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.
- In a saucepan, melt the butter and soften the onion and garlic.
- Add the flour and stir for 1 minute, making sure the flour doesn’t brown.
- Add the milk and cream, beating with a whisk until smooth.
- Simmer for 15 minutes, stirring regularly until sauce thickens.
- Stir in the cheddar cheese and then the pasta. Season with salt and pepper. Set aside.
- Deep fry potatoes and onion. Set aside on paper towels to drain. Season with salt and pepper.
- 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.