Hook's 10-Year Cheddar Mac & Cheese from Chef Tory Miller

Hook's 10-Year Cheddar Mac & Cheese from Chef Tory Miller
Contributor
Hook's 10-Year Cheddar Mac & Cheese
L'Etoile Restaurant

A simple yet decadent mac & cheese from Chef Tory Miller.

Chef Tory Miller is the executive chef and co-proprietor of L’Etoile, Graze, and Sujeo restaurants in Madison, Wis. A James Beard Award winner, chef Miller uses old world cooking methods and international influences to take local farm-raised ingredients to “the next level.”

Read the accompanying article to find out how this culinary star rose so rapidly in the industry, why he loves working in Madison and what makes Wisconsin cheeses so spectacular. Or you can simply get a firsthand taste of the chef's cuisine by whipping up Hook's 10-Year Cheddar Mac & Cheese, straight from chef Miller's kitchen!

8
Servings
313
Calories Per Serving
Deliver Ingredients

Notes

Additional Garnish Options: Sliced kielbasa saisage or BBQ pulled pork.

Chef Miller highly recommends Hook's 10-Year Cheddar but if it's unavailable, substitute a full-flavored, rich, sharp Cheddar.

Ingredients

For the cheese sauce:

  • 3 Tablespoons butter
  • 2 cloves garlic, minced
  • 2 Cups whole milk
  • 4 Ounces Widmer's aged brick cheese spread
  • 6 Ounces Hook's 10-year cheddar, grated
  • 1 Tablespoon chopped fresh thyme

For the pasta and breadcrumbs:

  • 12 Ounces macaroni noodles
  • 4 Ounces panko breadcrumbs
  • 1 Tablespoon butter

To finish:

  • 2 Tablespoons chopped chives
  • 2 Tablespoons chopped parsley

Directions

For the cheese sauce:

In a medium saucepan over low heat, melt the butter, and then add the garlic and stir for 2 to 3 minutes.

Add the milk, and bring to a low simmer.

Whisk in the cheese and thyme, and stir for 10 minutes.

For the pasta and breadcrumbs:

Cook pasta according to package directions.

Meanwhile, melt the butter, and add the breadcrumbs. Cook, while stirring, until toasted.

To finish:

When the pasta is ready, add to the cheese sauce and cook for 3 minutes.

Transfer to a serving dish and top with the toasted breadcrumbs, and garnish with the chives and parsley.

Nutritional Facts

Total Fat
9g
13%
Sugar
13g
14%
Saturated Fat
4g
17%
Cholesterol
24mg
8%
Carbohydrate, by difference
46g
35%
Protein
12g
26%
Vitamin A, RAE
93µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
324mg
32%
Choline, total
28mg
7%
Fiber, total dietary
1g
4%
Folate, total
90µg
23%
Iron, Fe
2mg
11%
Magnesium, Mg
36mg
11%
Niacin
2mg
14%
Phosphorus, P
326mg
47%
Selenium, Se
25µg
45%
Sodium, Na
733mg
49%
Vitamin D (D2 + D3)
1µg
7%
Water
59g
2%
Zinc, Zn
2mg
25%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.