Ger-Nis INTERNATIONAL, LLC

Hearty Herbal Mac & Cheese

Mac & cheese is one of the most recognized American foods of our time. Mac & cheese does not discriminate in its followers; not only do the young and old love it, but we can find recipes from all socioeconomic levels and within all subcultures. All over the country, we find simple as well as extravagant recipes. Mac & cheese lovers range from those who enjoy a $.69 box of Kraft Macaroni and Cheese to those who shave a hundred dollars worth of fresh truffles atop gourmet noodles with imported gruyere cheese, fresh farmers market cream and fresh herbs and spices.

Mac & cheese is a staple among American comfort foods and therefore highly relevant to cold weather menus. Its history, like the history of many foods, encompasses a great deal of controversy and contradictory stories. Many stories purport that the dish was brought to the US from Europe in the early 1800s by none other than Thomas Jefferson. From there, the stories get a little grey. Some claim that the first time it was served in the US was at the White House and that Thomas Jefferson’s daughter is the one who perfected the dish. In the end, the dish certainly seems to have its actual roots in the world of Italian cuisine. Despite the uncertainty about its origins in the US, the basic ingredients are inarguable. Mac & cheese inevitably boils down to noodles, cream and butter. Ultimately, it is a cross between a casserole and a pudding. And, in typical American fashion, we mix thicker, richer cheeses with creamier, dense creams and of course, butter, lots of butter.

In the past, we at Ger-Nis kept our love of macaroni & cheese to ourselves. We didn’t typically serve it at our holiday and gala events. We didn’t whip up our best macaroni recipes for our dinner parties. And, we certainly never saw home cooked mac & cheese concoctions on the menus of the finest restaurants – until now, that is! The times have changed and we have been experiencing a new interest and attraction to the rich and dense comfort foods of our past. A new wave of chefs who make use of a plethora of fresh ingredients from all around the world has brought new life to old comfort foods, but we have also learned to stop and embrace the old versions too. Both the old and the new can live harmoniously together in our kitchens; we can have rich and fatty mac & cheese or light and healthy. Either way, the dish seems to always evoke the same sensation of comfort, and that’s all that matters for the many cold winter days and nights we have ahead of us. We’ve included some of our favorite and most comforting winter mac & cheese recipes, so embrace the bounty of choices when it comes to mac & cheese to create comfort and nostalgia!

Winter Herb Gourmet Mac & Cheese
Serves 4-6

1 pound elbow macaroni or penne pasta
½ cup butter
¼ cup unbleached white flour
2½ cups whole milk
2 teaspoons salt
1 tablespoon cracked pepper
1 teaspoon nutmeg, freshly grated
1 teaspoon cayenne pepper
1 cup gruyere cheese, grated
1cup extra sharp cheddar cheese, grated
1 cup brie cheese, cubed
¼ cup fresh thyme, chopped
¼ cup fresh marjoram, chopped
¼ cup fresh chives, chopped
¼ cup fresh parsley, chopped

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add all the cheese and continue to whisk, melting all the cheese, about 4-5 minutes. Add the salt, pepper, nutmeg and cayenne. Stir well and take off heat. Add the pasta to the melted cheese and the fresh herbs and mix well. Pour the mac & cheese into a greased glass baking dish and place in preheated 375° oven. Bake for about 30 minutes or until bubbly and lightly golden brown on top.

Marjoram Tomato Mac & Cheese
Serves 4-6

1 pound medium shell macaroni
¼ cup butter
¼ cup unbleached white flour
2 cups whole milk
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon cayenne pepper
2 cups mild cheddar cheese, grated
¾ cup fresh marjoram, chopped
1 cup cherry tomatoes, halved

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add all the cheese and continue to whisk, melting all the cheese, about 6-8 minutes. Add the salt, pepper, and cayenne. Stir well and take off heat. Add the tomatoes and marjoram, stir well. Add the pasta to the melted cheese and the fresh herbs and mix well. Add the shell pasta and mix well.

Blue Cheese and Chive Mac & Cheese
Serves 4-6

1 pound capunti or cavatelli pasta
2 tablespoons butter
¼ cup unbleached white flour
2 cups low fat milk
1 cup heavy whipping cream
2 teaspoons salt
1 tablespoon cracked pepper
2 cups cheddar cheese, grated
1 cup blue cheese, crumbled
¼ cup fresh chives, chopped fine
¼ cup fresh parsley, chopped fine

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and the heavy cream and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add the cheese and continue to whisk, melting the cheese, about 3-4 minutes. Add the salt and pepper stir well and take off heat. Add the pasta to the melted cheese and fresh herbs and mix well. Pour the mac & cheese into a greased glass baking dish, place in preheated 375° oven and bake for about 20-30 minutes or until bubbly and lightly golden brown on top.

Cilantro Chipotle Flank Steak Mac & Cheese
Serves 4-6

Chipotle Cilantro Marinated Flank Steak

2 13 oz.  cans of chipotle peppers in adobo sauce
1 cup white onion, chopped
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ cup chopped fresh chives
Juice of 6 limes and zest of 3
1 tablespoon cumin
2 jalapeños, chopped and seeds removed
Salt/pepper
2 pounds flank steak

Blend chipotle peppers, onion, herbs, lime juice, jalapeño, cumin, and salt and pepper together in a blender or food processor until smooth. Marinate the steak in the sauce for approximately 1 hour. Grill steak on high heat using the remainder of the sauce for a mopping sauce while grilling.

Cilantro Chipotle Mac & Cheese

1 pound medium conchiglie macaroni (conch shaped)
¼ cup butter
¼ cup unbleached white flour
2 cups whole milk
2 teaspoons salt
2 cups pepper jack cheese, grated
¾ cup fresh cilantro chopped
1 cup cherry tomatoes, halved
1 jalapeño chili, deseeded and chopped fine

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add all the cheese and continue to whisk, melting all the cheese, about 6-8 minutes. Add the salt, stir well and take off heat. Add the tomatoes, cilantro and jalapeño and stir well. Add the pasta to the melted cheese and fresh herbs and mix well. Serve slices of chipotle flank steak over the macaroni.

Fontina Chicken and Herb Mac & Cheese
Serves 4-6

1 pound fusilli pasta
½ cup butter
¼ cup unbleached white flour
1 cup low fat milk
1 cup heavy whipping cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 cup sharp fontina cheese, grated
¼ cup fresh parsley, chopped
¼ cup fresh marjoram, chopped
¼ cup fresh thyme, chopped
½ cup fresh green onions, sliced thin
1½ cups chicken, shredded (buy a pre-roasted chicken from your grocer)

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente.   In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add all the cheese and continue to whisk, melting all the cheese, about 6-8 minutes. Add the salt, pepper and cayenne. Stir well and take off heat. Add the herbs, chicken and green onions, stir well. Add the pasta to the melted cheese and herb mixture.