Tag Archives: macaroni and cheese

Limburger Macaroni + Cheese with Bratwurst

Limburger Mac and Cheese

Every single time I hear the word limburger, a certain b52’s song starts playing in my head and doesn’t leave for about a month in a half. And not to say that I’m not a big fan of this German block of funky goodness, but it’s true – Limburger has a bad reputation for being one of the stinkiest cheeses on the block shelf. It’s pungent, almost B-O like stank turns most people off and even I can even attest to that. After using it in a pop-up at Underground Butcher a few weeks ago, my fingers reeked like smelly feet for approximately 2 days. It was pretty gnarly but the sandwich was really good so it was totally worth it. Continue reading

Green Corn Tamale Mac and Cheese

Today is absolutely disgusting in New York. Cold rain, sloshy grey snow, and a layer of smog that just instantly makes you depressed is looming over us. Every time I close my eyes, I’m basically dreaming about summer and all of its day drinking and eating by the Williamsburg waterfront. But instead of being all depressed, I’ve got a cure for today’s gloom and doom and of course, it’s in the form of a recipe.Every year, I help make a bomb ass dish for Wisconsin Cheese’s 30 Ways 30 Days (which basically gives you 30 different mac’n’cheese recipes for 30 days). This years inspired comfort food might just be my favorite because it has everything to do with summer. And let’s face it, when it’s 40 degrees outside and there’s grimy weather ruining your state of mind, warm days spent in the sun while chowing down on delicous food is really the only thing that matters.You can find my article [here] or just check it out below!

If you’ve spent any time in Brooklyn during the summer, you know that everything revolves around food. And as a person who’s obsessed with all things food, my weekends were spent noshing at Smorgusburg, admiring produce at the green market, and obsessing over vintage kitchenware at the Brooklyn Flea. From artisanal chile and mango popsicles to handcrafted candied bacon cupcakes, it’s about the only thing that really matters in my borough besides who has the hippest shoes. But one day, after meeting another like-minded foodie babe (Tina Trachtenberg from the 90’s cult-favorite band Trachtenberg family slideshow players), things changed. Instead of being a bystander in the Brooklyn food scene, we decided to get in on the action and start an underground tamale business.

Instead of partying on Friday nights, we spent our time roasting poblanos, mixing masa, and blending fresh produce to create the perfect salsa. Come Saturday morning, my tamale fairy godmother and I would be stuffing these husk-wrapped delights into giant silver pots – letting them steam for hours before we hit the road. And because we made this business up on a whim, we didn’t really have a vehicle or storefront to sell them out of so we went the DIY path and made our own. With a rickety old metal laundry basket on wheels, a million neon fake flowers, and hand-stitched banners that read “Good Golly Miss Tamale”, we made our very own portable tamale wagon. And when the tamales were ready to be sold, we’d put everything in our push-cart and hit the road, selling tamales to all the hipsters and tourists that wandered into our neighborhood, and ducking down alleyways to avoid the occasional cop run-in – we didn’t have permits after all.

The varieties of what we sold changed just as often as trends in our beloved neighborhood, but I will always remember my favorite tamale; which was made with masa harina, roasted poblanos, and Mexican cheese. So as a homage to one of the most memorable, exciting, and inspirational summers, this mac n cheese is inspired by my favorite green corn tamales. Made with a creamy sauce featuring Wisconsin queso quesadilla and Wisconsin Monteray jack, and studded with roasted poblano peppers, freshly shucked corn, and pickled jalapenos, this spicy macaroni and cheese will forever remind me of summer. And after the last few days of horribly cold weather, it’s about the only thing that is helping me through the winter.


Green Corn Tamale Mac and Cheese

Serves 6


1 pound pasta shells
4 tablespoons salted butter, divided
1/2 large sweet onion, diced
Salt and pepper to taste
2 cups freshly shucked corn*
1/2 cup roasted poblano peppers, roughly chopped
5 pickled jalapenos, sliced into rings
1 tablespoon flour
2 cups heavy cream
1/3 cup (1 1/3 ounces) Wisconsin Queso Quesadilla Cheese, shredded
1/3 cup (1 1/3 ounces) Wisconsin Monterey Jack Cheese, shredded
1/2 teaspoon garlic salt
Cilantro sprigs for garnish

Cook pasta according to package directions; drain and set aside.

In medium sauté pan, melt 2 tablespoons butter, add onions and pinch salt; cook until onions are translucent; about 5 minutes. Add corn, poblanos and jalapenos; cook 3-5 minutes. Season with salt and pepper; set aside.

In medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour until roux forms; cook 2 minutes until bubbling and reduce heat to low; cook 2-3 minutes more. Whisk in heavy cream and increase heat to medium, allowing cream to thicken.

Slowly whisk in cheese until it’s completely melted. Add garlic salt and salt and pepper to taste.
In large bowl, add cooked pasta, corn and pepper mixture, and cheese sauce; gently toss to coat.

