Featured Wisconsin Cheeses: GranQueso, Parmesan, Fontina
Ingredients are everything!
Three-Cheese Tequila Mac ‘n Cheese
Serves 6 to 8
This is a four-step recipe. Two or three weeks before you want to make this dish you’ll
need to infuse the tequila. Then, you’ll need to roast the poblano peppers and then
cook the macaroni. You’ll make your Mac ‘n Cheese and bake it, then add the Parmesan
and breadcrumb topping and finish baking. Finally, serve it up to your friends and family
with small fancy glasses to sip the poblano-infused tequila as a fantastic pairing.
Phase One: Poblano Infused Añejo Tequila
One half 750 ML bottle (about 375ML) of a quality Añejo Tequila
4 large fresh poblano peppers
Pour 1/2 the bottle of tequila into a large jar. Cut the poblanos in quarters and
remove the seeds and the veins. Pop these into the tequila making sure you completely
cover the peppers with the liquid. Put the jar in the freezer. I tasted the tequila every
week and I liked the intensity after three weeks of infusing. Remove the peppers and
set the tequila aside for enjoying a sip or two during your prep and cooking time.
Phase Two: Roasted Poblano Peppers
8 large fresh whole poblano peppers
2 tablespoons extra virgin olive oil (I used Spanish Arbequina)
Preheat your oven to 425°F. Roll the poblanos in the olive oil to evenly coat.
Place in a 3-quart baking dish and roast in the oven until they blister and become a bit brown,
about 10 to 15 minutes.
Remove peppers and place them in a bowl with a plate on top to steam them about 15 minutes
until the skin is easy to peel off. After peeling off the pepper skin, remove the seeds and the
veins and cut the peppers into 1/2-inch pieces and set aside.
Phase Three: The Macaroni and Cheese
1 pound dried Lumaconi macaroni
4 tablespoons unsalted butter
1/3 cup flour
4 1/2 cups piping hot milk
6 ounces poblano-infused tequila
1/2 teaspoon Himalayan Pink Salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 cups Wisconsin GranQueso Cheese, grated
2 1/2 cups Wisconsin Fontina Cheese, grated
Preheat your oven to 375°F. Cook the macaroni in salted water, according to package directions,
until it is very al dente. Drain it well after rinsing it with cold water to stop the cooking and set aside.
In a medium saucepan, melt butter over medium heat. When it starts bubbling, add the flour
a little at a time and stir like mad. Keep cooking and stirring without stopping so this
mixture cooks but doesn’t burn.
Very slowly add the piping hot milk to the flour and butter and whisk, whisk, whisk for about
5 minutes until you have a creamy somewhat thickened sauce. Remove your pan from the heat
and add in your poblano-infused tequila and stir to blend in.
Add salt, black pepper and cayenne pepper, stir well. Now add the GranQueso and the
Fontina and stir until beautifully melted.
Add in your cooked macaroni and stir gently to coat them with the luscious cheese concoction. In a buttered casserole dish place half of the diced roasted poblano peppers in a layer on the bottom. Now pour the cheesy mixture over them. Place the rest of the roasted poblanos over the top and reward yourself with a sip of the poblano-infused tequila.
Place the dish in the oven for 25 minutes.
Phase Four: Fantastic!
4 tablespoons unsalted butter
2 cups Wisconsin SarVecchio Parmesan Cheese, grated
1 cup breadcrumbs
While your Mac n’ Cheese is baking, make your topping mixture with what else, more Wisconsin cheese!
In a small saucepan, melt the butter, remove from the heat and fold in the Parmesan Cheese along with the breadcrumbs and get ready to sprinkle.
Take your almost ready Mac n’ Cheese out of the oven and sprinkle the Parmesan mixture over the top of your creation.
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Place the pan back in the oven for 10 to 15 minutes, until the top is golden brown. Pour each guest an ounce and a half of the poblano-infused tequila as a delicious pairing with the macaroni and cheese. Enjoy!
Fontina, GranQueso, Macaroni & Cheese, Parmesan, Recipe, SarVecchio® Parmesan, Wisconsin Cheese
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