First Annual Mac and Cheese celebration

It was the OCSC’s first annual Mac & Cheese bakeoff/celebration/festival/whatevah–all I know is that it’s one of the best ideas I’ve been a part of in a while. Imagine the top of a pool table covered in various macaroni and cheese dishes. That was the scene earlier this month when a fine set of dishes shook off for a moment the cold grip of winter.
Tricia Mesigian, owner of the Orange County Social Club and I started batting around the idea of a Mac & Cheese festival one afternoon at the club late last fall. (She’s got a killer Armenian Mac & Cheese recipe BTW.) Tricia took the idea and ran with it and came up with the concept of holding it in the dead of winter when comfort food is most necessary. We got Jack Whitebread in on the idea and a few weeks ago concocted a scoring system and a set of rules.

Jack and Tricia in deep meditation.

Couldn’t have asked for a finer result. There were ten distinct takes on the old classic, some creamy, some more orange than others, some with daring cheeses and some just right down the middle.
It was a tough task and the crowds pressed in to watch our reactions as we rounded the table and checked off our scores. Early after we retired to chambers for deliberations, a clear favorite emerged. Lance Glass’ cheesy twist on his grandmother’s traditional recipe was both traditional and wonderfully rich and complex at the same time. Nice noodles, too.

Lance Glass with what was left after the crowds got ahold of the dish.

As for next year, there is talk of making the competition more varied, like a casserole bakeoff, or to have themes for each year. Ideas are welcome. Either way, I sincerely hope that being judge of such an event is a lifelong appointment.

Here’s Lance’s email to us with the recipe:

Lance’s Lactic Love–Here is the recipe that won best in show at the OCSC’s first annual casserole cook off:

Ingredients:
7 tbsp butter
4 tbsp flour
2 cups half and half
3/4 tsp salt
1/4 tsp pepper
1/4 tsp (dashes to taste Texas Pete)
81/2 oz grated Parmesan cheese (about 2 cups)
1lb macaroni
clove of garlic
1/4 lb grated cheddar (tillamook rocks)
1/4 lb grated fontina cheese
1/4 lb grated Gruyere cheese
1/4 cup bread crumbs

Preheat oven to 350

In a sauce pan melt 4 tbsp of butter over low heat. Once melted, add 4 tbsp of flour and stir to combine. Cook over low heat stirring constantly for about 3 minutes. Increase heat to medium and whisk in half and half little and little at a time. Cook until thickened, stirring on frequently for about 4-5 minutes. Remove from heat and add pepper, salt, hot sauce, and about 4 oz (1/4 cup) of Parmesan. Stir until cheese is melted and sauce is smooth.

Fill a large pot with water and bring it to a boil. Salt water to taste, and add macaroni (stir for a second to prevent sticking). Allow water to return to a boil, reduce heat and cook for 5-6 minutes (don’t fully cook macaroni-it will cook in the oven).

Drain macaroni, return to pot, add 2 tbsp of butter and crush or microplane a large clove of garlic and stir macaroni to melt/combine ingredients. Add cream/cheese sauce to macaroni and stir to combine. Set aside.

In a large bowl combine cheddar, fontina, Gruyere, and 4 oz. Parmesan cheese. Toss to combine-Parmesan will help the other cheeses form clumping.

Butter a 13×9 baking dish or casserole dish. Put 1/3 of macaroni mixture in the bottom. Top with a third of the grated cheese mixture. Top with another 1/3 of macaroni mixture, then 1/3 grated cheese. Do this one more time–not a science. In a small bowl combine bread crumbs and left over parmesan. Sprinkle mixture onto the top of mac and cheese, then put a few dollops of butter.
Bake in a 350 oven for 40-45 mins. Or until golden brown on top. Enjoy!!!

Thanks, Lance.

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