Smoky “Wintervera” Mac ‘n Cheese

By Haute Apple Pie

Smoky “Wintervera” Mac ‘n Cheese
Serves 6

Ingredients:
1 (1-pound) box cavatappi pasta
3 Portobello mushroom caps
8 tablespoons (1 stick) butter, divided
1 small yellow onion, sliced
2 teaspoons kosher salt, divided, plus more for salting water
2 teaspoons black pepper, divided
1 teaspoon garlic salt
2 cups skim milk
1 1/2 cups half and half
1/2 cup flour
3 cups Wisconsin Smoked Gruyere Cheese*, shredded
2 cups Wisconsin BellaVitano Gold Cheese, shredded
1 tablespoon Dijon mustard
3 sprigs fresh rosemary, chopped
1/2 cup panko breadcrumbs

Directions:
Preheat oven to 375°F. Bring a large pot of water to a rolling boil and add cavatappi noodles and salt, to taste. Cook noodles 8-10 minutes until al dente. Drain and set aside.

Meanwhile, wash mushrooms and use a knife to carefully remove most of the gills. Slice mushroom caps into mid-size chunks; set aside. 

Add 2 tablespoons butter to a large sauté pan and bring to medium heat. Add sliced onions and cook, stirring often, for 10-12 minutes, until onions soften and become golden brown. Add mushrooms and season with 1 teaspoon salt, 1 teaspoon pepper and garlic salt. Cook until mushrooms begin to soften, approximately 3-5 minutes. Remove from heat, set aside.

In a small saucepot, combine milk and half and half. Warm over low heat. 

In a large saucepot, melt remaining butter and gradually whisk in flour until mixture thickens. Do NOT let it burn. Slowly whisk in warm milk mixture, working in small amounts and incorporating each pour in to the roux. Gradually repeat process, this time adding shredded cheeses in small amounts and whisking until each amount is melted and well incorporated. 

Whisk in mustard and remaining 1 teaspoon each salt and pepper. Let sauce thicken slightly over low heat for 3-4 minutes. 

Divide pasta among six ovenproof ramekins and top with onion-mushroom mixture.  Pour cheese mixture over. 

Top with rosemary and panko breadcrumbs. 

Bake for 25-30 minutes or until breadcrumbs are golden brown.

*Any Smoked Wisconsin Cheese may be substituted, such as Wisconsin Smoked Gouda.

Gruyère, Macaroni & Cheese, Recipe, Wisconsin Cheese

One Response to “Smoky “Wintervera” Mac ‘n Cheese”

1. Smoky “Wintervera” Mac ‘n Cheese | says:

   January 25, 2011 at 9:10 am

   [...] sharing our recipe for Smoky Wintervera Mac ‘n Cheese, a savory blend of portabella mushrooms, carmelized onions, rosemary and two delicious Wisconsin [...]