The Ultimate Mac and Cheese
Jeff Finan and Jason Richardson
Chefs de Cuisine
The Green Well
Grand Rapids, Mich.
Four cheeses and the addition of caramelized onions make this mac and cheese worthy of gastropub fare, which is how The Green Well identifies itself. Peas, mushrooms and three types of meat make the hearty dish a meal in itself.
1/2 gallon heavy cream
1 tbsp. roasted garlic cloves
1 tbsp. dijon
1 tsp. salt
1/4 lb. Swiss cheese, shredded
1/4 lb. white cheddar cheese, shredded
1 lb. cream cheese
3/4 oz. goat cheese
1-2 tsp. olive oil
1/2 oz. garlic, minced
1/2 oz. tomatoes, diced small
1/2 oz. peas
1/2 oz. white onions, caramelized
1/2 oz. shittake mushrooms, julienned
1/2 oz. bacon, cooked and chopped
1/2 oz. ham, chopped
1/2 oz. chicken breast, roasted and pulled apart
2 oz. heavy cream
Cavatappi pasta, cooked
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Toasted bread crumbs, for garnish
- Prepare cheese sauce: Heat all ingredients until melted and smooth.
- Prepare pasta: In a hot saute pan, add olive oil, garlic, tomatoes, peas, caramelized onions, mushrooms, bacon, ham and chicken; cook until heated thoroughly.
- Add heavy cream and 8 to 10 ounces four-cheese sauce; heat lightly.
- Add pasta and finish with truffle oil; season with salt and pepper to taste. Plate and sprinkle bread crumbs on top to serve.
Photo courtesy of National Onion Association