Mac & Cheese with Agropur Grand Cheddar aged 2 years, Julienne Potatoes, and Fried Onions – Week 25: Poutine

Québec’s quintessential dish—poutine—is always popular, no matter what the season.

That’s why Mac & Cheese seemed the logical choice for this week’s Poutine theme. Obviously I couldn’t just dump a mountain of fries, brown sauce, and cheese on top of some Mac & Cheese. I needed to get a little more creative.

The dish had to be decadent without being heartburn-inducing. Since poutine and Mac & Cheese are both very rich, I had to find a combination that strikes just the right balance.

So I came up with Mac & Cheese in a creamy Agropur Grand Cheddar aged 2 years sauce. Topped with julienne potatoes, fried onions, and, of course, cheese curds and a ladleful of reduced veal stock, this Mac & Cheese is downright delicious.



  1. In a saucepan, melt the butter and soften the onion and garlic.
  2. Add the flour and stir for 1 minute, making sure the flour doesn’t brown.
  3. Add the milk and cream, beating with a whisk until smooth.
  4. Simmer for 15 minutes, stirring regularly until sauce thickens.

  5. Stir in the cheddar cheese and then the pasta. Season with salt and pepper. Set aside.
  6. Deep fry potatoes and onion. Set aside on paper towels to drain. Season with salt and pepper.
  7. When ready to serve, top the mac & cheese with cheese curds, julienne potatoes, and fried onions. Smother with veal stock reduction and garnish with chives if desired.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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