Garnish with cilantro and serve immediately.

*Frozen corn can be substituted.

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The Love Affair

@font-face { font-family: “Cambria”; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }ins { text-decoration: none; }span.msoIns { text-decoration: underline; color: black; }span.msoDel { text-decoration: line-through; color: red; }div.Section1 { page: Section1; }   @font-face { font-family: “Cambria”; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }div.Section1 { page: Section1; } I love anything almost anything covered in cheese (got to learn to be more specific about this saying!) – always have, always will. If you read my blog, you know that I have a love and maybe even an obsession for grilled cheese sandwiches. AND, you might be surprised (and even taken aback) to see that I’m doing a post on something other than this childhood classic. WELL SURPRISE! It’s the grilled cheese sandwich’s best friend – MAC & CHEESE, which is going to be a part of the Wisconsin Milk Marketing Board’s blog on this delicious meal! This aberration is absolutely delicious and I know it might be scary, but leaving your GC comfort zone to try this creamy Asiago delight spiked with braised Brussels sprouts and dried cranberries. It is worth your while, I swear. Give it ago, your taste buds will thank you.


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Caramelized Brussels Sprouts:
– 5 cups Brussels sprouts
– 1/2 large sweet Vidalia onion,coarsely chopped
– 2 tablespoons salted butter
– 1/2 teaspoon red pepper flakes
– salt & pepper
– 1 tablespoon Instant Gourmet (or your favorite seasoning blend)
Asiago Cheese Sauce:
 – 1 1/2 cups (about 6 ounces) grated Wisconsin Asiago Cheese
– 1 cup crumbled Wisconsin Gorgonzola Cheese
– 1/2 large sweet Vidalia onion, finely diced
– 1 cup dried cranberries
– 1 quart (4 cups) heavy cream
– 1 tablespoon all-purpose flour
– 1/2 tablespoon Dijon mustard
– 2 tablespoons salted butter
-1 (1-pound) box of cellentani (aka corkscrew) pasta
-2 tablespoons or teaspoons? sea salt

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Brussels Sprouts:

 To begin, rinse your Brussels sprouts, peel off any unsightly leaves, and put them in a microwavable Ziploc bag.  Place the filled bag in the microwave and cook on high for three minutes.  This will steam the veggies and make the caramelizing process quicker.  Once they’re steamed, take them out of the bag, let cool, and cut off the bottom and peel off the top leaves.  If more leaves fall off, save them. These loose leaves will get really crunchy and delicious in the browning process. 
 Once your Brussels sprouts are trimmed, coarsely chop half a Vidalia onion and set aside.  Next, melt one tablespoon of butter over medium heat and add the red pepper flakes.  Stir to allow the flakes infuse in the butter and after about a minute add the onion.  At this point, you’ll want to add a pinch of salt to the onion to help it become soft.
 After they’ve become softened and sort of translucent, add Brussels sprouts and remaining butter and turn heat up to medium/high.  Once they start to brown, add 1 tablespoon of Instant Gourmet seasoning and stir.
  The sugar from the seasoning will caramelize the vegetables and they will become a beautiful golden color.  Once they develop the golden crust, take off of the heat and reserve for later.
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Meanwhile, fill a large pot with 4-6 quarts of water (or enough water to cover your pasta) and turn to high heat.  As it begins to boil, add the salt, stir, and wait for it to come to a boil again.  Next, add your pasta and cook until the pasta is al dente – it should be about 11 minutes.  Don’t forget to stir every few minutes to avoid a clumpy ball of pasta.  Drain and shock with cold water so the pasta stops cooking.  Reserve for later.

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Asiago Cheese Sauce:
The cheese sauce is the last component you’ll want to make because it is best to serve right when it’s done.  To make this you’ll want to begin by finely dicing half a Vidalia onion and sautéing it in 1 tablespoon butter.
 Add a pinch of salt to help soften the onions and cook for a few minutes.  Then add the dried cranberries and the rest of the butter and stir until the butter is melted and the cranberries are heated – it should take 1-2 minutes. 
 Now it’s time for the flour.  Add 1 tablespoon flour to the onions and cranberries and stir.  Cook for about two minutes to bind to the other ingredients and dissolve the flour-y taste.
 After you’ve cooked down the flour, go ahead and slowly pour in all of your heavy whipping cream.  Turn the heat to medium high, as to not burn the cream, and wait for it to start to bubble. 

 Next, let it simmer until the cream is reduced by 1/3 and add the shredded cheese half a cup at a time.  Stir in a figure 8 motion until it is smooth and creamy.  After you’ve added all the cheese, stir in the Dijon mustard and remove from heat.  Add salt and pepper to taste.
Now combine the Brussels sprouts, pasta and cheese in a large serving bowl and let the people eat!  Enjoy!