Got our cheese and don't know what to do with it? Catch us on the King 5 Morning Show on Wednesday,
April 23rd where we'll discuss wine and cheese pairings with Chef Eric Hellner from Union Square Grill.
Can't
make that? You can also see us on KOMO's Northwest Afternoon on Monday, May 12th at 4:00 p.m. Meet some
of our critters and see what fabulous courses Chef Eric Hellner has created with our cheese. He is truly a chef using
local products on his menu at the Union Square Grill!
Looking for some recipes? Chef Eric has created some
especially for you! Try making this on your own and then go into Union Square Grill and sample his version.
Rancher Rob's Pepper Jack Mac-n-Cheese
Makes 4 servings
Ingredients:
4 Tbsp butter
4 Tbsp flour
1 qt
heavy cream
1 tsp salt
1 tsp
pepper
1 tsp chopped garlic
1 tsp
red pepper flakes
1-cup egg yolk
2 cup
River Valley Ranch's Rancher Rob's Pepper Jack cheese
1/4 cup grated Parmesan
2
Tbsp butter
½ lb Dry macaroni, cooked
¼
cup grated Parmesan (reserve for baking)
Instructions:
Béchamel
Put
first amount of butter (4 Tbls) in the bottom of a 2 qt saucepan over medium high heat. Melt and add in the flour.
Continue stirring for 1 minute. Slowly in the next 5 ingredients stirring constantly until the mixture comes to a boil.
Turn your heat down to medium low. Take out 2 cups of béchamel and place it in a mixing bowl and whisk in the
egg yolk to temper it. When the yolk is fully incorporated add it back to the cream sauce. Your sauce should no
longer be at a boil. It should be hot though. Stir in the cheese and the remaining butter.
Assembly
Take
the cooked pasta and place it in a large bowl (it can be cool) and toss it with the sauce. Put this mixture into a 5X9-loaf
pan and cover with the last of the grated Parmesan. Bake this in a 425-degree oven until the cheese is brown and it is bubbling
at the edges. Pull and serve.
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