|Smoky Cedar Mac and Cheese|
|Club House La Grille Smoky Cedar Seasoning||2 tbsp|
|Light Beer||3/4 can|
|3.25% Milk||1 L|
|Cheddar cheese, shredded||2 cups|
|Grana Padano, shredded||2 cups|
|Panko, toasted||1 cup|
|Club House Sea Salt, French Mediterranean||1 tbsp|
Bloom spices in butter or oil before to release oils and create a more fragrant dish.
This recipe was created for Club House for Chefs by: Elycia Ross, Chef Owner of Lil' Truck on the Prairie in Calgary.
For The Smoky Cedar Mac & Cheese: Melt butter in a large saucepan and add in La Grille Smoky Cedar Seasoning. Lightly brown the butter, allowing the seasoning to bloom on a medium-low heat. Whisk in flour to create a roux and cook for 3 minutes on medium, stirring occasionally. Pour the beer and whisk to combine. Once it thickens, slowly pour in the milk and whisk to avoid lumps. While your sauce is cooking on medium, bring a large pot of water to boil and season with salt. Add pasta ( 500 g) and cook al dente. Keep whisking and let the sauce come to a simmer and thicken slowly. Add the cheddar cheese and half of the Grana Padano. Set aside the remaining Grana Padano for later. Combine pasta and sauce in a cast iron pan. Cover with remaining Grana Padano and toasted panko. Bake in the oven for 15 minutes at 400°F. Let Smoky Cedar Mac & Cheese sit for 5 minutes and serve.
For Serving: Serve Smoky Cedar Mac & Cheese in cast iron pan.