Cavatappi Mac & Cheese

Cavatappi Mac & Cheese with smoked cheese fondue, fontina cheese, melted leeks and peas all together with smoked ham hock. - well OK!


  • For Cavatappi Mac  ·   
  • kosher salt to taste  ·   
  • salt & pepper to taste  ·   
  • peeled ham hock  ·  1 cup 
  • sauteed peas  ·  1/4 cup 
  • melted leeks  ·  1/4 cup 
  • shredded fontina cheese  ·  1 cup 
  • smoked cheese fondue  ·  2 cups 
  • cooked cavatappi noodles  ·  4 cups 
  • For Smoked Cheese Fondue  ·   
  • Hoffman smoked cheddar cheese, shredded  ·  1 stick 
  • milk  ·  1/2 gallon 
  • flour  ·  1/2 cup 
  • butter  ·  4 ounces 
  • Champagne vinegar  ·  1/4 cup 
  • Herbies Rose Harissa Spice Blend  ·   


Moroccans invented harissa to upgrade food from good to excellent and this Mac & Cheese recipe is perfect proof of their success. Cavatappi -[ kavaˈtappi ]- is macaroni formed in a helical tube (corkscrew) shape.

To make the Smoked Cheese Fondue

  • Melt butter in a medium sized pan
  • Slowly add flour, stir until flour is cooked, you are making a roux
  • Slowly add milk, cook until the roux mixture is thickened
  • Add and melt cheese, mix until smooth
  • Mix in vinegar
  • Add salt to taste

To make the Cavatappi Mac & Cheese

  • Heat up fondue and add fontina.
  • Add peas, leeks, and smoked ham hock.
  • Season with Herbies Harissa paste mix and add salt and pepper to taste.
  • We like to plate this dish in 5oz jars and top with fried onions.

Jenny's Tip: - The light, airy Jasmine approach of our Frolic Viognier works well with the Cavatappi Mac & Cheese to highlight the Tunisian chili flavor of our Harissa paste, building to a warm spice crescendo of satisfaction throughout the mouth.

Note: A roux is a cooked mixture of equal parts flour and fat used to thicken sauces and impart rich, toasted flavor to some stews.

Frolic Viognier

Frolic Viognier

Frolic is a single-varietal of the white grape Viognier from a single vineyard.

Rose Harissa Spice Blend

Rose Harissa Spice Blend

Based on a Tunisian blend that may be rubbed on food before cooking, or made into a fragrant, spicy paste.