Tillamook Vintage White Cheese Fondue
Pepper Jack and Mac Roasted Rellenos
Snappy Cavatappi and Cheese Bake
Macaroni and Cheese Alla Apple Carbonara
Cheesy Pasta and Lobster Bake



Using their noodle: 4 local chefs excel in a mac-cheese cook-off
By The Denver Post

Denver knows its mac and cheese so well, a national cook-off had to come
back for seconds. Oregon-based Tillamook held four competitions nationwide
- in Denver, Dallas, Phoenix and San Jose, Calif. But the Denver
submissions were so good that the company made an exception for the number
of finalists allowed, said spokeswoman Erika Simms. "We can't explain it,
but the quality in Denver was incredible, so we felt compelled to have
four finalists instead of the three we've had in other cities," she said.
Denver's finalists, chosen from among 50 entrants, were Kim Frantz for her
Macaroni and Cheese Alla Apple Carbonara; Karen Gulkin for Pepper Jack and
Mac-Roasted Rellenos; Ann Jones for Cheesy Pasta and Lobster Bake; and
Wynn Wasinger of Pagosa Springs for Snappy Cavatappi and Cheese Bake.

All recipes had to be original and serve four. They also had to include
noodles of the cook's choosing and at least one kind of cheese. Variations
included lobster, poblanos, apple and bacon.






Tillamook Vintage White Cheese Fondue

Chef Alec Zablinsky of McCormick's Fish House developed this simple but
luscious recipe that had people who don't like fondue making return trips
to dip. Serves 6.

1 loaf artisanal dark bread (including whole wheat, pumpernickel, seedless
rye),
cut into 1-inch cubes
1 cup sweet champagne
4 cups heavy cream
3 cups white extra-sharp cheddar, shredded
1/2 tablespoon cornstarch
1/2 tablespoon white pepper

Preheat oven to 180. Place bread in oven for 3-5 minutes to dry out
slightly. Remove and set aside. In a large saucepan, simmer champagne
until it's reduced to 1/2 cup. Add cream and return to a simmer. Toss
grated cheese and cornstarch together and fold into champagne-cream
mixture. Add white pepper. Serve fondue in pot, surrounded by bread cubes.






Pepper Jack and Mac Roasted Rellenos

Contestant Karen Gulkin's entry in the Tillamook 2005 Macaroni Cook Off
could be a side dish for 4 or an entree for 2.

8 poblano peppers, roasted, peeled, seeded
1 1/2 cups uncooked ditalini pasta
2 1/2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 teaspoons salt, divided
1 1/2 cups milk
1 1/2 cups (about 6 ounces) pepper jack cheese, shredded
1/2 cup sour cream
1 cup (about 4 ounces) colby jack cheese, shredded
sour cream for garnish, optional
1 large tomato, seeded and chopped for garnish, optional

Roast peppers on a hot grill or under a broiler, turning to ensure all
sides are roasted or until skin is blackened and blistering. Place charred
peppers in a plastic bag and steam until cool enough to handle. Carefully
remove skins. Cut a vertical slit in the pepper and carefully remove the
seeds and veins, taking care to avoid tearing.

If desired, soak peppers in cool salted water for an hour to decrease heat
of pepper. Rinse and pat dry with paper towels and set aside. In a large
pot bring 2 quarts of water to a boil. Add pasta and 1 teaspoon salt and
cook until pasta is tender, about 8 minutes. Drain in a colander and set
aside. Preheat oven to 350. Melt butter over medium high heat in a large
heavy saucepan or Dutch oven. Stir in flour and 1 teaspoon salt and cook
for 1 minute, stirring continuously. Gradually whisk in milk and stir
until sauce reaches a light boil, stirring constantly. Continue to cook
until slightly thickened, about 2 minutes. Remove from heat and add pepper
jack cheese. Stir until fully melted. Stir in sour cream and pasta, and
mix until well combined.Spray a baking dish with nonstick cooking spray.
Spoon cheese and pasta into prepared poblano peppers until full, and place
open side up in the dish. Sprinkle evenly with the shredded jack cheese
and cover with aluminum foil. Bake 20-25 minutes until heated through and
cheese is melted. Top with a dollop of sour cream and sprinkle with diced
tomatoes as desired.




Snappy Cavatappi and Cheese Bake

Wynn Wasinger's casserole, which combined old-fashioned goodness with a
Southwestern kick, generated many "oohs" and "aahs." Serves 4.

1 1/2 cups cavatappi
1 teaspoon salt
2 tablespoons butter
1/2 teaspoon minced garlic
2 tablespoons all-purpose flour
1/8 teaspoon group black pepper
1 1/2 cups half-and-half
1/2 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded jack cheese
Black pepper to taste
2 ounces or 1/4 cup canned whole green chile peppers, drained and
julienned
1/4 cup prepared roasted red bell peppers, julienned

Preheat oven to 350. Bring water to boil in large pot. Add cavatappi and 1
teaspoon salt to boiling water and cook per package directions. When pasta
is tender, drain but do not rinse. Set aside. In a large heavy skillet
melt butter over medium heat. Add garlic and saute about 1 minute. Stir in
flour and pepper, and cook for one minute stirring constantly. Add
half-and-half a little at a time, continuing to stir constantly. Add heavy
cream. Cook until bubbly and slightly thickened. Add cheeses and stir
until melted. Taste and add salt or pepper as needed. Using a wooden spoon
gently stir in cavatappi, green chilies and red peppers. Pour mixture into
a lightly greased 2-quart ovenproof casserole. Sprinkle paprika on top for
color. Bake uncovered about 30 minutes or until bubbly. Remove from oven
and let stand about 10 minutes before serving.





