3rd Annual Mac & Cheese Fest
Saturday, November 5
12:00 p.m. – 3:00 p.m.
6:00 p.m. – 9:00 p.m.
725 W. Roosevelt Road
Mac and Cheese Bread Pudding
2 cups of cooked elbow pasta
1 teaspoon of salt
1 teaspoon of black pepper
1 Tablespoon of olive oil
1 cup of small stale or toasted croissant pieces
2 Tablespoons butter
2 cups of heavy whipping cream
6 ounces of mild cheddar cheese shredded or grated
4 ounces of muenster cheese shredded or grated
4 ounces of grated Parmesan cheese
2 two cups of colby jack cheese shredded
1 cup of mozzarella cheese shredded
9 inch deep dish pie pan
First preheat oven to 350 degrees. Boil pasta for 8 to 9 minutes. Make sure pasta is slightly undercooked texture firm. Drain pasta then add pepper salt olive oil and mix into the pasta then set aside. Next in a separate saucepan add 2 tablespoons butter, whipping cream, Muenster cheese, cheddar cheese, Parmesan cheese – bring to a simmer. Make sure cheese has melted. Add sauce to pasta mix thoroughly set aside. Take your 9-inch deep-dish pan and layer the bottom with half of the croissant pieces. Then add half of your pasta on top. Drizzle half of your Colby-Jack cheese and half mozzarella cheese to cover first layer. Repeat this stuff for the second layer then place in oven and let bake for 20 to 25 minutes or until cheese is nice and browned on top.
Smoked Gouda White Chocolate Sauce
3 cups of heavy whipping cream
8 ounce of smoked Gouda shredded
1/2 cup of white chocolate chips
a pinch of salt
In a separate saucepan add 4 Tablespoons of butter heavy whipping cream smoked Gouda cheese white chocolate chips and salt bring to a simmer until cheese and white chocolate chip is fully melted. Drizzle the sauce on the mac & cheese bread pudding when done (out of the oven) to plate.