Chef Zane Holmquist – Peas & Carrots Mac ‘n Cheese
Peas & Carrots Mac ‘n Cheese
Serves 4-6 guests
1 tsp olive oil
½ shallot, minced
2 cups milk, whole or 2%
¼ cup cream
3 ½ cups white cheddar cheese, grated
3 tbsp cold water
1 ½ tbsp corn starch
Pinch of nutmeg
1 tsp kosher salt
½ tsp ground white pepper
10 drops Tabasco Sauce
1 lb pasta (whole grain fusilli or penne), pre-cooked 8-10 minutes
1 cup fresh peas, shelled
1 cup farmers baby carrots, cut into disks and blanched
½ cup diced ham (can substitute sautéed turkey)
½ cup panko bread crumbs
2 tsp butter
• Heat of thick bottom 4 qt sauce pan over medium heat, add oil and sauté shallots for 2 minutes until translucent.
• Add milk and cream to pan and bring to a slow boil.
• Mix 3 tbsp cold water and corn starch. Turn down the heat and whisk into the milk. Continue whisking for 1 minute or until sauce has thickened.
• Add 3 ¼ cups grated cheese slowly to the sauce and whisk until cheese sauce is smooth.
• Add salt, nutmeg, ground white pepper and Tabasco Sauce.
• Mix in the cooked pasta.
• Cut the baby carrots in discs and blanch in salt water for 1 minute then cool immediately in an ice bath and drain.
• Add the fresh peas, blanched carrots and diced ham.
• Place pasta and vegetable mixture into a 6 quart baking dish and top with remaining ¼ cup of cheese.
• Melt butter and mix with bread crumbs.Cover the top of the dish with the bread crumbs and bake at 375 degrees for 20-22 minutes or until top is bubbly and beginning to brown.
