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

Hook's 10-Year Cheddar Mac & Cheese From Chef Tory Miller
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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!
  • 3 tablespoon butter
  • 2 cloves garlic, minced
  • 2 cup whole milk
  • 4 ounce widmer's aged brick cheese spread
  • 6 ounce hook's 10-year cheddar, grated
  • 1 tablespoon chopped fresh thyme
  • 12 ounce macaroni noodles
  • 4 ounce panko breadcrumbs
  • 1 tablespoon butter
  • 2 tablespoon chopped chives
  • 2 tablespoon chopped parsley
  1. In a medium saucepan over low heat, melt the butter, and then add the garlic and stir for 2 to 3 minutes.
  2. Add the milk, and bring to a low simmer.
  3. Whisk in the cheese and thyme, and stir for 10 minutes.
  4. Cook pasta according to package directions.
  5. Meanwhile, melt the butter, and add the breadcrumbs. Cook, while stirring, until toasted.
  6. When the pasta is ready, add to the cheese sauce and cook for 3 minutes.
  7. Transfer to a serving dish and top with the toasted breadcrumbs, and garnish with the chives and parsley.