Gold Cadillac Mac N Cheese Recipes

MEATLOAF WITH COLLARD GREENS AND MAC AND CHEESE

Steps:

• For the meatloaf: Preheat the oven to 375 degrees F.
• Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl. Mix well.
• Form the ground beef mixture into a loaf and place in a baking dish. Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes. Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking.
• Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating.
• For the ham hock broth:
• Fill a 6-quart pot with 1 gallon cold water. Add the ham hocks. Bring the water to a boil over high heat, then reduce to a simmer. Allow the broth to simmer for 3 hours. Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more. Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts). Remove the ham hocks and pick the meat for use in the collard greens.
• For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, stirring to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer. Cover the pot and simmer until the greens are tender, 1 hour. Season with salt and pepper.
• For the mac and cheese: In a saucepot, melt the butter and then whisk in the flour to make a roux. Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer. Cook for 10 to 15 minutes, whisking regularly.
• Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce.
• Just before plating, heat the chicken stock in a pan and add the cooked pasta. Once the pasta is hot, add the cheese sauce and bring to a boil. Reduce the sauce to a thick consistency that coats the back of the spoon. Stir in the salt and pepper.
• For Plating: Divide the mac and cheese between the six plates. Place a piece of the meatloaf over the top of the mac and cheese. With a slotted spoon, put some of the collard greens next to the meatloaf. Serve.
• Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
• Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. Yield: 1 gallon

LAUREL CHENEL GOAT CHEESE MAC N' CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Trim the artichokes. Using a serrated knife, cut off the top inch of each artichoke and cut off the stem to create a flat surface for the artichoke to sit on the plate. Place in a Dutch oven. Zest the Meyer lemons and set aside for the topping. Cut 2 of the lemons in half and squeeze the juice over the artichokes and place the juiced lemons in the baking dish. Add the white wine, water, 1 cup of the oil, garlic cloves, coriander, bay leaves and peppercorns.
• On a burner on high heat, bring the liquid to a boil. Cover and cook in the oven until tender (leaves are removed easily), about 45 minutes to 1 hour. Let cool and when cool enough to handle, carefully remove the center choke (heart) and smaller leaves from 6 of the artichokes, using a spoon. Then remove and discard all the leaves in the remaining 3 artichokes. Puree the remaining 3 artichokes in a food processor or blender.
• In a small saute pan on high heat, saute the green garlic in 2 tablespoons of the oil until fragrant, about 1 minute. Add the 6 artichoke hearts and saute another few minutes.. Juice 1/2 a lemon and season the artichoke hearts with the lemon juice, salt, and pepper. Spoon a little of the puree mixture into each of the 6 intact artichokes.
• In a medium nonreactive saucepan on medium-high heat, bring the cream to a simmer. Once it is simmering, add the pasta and stir often until pasta is just cooked through, about 10 minutes. Stir in the goat cheese, thyme, lavender, and pink peppercorns. Season with salt and pepper, to taste. Adjust to desired consistency by adding water. Spoon pasta into each of the 6 artichokes on top of the artichoke puree.
• Remove the crust from the rustic loaf and place the insides in a food processor. Pulse until you get fine crumbs. Saute 2 cups of the crumbs with 3 tablespoons olive oil on medium-high heat until golden and crunchy. Let cool. Once cool, toss the bread crumbs with parsley, reserved zest and Parmesan. Season with salt and pepper. Generously sprinkle on top of the filled artichokes.
• Place the artichokes in an oven-proof dish with a little water in the bottom and place in oven until bubbly and hot through, about 10 minutes. Toss the arugula in a sprinkle of olive oil and the juice of the remaining 1/2 of a lemon. Season, to taste, with salt and pepper. To plate, make an arugula nest for the artichoke on each plate. Place a warmed artichoke in the center.

GOLD CADILLAC MAC 'N CHEESE

Steps:

• Boil the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, preheat the oven to 350 degrees F.
• Melt the butter in a large saucepan over medium heat, and add the onion, cooking until translucent. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Incorporate enough of the chicken broth a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to "cook out." Add the heavy cream and Cheddar, then season with salt and white pepper, to taste. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a 3-quart baking dish and sprinkle with crushed crackers. Heat in oven for a few minutes to toast the crackers. Garnish with the reserved whole crackers and serve.

PROTEIN PACKED MAC-N-CHEESE

Steps:

• Preheat the broiler. In a large pot, heat the milk and add the 3/4 of each cheese. Stir in the pasta and soybeans. Check for seasoning. Place in ovenproof casserole and top with remaining cheese. This will hide the protein packed green things. Broil on high until bubbly brown. If placing in the oven from a cooled or cold state, then heat in the oven at 350 degrees for 15 minutes before broiling.