Mac and Cheese is always good, but it's even better when it's for a good cause. I wanted to share some information about Emmi Roth USA's participation in Taste of the Nation events, where one of their chefs, Evan Topel is sharing recipes and cooking tips for specialty cheeses with attendees, all to help raise funds for Share Our Strength, as part of the company's mission to end hunger in America.
I haven't made the Mac and Cheese myself, yet...but after ripping the packaging open and nibbling on some cheese, I think I'll just keep the entire block for myself! Wow, I love hard cheeses with a nutty flavor and this Le Gruyere from Switzerland is awesome!
I normally stick to our own local artisan cheeses, considering we are in the Artisan Cheese capitol of the world right here in Northern California....in my opinion, but a cheese from Switzerland...yes, sign me up. Dominic's Great Grandpa immigrated to the U.S. from Switzerland and went into the dairy business once established here. The Grossi side of the family is Swiss Italian, so I couldn't pass up the opportunity to taste a cheese from Switzerland.
Okay, here is Chef Topel's recipe for Kaltbach Le Gruyere & Truffle Mac and Cheese......
Kaltbach™ Cave-aged Le Gruyère® & Truffle Mac ‘n Cheese
Yield: 6 – 8 oz. entrees
12 – 4 oz. side servings
Ingredients:
1⁄2 lb Trottole or Orecchietti Pasta
1 cup Casa Solana White Cheese Sauce
1 1⁄2 cups Emmi Kaltbach™ Cave-aged
Le Gruyère®, shredded
1 1⁄2 cups Emmi Le Gruyère®, shredded
1 lb Assorted Mushrooms, sliced
1⁄2 lb Yellow Onions, chopped course (1⁄2”)
1⁄2 tbsp Olive Oil
1⁄2 cup Whole Milk
3⁄4 tsp Truffle Oil
1⁄4 tsp Truffle Essence
Black Pepper, ground
Salt to taste
1⁄2 cups Bread Crumbs
Method:
• Pre-Heat Oven to 350˚ Degrees
• Cook pasta very al dente, 5-6 Minutes.
• Drain pasta, rinse with cold water and set aside. Pasta can be cooked in advance and stored in zip lock bag for 2 days.
• Sauté mushrooms in olive oil over medium heat 3-5 min. Add onions and continue cooking until onions are translucent and lightly browned on edges. Take off heat and set aside.
• In a large bowl combine: cheese sauce, shredded Kaltbach™ Cave-aged Le Gruyère®, shredded Le Gruyère®, milk, salt, pepper and truffle oil and mix well.
• Place cheese sauce mix in saucepan or in microwave container. Heat until warm enough to be soft and fluid. DO NOT ALLOW TO BOIL.
• Gently fold pasta and sautéed mushrooms and onions into warmed sauce.
• Place pasta and cheese mixture in a greased or sprayed casserole dish and top with bread crumbs.
• Cover and place in a pre-heated 375-degree oven for 20-30 minutes.
12 – 4 oz. side servings
Ingredients:
1⁄2 lb Trottole or Orecchietti Pasta
1 cup Casa Solana White Cheese Sauce
1 1⁄2 cups Emmi Kaltbach™ Cave-aged
Le Gruyère®, shredded
1 1⁄2 cups Emmi Le Gruyère®, shredded
1 lb Assorted Mushrooms, sliced
1⁄2 lb Yellow Onions, chopped course (1⁄2”)
1⁄2 tbsp Olive Oil
1⁄2 cup Whole Milk
3⁄4 tsp Truffle Oil
1⁄4 tsp Truffle Essence
Black Pepper, ground
Salt to taste
1⁄2 cups Bread Crumbs
Method:
• Pre-Heat Oven to 350˚ Degrees
• Cook pasta very al dente, 5-6 Minutes.
• Drain pasta, rinse with cold water and set aside. Pasta can be cooked in advance and stored in zip lock bag for 2 days.
• Sauté mushrooms in olive oil over medium heat 3-5 min. Add onions and continue cooking until onions are translucent and lightly browned on edges. Take off heat and set aside.
• In a large bowl combine: cheese sauce, shredded Kaltbach™ Cave-aged Le Gruyère®, shredded Le Gruyère®, milk, salt, pepper and truffle oil and mix well.
• Place cheese sauce mix in saucepan or in microwave container. Heat until warm enough to be soft and fluid. DO NOT ALLOW TO BOIL.
• Gently fold pasta and sautéed mushrooms and onions into warmed sauce.
• Place pasta and cheese mixture in a greased or sprayed casserole dish and top with bread crumbs.
• Cover and place in a pre-heated 375-degree oven for 20-30 minutes.
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