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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Jordan Kezon, Executive Chef at Headquarters River North

Headquarters Beercade

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

*Special Event only taking place at River North location*


For tickets and more information:

Firkin Fest


Headquarters Beercade Lakeview Location

2833 N. Sheffield Avenue



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

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.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.