Macaroni and Cheese Alla Apple Carbonara

Kim Frantz presented an unusually delicious flavor combination by
combining sage with two of America's favorite foods. Panko, fine Japanese
bread crumbs, can be found in specialty stores and some grocery stores.

Serves 4.

8 ounces campanelle pasta
5 slices smoked bacon, cut into 1-inch pieces
1/4 cup and 2 tablespoons butter, divided use
2 apples, cored and diced into 1/2-inch cubes
2 tablespoons brown sugar
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup beer
1 cup heavy cream
1 cup (4 ounces) extra-sharp cheddar cheese, shredded
1 cup (4 ounces) vintage white cheddar cheese, shredded
1/4 cup fresh chopped sage
1/4 cup panko

Preheat oven to 375 degrees. Cook pasta according to package directions,
drain and set aside. Meanwhile, saute bacon in a large skillet over medium
heat, turning, until crisp. Remove bacon and set aside on paper towels to
drain. Melt 2 tablespoons butter in same pan. Add apples and sugar and
cook until apples are soft and caramelized, about 5 minutes. Set aside.
Melt 1/4 cup butter in a medium saucepan over medium-high heat. Stir in
flour, salt and pepper and stir until smooth. Gradually stir in beer and
cream, and bring to a boil, stirring constantly. Reduce heat and continue
to cook until thickened, about 1-2 minutes. Remove from heat. Stir the
cheeses into cream mixture until cheese melts. Stir in sage, bacon and
apples. Add pasta and stir until combined. Spoon into a greased
11-inch-by-7-inch pan. Sprinkle with panko. Bake for 15-20 minutes, or
until heated through and golden brown on top.




Cheesy Pasta and Lobster Bake

Ann Jones took first place for her variation on a theme of Thomas Keller's
now famous lobster macaroni and cheese. Serves 6

7 1/2 tablespoons butter, divided use
2 tablespoons flour
2 cups half-and-half
1 3/4 teaspoon salt
1/4 teaspoon-group black pepper
7 ounces grated Parmigiano-Reggiano, divided use
2 ounces Gruyere cheese
1 pound packaged dry gnocchi-shaped pasta (such as gnocchetti, cavatelli
or
campanelle)
5 ounces sharp cheddar cheese, shredded
5 ounces Monterey jack cheese, shredded
1 teaspoon minced garlic
Nonstick cooking spray
1 pound lobster meat, cleaned and chopped
2 teaspoons chopped green onions, green tops only
1/3 cup seasoned bread crumbs
1/2 teaspoon each paprika, dried basil and dried thyme

Preheat oven to 350. In a medium saucepan melt 4 tablespoons of butter
over low heat to make a bechamel sauce. Add flour and stir to combine.
Cook, stirring constantly, for 3 minutes. Increase heat to medium and,
with a wire whisk, gradually add half-and-half. Cook 3-5 minutes or until
thickened, stirring frequently. Remove from heat and add 2 ounces of
grated Parmigiano- Reggiano, 2 ounces Gruyere cheese, garlic, 3/4 teaspoon
each of salt and pepper. Stir until cheese is melted and well combined.
Cover and let stand. Fill a large pan with water and bring to a rolling
boil over high heat. Add1 teaspoon salt. Add pasta, return to a boil,
reduce the heat to a low boil and cook for about 8-10 minutes, or until
just undercooked, or al dente. Drain water from pasta and return to the
pan. Add bechamel sauce and 2 tablespoons butter; stir until well
combined. Set aside. In a large bowl combine cheddar and Monterey Jack,
and 4 ounces of Parmigiano-Reggiano.

Spray a 3-quart baking dish with nonstick cooking spray. Place one-half of
the pasta in the baking dish. Top with half of the mixed cheeses. Top with
the other half of the pasta, followed by the remaining mixed cheese.

Bake in a preheated oven for 35-40 minutes, or until bubbling and hot.
While pasta is baking, combine 1 1/2 tablespoons butter and lobster in a
medium saucepan, over medium-low heat for 3 minutes, or until lobster is
heated through. Remove from heat and add bread crumbs, green onions,
paprika, basil and thyme, and 1 ounce of Parmigiano-Reggiano. Toss lightly
to combine. Remove baking dish from the oven and spoon the lobster mixture
evenly over the top of pasta. Return the baking dish to the oven and broil
10-12 minutes until the top is golden brown. Let stand 5 minutes before
serving.



SOURCE: Clipping-Cooking Digest
Posted By: Jamie R >
From Ann In Fla



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