Blackberry Farm

Friends of the Farm

Baked Singing Brook Cheese & Macaroni

 We all loved Macaroni and Cheese as kids, but now your more experienced palate can enjoy this classic dish, with Chef Feather’s twist with Blackberry Farm’s Singing Brook Cheese.

4 oz clarified butter
1 vidalia onion, small diced
1 tbsp thyme
2 tsp chopped rosemary
2 cups bakery bread crumbs
¼ cup melted whole butter
4 cups milk
2 cups heavy cream
 ¼ cup flour
1/2 tsp nutmeg
1 tsp dry mustard

2 cups grated singing brook cheese

Sweat the onion in the clarified butter on medium heat. Add in the whole butter to melt. Whisk in the flour to make a roux and cook stirring constantly for 5 minutes. Whisk in the whole milk and cream and gradually bring the pot to a simmer stirring constantly.

Once the mixture has started to thicken add in the grated cheese, nutmeg and mustard whisk to help get the cheese melted into the sauce. Season to taste with kosher salt and pepper. Strain the sauce thru a fine mesh strainer.

Mix 3 lb of cooked macaroni with 4 lb of sauce. spoon the mixture into a 13x9 pan
For the crumb mix the bread crumbs, herbs and melted butter. Sprinkle a even coating on the top of the macaroni and bake at 275 degrees till golden brown and bubbly around the edges.
 
Warm Jowl Vinaigrette
Makes 2 ½ cups
 
2 tablespoons minced shallots
¼ cup brown sugar
¼ cup Dijon Mustard
½ cup rendered jowl fat
1 cup olive oil
½ cup sherry vinegar
1 teaspoon black pepper
1 ½ teaspoons salt
 
Sauté shallots in a small amount of  jowl  fat until soft.  Add remaining ingredients except the olive oil and heat until the sugar is dissolved. Whisk in the olive oil and hold in a warm place. Stir before serving.  
 
To plate toss winter salad greens with some of the jowl vinaigrette. On a large platter scoop 8 oz of hot macaroni and cheese onto one side of the plate and place the salad on the other.

Shop Singing Brook Cheese and start cooking!

Click here for Singing Brook Cheese 5 Ways!