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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
shredded fontina cheese
smoked cheese fondue
cooked cavatappi noodles
For Smoked Cheese Fondue
Hoffman smoked cheddar cheese, shredded
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.