Mac’n'cheese ‘o’ lantern…..

Posted: September 11, 2009 | Author: Alyssa | Filed under: Alyssa | Tags: , , , | 9 Comments »

Yesterday I recieved an email that was a bit frantic, and a phone call that was downright freaked out.  Josie, thats right, our very own improvisor, was accepted into the Brookly Cheese Experiment.  Basically she has to make a cheese based recipe for about 300 people and hopefully it will be amazing enough to win a prize (lets face it…OF COURSE it will be amazing enough!).  We spoke for a little while and tried to work out some of the details of her recipe because its actually one she hasn’t made before. I will let her give you the details, but basically she is making a pumpkin mac’n'cheese.   Since she only has a couple days to prepare I offered to do a test run of the sauce she wants to use to help her out and pinpoint any problems that might arise.  Basically it was just a pumpkin-white cheddar beschamel.

Ingredients:

1Tbsp Butter

1 Tbsp Flour

2/3 cup chicken stock

1/3 cup whole milk

1 1/4 tbsp pumpkin

3/4 block of cheddar cheese -grated

cumin, cayenne, and nutmeg to taste

 Ingredients

Its a pretty simple process, but you have to pay attention so that it doesn’t burn or over heat.  Just melt the butter over low heat in a sauce pan and add the flour.  Cook the roux until the flour and butter are fully mixed and form a sort of paste on the bottom of the pan.

P-C Roux1

Then just add the chicken stock and milk and raise the heat a little (still on medium low).  Stir for about a minute and let the roux blend with the liquids, and then add the pumpkin and stir until the pumplin is fully incorporated into the sauce and it it thickens enough to coat your spoon.  Add the spices until to taste*, but be careful not to throw your cayenne into the pan, because then you get to reach in and get it our before the plastic melts on the bottom of the pan, and its just a situation at that point…P-C Cayenne Poor Cayenne :(

Then stir in the cheese a little at a time until it is all fully mixed in to form a thick creamy sauce.  You may want to re-spice it after you add the cheese to ensure that it tastes the way you want it to.

One thing that happened that I did not expect was the the pumpkin actually caused the sauce to get frothier than usual which I think will help it absorb into the pasta and not settle to the bottom as much.

*I have been told that ‘to taste’ is not really specific enough for some people, but really there is no other way to describe it.  You just have to add some and then taste, and if it s not enough, add more.  The trick is…the closer it gets to tasting right, the less you add so that you don’t over spice :) .

The final product

The final product

If the dish turns out even half as good as the sauce, Jo will definitely put up a good showing in her first major food competition :) .  I am so excited for her and I’m looking forward to hearing how it goes on Sunday.  She is an amazing cook so I know she will do great.  GOOD LUCK JO!!!!

Thanks to all my loyal readers (if I have any…)

TT



Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.