Turkey Mac-and-Cheeselets on KATU – Turkey Leftovers (Video)

Turkey Mac-and-Cheeselets on AM Northwest - Turkey Leftovers Video on http://www.theculinarylife.com

 

A few days ago I posted the recipe for our Turkey and Gouda Mac & Cheeselets, a great way to use up those turkey leftovers from Thanksgiving. In the few days since then, KATU in Portland aired a segment I filmed on how to make these cute little portable baked macaroni and cheese dumplings. It’s a long segment that essentially shows the entire turkey leftovers recipe from beginning to end. To print the recipe, go here.

Enjoy!

 

The Ultimate Holiday Dish: Baked Macaroni and Cheese in A Pumpkin

Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni on http://www.theculinarylife.com

I give you baked macaroni and cheese, in a pumpkin. Crazy easy, crazy impressive!

Thanksgiving is in a few days. Right now, households all over the country are practicing two should-be Olympic sports: the mad dash to the grocery store, and the clearing of space in your fridge for an enormous frozen bird (while still trying to fit all the other ingredients you’ll need for the big day). The idea of adding one more dish to your holiday menu may seem ridiculous, but hold on – I want to share something really special with you.

One sentence: a lusciously melty homemade macaroni and cheese gratin, baked in a sugar pumpkin with rosemary, sage, thyme, and Italian sausage.

This baked macaroni and cheese recipe was made for your Thanksgiving table - it takes very little actual work. Seriously, this is one of the easiest dishes in the book. You literally scrape out a pumpkin, pre-bake it, stir in some herbs, shredded cheese, cooked pasta, crumbled sausage, and finish in the oven to melt everything together. That’s it. You can even prepare the macaroni part the day before – just shred your cheese, cook your pasta and sausage, then combine and stash in a sealed container in the refrigerator. A few hours before showtime, pre-bake your pumpkin, drop in the macaroni, and finish the dish in the oven while the turkey is resting. Voila! Epic Thanksgiving side dish recipe.

And then there’s the visual splendor of this dish, which is unlike any other. When it comes to baked macaroni and cheese dishes, you’re not going to find a presentation more impressive than this. Imagine the looks on your family’s faces when you walk out of the kitchen carrying a whole steaming pumpkin, the aromas of rosemary, sage, thyme, and melty cheese swirling about the room. When you serve this gorgeous squash-bound gratin, you simply stick a big spoon in the middle and stir, scraping out swathes of sweet, baked pumpkin as you serve. I don’t use the word often, but this dish is magnificent.

Here we use Fontina and Gruyère, two old-school cheeses that can be found almost anywhere and are well known for both their gorgeous flavors and melting capabilities (fact: did you know that not all cheeses melt? More on this later, or in Basics chapter of Melt: the Art of Macaroni and Cheese). The cheeses are flexible here, though, so you can use whatever you’ve got on hand. You can use all Fontina, all Gruyère, or even use all cheddar cheese, Monterey Jack, Swiss cheese, or any combination thereof. I’ve made this dish with half Jarlsberg and half Monterey Jack, and it was incredible. Garrett once made it with aged cheddar – whatever they had handy at Trader Joe’s – along with chorizo and chipotle pepper. It was a show-stopper.

Our goal was to create a silky, stringy macaroni and cheese gratin, baked in a pumpkin, making for an epic cheese experience with a little something special. This is our Thanksgiving gift to you. We hope you enjoy it.

Happy Thanksgiving, everyone. I’m so incredibly grateful for you, my readers. Thank you for being a part of my journey.

Other Thanksgiving recipes you may enjoy:

And if you’re looking for lots of other macaroni and cheese dishes, check out this extra-special collection from Foodie:

 


[Read more...]

Red Hawk Macaroni and Cheese with Prosciutto and Raspberry Jam

Red Hawk Macaroni with Prosciutto and Raspberry Jam on http://www.theculinarylife.com

- Cowgirl Creamery’s Red Hawk with Prosciutto and Raspberry Jam, from Melt: the Art of Macaroni and Cheese -

 Dear lord, the past week has been a whirlwind. In case you’ve not seen my 3648276342876 tweets and Facebook posts, my cookbook came out last week. Melt has been receiving some high praise on the web, which is both elating and humbling. To see the book out there in the hands of readers, making the dishes that took so long to craft, savoring each little noodle and string of cheese… well, that’s just about the most gratifying thing ever. [Read more...]