Joe Drozda and Bob Bley are writing the third edition of The Tailgater’s Handbook which will be published in 2014. Drozda is considered the “Father of American Tailgating” by many including The Wall Street Journal. Drozda and Bley both grew up in NW Indiana and attended Indiana University together.
This time of year, most of us are forced to give up outdoor tailgating at high school, college, and professional football games. We do have, however several football TV gatherings. Then there’s also the Super Bowl Party. Ah yes, even though you may not be a person that wants to watch a football game of teams you could care less about, the Super Bowl party is a social event and a chance to dazzle one’s friends and guests.
Here’s a recipe for Mac and Cheese that is not that bland kid’s stuff that your mother served you as a child. The ingredients for this dish are unique “Food Network” type items such as white truffle oil, shitake mushrooms, Adams Reserve cheddar, and Radiatore pasta. Your problem might become one of finding a grocery store that has the ingredients. We use the Fresh Market stores that always seem to have everything!
Up Scale Mac and Cheese
1 lb. Radiatore spiral pasta
6 Tbsp. butter
1/4 cup all-purpose Flour
3 cups cream, heated
6 oz. Adams Reserve sharp cheddar cheese, grated
6 oz. Monterey Jack cheese, grated
4 oz. PREMOO gouda-style whole milk cheese
4 oz. Gorgonzola cheese, crumbled
1/2 cup of diced fresh Portabella Mushrooms, sautéed
10 slices of lean thick bacon
1 cup sourdough breadcrumbs
1 cup fresh shitake mushrooms, quartered
1/4 teaspoon salt & ground black pepper
2 pieces of grilled chicken, sliced
White Truffle Oil
Preparation: (1 hour)
Night before — Take sourdough bread and create 1 cup bread crumbs, set aside covered in a paper towel.
Day or preparation — Preheat oven to 350 F.
Boil pasta until slightly underdone (8 min.) & drain. It will cook more in the oven.
In a small pan sauté 1/2 cup diced portabella mushrooms, set aside.
In a medium saucepan simmer cream, add salt & pepper then set aside.
In a large sauce pan melt 4 Tbsp. of butter over medium heat. Whisk in flour, then cream. Bring to boil. Remove from heat. Add Cheddar, Premoo & Jack cheeses mixing well.
In an extra-large bowl place pasta, mix in cheese mixture, add chicken, and sautéed mushrooms.
Fold in Gorgonzola.
Spray a large casserole dish with non-stick cooking spray, or grease with butter. Spread pasta mixture into dish. Sprinkle bread crumbs on top.
Melt 1 Tbsp. butter and drip over crumbs.
Bake in oven, uncovered 40 minutes and lightly browned on top.
Cook bacon, drain, pat off excess grease, and crumble. Cook remaining mushrooms in small amount of bacon grease while pasta is cooking, set aside.
Once top of pasta dish is lightly browned and done remove from oven.
Serve in bowls, top each with crumbled bacon and mushrooms. Drizzle white truffle oil around edges of pasta and serve.