Cheese Variations
Half & Half 1 cup
Heavy Cream ½ cup
Bay Leaf 1 ea
Butter 4 Tbs
Flour 8 Tbs
Cayenne 1/8 tsp
Dry Mustard ½ Tbs
Worcestershire Sauce 1 tsp
Vintage Cheddar, grated 1-¼ cup
Salt & Fresh Ground Pepper taste
Elbow Macaroni, cooked 1 lb
Panko Breadcrumbs 2 cup
Parmesan, finely grated ½ cup
Butter, Melted ½ cup

Build Béchamel base

1. Preheat oven to 400 degrees
2. Heat half & half with cream and bay in heavy sauce pan over medium flame until scalded.
3. Melt 3 tbs of the butter in a small saucepan over medium flame, add flour, mix well, cook well and reserve.
4. Remove bay leaf from cream mixture. Add 1/3 of cream mixture to the roux over a medium flame. Add cayenne, dry mustard and Worcestershire – mix well with a whisk until smooth. Add remaining cream mixture, and whisk over medium flame until smooth. Lower heat and cook 10 minutes. Remove from heat and reserve warm.

Finish Everyday

1. Add grated Vintage Cheddar to béchamel base, stir until melted
2. Combine cooked elbow macaroni with the sauce in a large mixing bowl, fold together gently with a rubber spatula, mixing well. Season with salt and fresh ground pepper
3. Combine breadcrumbs, parmesan and melted butter. Mix well. Use remaining butter to butter a 9-inch by 13-inch baking dish. Transfer macaroni and cheese to baking dish and top with breadcrumb mixture. Bake in a preheated oven until crumbs are golden brown, about 15 minutes. Serve

Gold Standard Variations
Grilled Breast of Chicken, ½ inch dice 12 oz
Roasted Red Peppers,
Peeled, seeded and ½ inch dice 6 oz
Fresh Rosemary, finely chopped 2 Tbs

Or

Pancetta, cooked crisp and coarse crumble 6 oz
Roasted Red Tomatoes 6 oz
Fresh Chives 3 Tbs

Or

Sliced Leeks, softened in butter 6 oz
Fresh Peas (or defrosted frozen petite) 6 oz
Fresh Sage 2 Tbs