LIST: SCHOOL CLOSINGS/DELAYS IN CHICAGO AREA

Lunchbreak: Mac and cheese prepared by Chef Jordan Kezon of Headquarters Beercade

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Jordan Kezon, Executive Chef at Headquarters River North

Headquarters Beercade

hqbeercade.com

Event:
Firkin Fest
April 3
12:00 p.m. - 5:00 p.m.
Headquarters Beercade
213 W. Institute
Chicago

*Special Event only taking place at River North location*

 

For tickets and more information:

Firkin Fest

 

Headquarters Beercade Lakeview Location

2833 N. Sheffield Avenue

Chicago

 

Jordan Kezons Mac and Cheese

Fondue Ingredients:
1 lb white cheddar cheese shredded
6 oz manchego cheese shredded
2 oz grated parmesan cheese
1 pint heavy whipping cream
2 sprigs thyme
2 sprigs rosemary

Mac and Cheese Ingredients:
8 oz slab bacon, cut into lardons, rendered and strained from fat
1/2 lb dry pasta such as penne or garganelle pasta
1 scallion thinly sliced
1 tsp Italian parsley chopped
1 tsp chives, thinly sliced
1 tsp white truffle oil, optional

Directions:
Shred and mix all cheese together. Put cream, thyme and rosemary in a pot and turn on high and bring to a boil, remove thyme and rosemary. Place 1/2 cream, 1/2 cheese blend into blender on high, and then do the other half in blender OR place all in pot and whisk together until smooth. Cook pasta in a pot of salted boiling water. Place fondue/cheese mixture in saute pan or pot with rendered bacon, parsley, chive, and chopped scallions and bring up to a simmer. Drop cooked pasta into sauce, slowly reduce until pasta is evenly coated nicely. Place into bowl and drizzle with white truffle oil.

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