SWEET LORRAINE'S HARVEST MACARONI & CHEESE
What you'll need (see below for further instructions):
1 batch of cheese sauce
1 batch of caramelized onions
1 batch of candied walnuts
1 batch of butternut squash
2 medium size Michigan apples- most apples except delicious will work-cored & sliced
Toasted bread crumbs
1 lb. of penne, or most any type of short tube pasta
4 cans (12 oz. ea.) evaporated milk
2 c. low sodium chicken stock
3 oz. unsalted butter
4 oz. all purpose flour
1 T. kosher salt
2 oz. Parmesan cheese
2 lb. shredded extra sharp Cheddar cheese
1 T. dry mustard
Heat evaporated milk and chicken stock. While heating, melt butter over medium heat. Whisk in flour til combined. Pour heated milk mixture into butter/flour mixture slowly. Whisk til smooth and fully combined. Remove from heat and add remaining ingredients with immersion blender til smooth.
(yield 8 cups)
For perfect caramelized onions do not pile onions in sauté pan. Use two pans if one pan isn't big enough to sauté in one layer.
4 c. Julienned onions, thinly sliced
1 T. vegetable oil
(enough for 8 large portions of harvest macaroni & cheese)
Heat a large sauté pan with oil and when hot add onions and quickly sauté to coat onions with oil. Reduce heat to low and continue cooking til onions are evenly browned (stir often so they don't burn). This will take approximately 30 minutes to one hour. Set aside to cool (you can refrigerate over night)
1/4 c. powdered sugar
1/8 t. cayenne pepper
1/8 t. salt
4 oz. walnut halves
Preheat the oven 350° and line a sheet pan with parchment paper. Toss together all the above ingredients and place on parchment paper in a single layer. Cook til dark brown (approximately 10 minutes). Keep your eye on them so they don't burn. Let cool and set aside.
ROASTED BUTTERNUT SQUASH:
Heat oven 350°. Line a sheet pan with parchment paper. Cut one butternut squash in half length- wise. Place cut-side-down on pan and cook til a fork easily pierces the skin (about 45 minutes). Let cool. Trim skin off of squash, cube into 1/2 cubes and set aside.
(yield 3-4 cups)
Cook pasta per instructions on bag, drain and toss with heated cheese sauce, caramelized onions, butternut squash & apples. Toss to evenly coat and place in a casserole dish. Top with bread crumbs and shredded Cheddar cheese and place in preheated 350° oven. When top of macaroni starts to bubble and is browning remove and scatter with walnuts.
Sweet Lorraine's Macaroni And Cheese recipe is published in our November, 2013 Menu Minder, Issue #361.