The chefs at Traverse City's Jolly Pumpkin and Mission Table restaurants created this distinctly Northern Michigan recipe for Mac & Cheese for the 2010 Wineries of Old Mission Great Mac & Cheese Bakeoff. The recipe won the People's Choice Award.
Read More About the Great Mac & Cheese Bakeoff.
1 medium shallot diced small
2 ounces sweet butter
2 ounces all purpose flour
26 ounces vitamin D milk
4 ounces cream cheese
3 ounces white cheddar grated
2 ounces mascarpone cheese
1 tablespoon kosher salt plus 1 teaspoon
1 teaspoon fresh ground white pepper
Dash Tabasco sauce
2 tablespoon cooking sherry
3 cups shitake mushrooms
(sautéed will yield about 1 cup)
1 tablespoon ground dried morels
2 ounces white truffle oil
1 pound pasta, (elbow macaroni, penne, etc) cooked and drained
3 ounces good Parmesan (reggiano or grana padano)
2-3 ounces panko breadcrumbs
Sweat shallots in butter 2 minutes. Add flour and cook over medium heat 3 to 4 minutes, stirring constantly, to make roux. Add milk and whisk together, cook over low heat 5 minutes. Stir in first three cheeses until smooth, add all ingredients except Parmesan and breadcrumbs. Toss cooked pasta with cheese sauce and pour into eight bowls. Sprinkle Parmesan and breadcrumbs over pasta mixture and bake in 350-degree oven until golden brown about 5 minutes.