RECIPES
We're excited to share with you Chef Justin Hoyt's Grand Champion recipe from New Hampshire's Own 2013 Macaroni & Cheese Bake Off, as published in the Union Leader (January 23, 2013 edition). Justin Hoyt is a chef at Molly's Restaurant in Hanover, New Hampshire.
CHEF JUSTIN'S MAC & CHEESE
8 oz rigatoni
3 c mornay sauce (recipe below)
Robie Farm heavy cream (to thin mornay if needed)
1 c sauteed shitake mushrooms
1/2 c prosciutto
wild porcini salt
freshly grated nutmeg
2 tbs minced basil
1/4 c grated Robie Farm Smoked Toma
1/4 c grated Robie Farm Gruyere
1/4 c grated Robie Farm Piermont
3 tbs butter
1 tbs minced thyme
4 tbs panko bread crumbs
For the Mornay Sauce (makes 3 cups):
4 tbs unsalted butter
2/3 c diced shallots
wild porcini salt
1/4 c flour
2-2/3 c milk
1-1/3 c Robie Farm heavy cream (or as needed)
1 bay leaf
4 black peppercorns
4 whole cloves
freshly ground nutmeg
freshly ground white pepper
1/2 c Robie Farm Gruyere
MORNEY SAUCE
Melt the butter in a large heavy saucepan over medium heat. Add the shallot and a pinch of salt and cook slowly, stirring occasionally, for 2-3 minutes, or until the shallot is translucent.
Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn. Whisking constantly, add the milk and cream and whisk until fully incorporated. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves.
Move the pan to one side of the burner, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan - don't scrape the bottom of the pan - and continue.)
Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper.
Strain the sauce, add the cheese, and whisk to melt. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. Note: If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream.
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 7 minutes and cool under refrigeration. Meanwhile, put a rack in the top third of the oven and preheat to 400 degrees. Warm the Mornay sauce in a large saucepan over low heat (thin with cream if necessary). Remove from heat and add the rigatoni, cheeses (reserve 1/4 cup to top), mushrooms, and prosciutto. Mix well and season to taste with salt and pepper.
Pour into an 8 c gratin dish, such as a 9x15 oval, or into a cast iron pan. Sprinkle the top with the thyme, reserved cheese, and buttered bread crumbs. Place the gratin dish/pan on a baking sheet in order to catch any sauce that may bubble over, then place in the oven. Turn the heat down to 375 and bake for 15-20 minutes, or until the mixture is hot and bubbling around the edges. If the gratin has not browned, turn on the broiler to brown the top - careful not to burn!
Enjoy!
CHEF JUSTIN'S MAC & CHEESE
8 oz rigatoni
3 c mornay sauce (recipe below)
Robie Farm heavy cream (to thin mornay if needed)
1 c sauteed shitake mushrooms
1/2 c prosciutto
wild porcini salt
freshly grated nutmeg
2 tbs minced basil
1/4 c grated Robie Farm Smoked Toma
1/4 c grated Robie Farm Gruyere
1/4 c grated Robie Farm Piermont
3 tbs butter
1 tbs minced thyme
4 tbs panko bread crumbs
For the Mornay Sauce (makes 3 cups):
4 tbs unsalted butter
2/3 c diced shallots
wild porcini salt
1/4 c flour
2-2/3 c milk
1-1/3 c Robie Farm heavy cream (or as needed)
1 bay leaf
4 black peppercorns
4 whole cloves
freshly ground nutmeg
freshly ground white pepper
1/2 c Robie Farm Gruyere
MORNEY SAUCE
Melt the butter in a large heavy saucepan over medium heat. Add the shallot and a pinch of salt and cook slowly, stirring occasionally, for 2-3 minutes, or until the shallot is translucent.
Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn. Whisking constantly, add the milk and cream and whisk until fully incorporated. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves.
Move the pan to one side of the burner, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan - don't scrape the bottom of the pan - and continue.)
Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper.
Strain the sauce, add the cheese, and whisk to melt. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. Note: If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream.
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 7 minutes and cool under refrigeration. Meanwhile, put a rack in the top third of the oven and preheat to 400 degrees. Warm the Mornay sauce in a large saucepan over low heat (thin with cream if necessary). Remove from heat and add the rigatoni, cheeses (reserve 1/4 cup to top), mushrooms, and prosciutto. Mix well and season to taste with salt and pepper.
Pour into an 8 c gratin dish, such as a 9x15 oval, or into a cast iron pan. Sprinkle the top with the thyme, reserved cheese, and buttered bread crumbs. Place the gratin dish/pan on a baking sheet in order to catch any sauce that may bubble over, then place in the oven. Turn the heat down to 375 and bake for 15-20 minutes, or until the mixture is hot and bubbling around the edges. If the gratin has not browned, turn on the broiler to brown the top - careful not to burn!
Enjoy!
