CABOT CREAMERY
Macaroni and Cheese
2 cups small elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon dry mustard
Pinch of ground red pepper (cayenne)
1 dash Worcestershire sauce
2 cups whole milk, heated
4 cups grated Cabot Vintage Choice or Private Stock Cheddar, divided
1/2 cup buttered bread crumbs
1. Preheat oven to 350°F. Cook and drain macaroni according to
package directions.
2. Butter a 2 1/2-quart baking dish or coat with nonstick cooking spray.
3. Melt butter in a large saucepan over medium heat. Sprinkle flour into
butter and whisk constantly until you have a thick, smooth paste with a
nutty aroma, about 5 minutes.
4. Add mustard, red pepper and Worcestershire. Gradually whisk in milk,
stirring until sauce thickens and returns to a simmer.
5. Reduce heat to low. Add 3 cups of cheese;stir until melted. Stir in
macaroni. Pour into baking dish. Sprinkle with remaining cheese and
then crumbs. Bake for 20 minutes, or until golden on top and bubbling
throughout. Makes 8 servings.
Brands may vary by region; substitute a similar product.
STAR FINE FOODS
Olive and Ricotta Torte
4 tablespoons extra-virgin olive oil, divided
3 tablespoons plain bread crumbs
2 15-ounce cartons ricotta cheese
1/2 cup shredded Parmesan cheese
4 eggs
5 ounces Star Spanish green olives, drained and sliced
1 14 1/2-ounce can diced tomatoes with herbs
3 tablespoons balsamic vinegar
1 tablespoon Star capers, drained
1. Preheat oven to 350°F.
2. Coat an 8-inch round cake pan with 1 tablespoon olive oil.
Coat with bread crumbs.
3. In a bowl, mix cheese, eggs and olives. Spread evenly in the
prepared pan. Bake for 1 1/4 hours. Cool to room temperature.
4. For the sauce, combine tomatoes, 3 tablespoons olive oil,
vinegar and capers.
5. Invert the baked torte onto a plate. Cut into wedges and top
with sauce. Serve with greens, if desired. Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
