Cavatappi Mac & Cheese

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

Ingredients

• 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  ·   

Instructions

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.