WSU Creamery

Cougar Cheese Recipes

Baked Mac n' Cheese with Caramelized Onions and Duck Sausage

Baked Mac N Cheese

1 lb or 500 g rotini pasta
1 tsp extra-virgin olive oil
4 red onions, sliced 1/4-inch thick
1 cup cured duck sausage, diced*
1 cup milk
1 cup half-and-half
Freshly ground black pepper
Pinch sea salt
1 cup brie cheese, rind removed, cubed
1 cup 3-Year Aged Cougar Gold®, grated
1/2 cup Fontina cheese, grated
1 bay leaf
1/4 cup panko bread crumbs
1 Tbsp melted butter

 

Pre-heat oven to 350°F and grease 3 quart casserole dish.

 

Parboil the rotini pasta in boiling salted water for 8 minutes and drain.

Heat the olive oil in a pan over medium heat, add the sliced onions and a pinch of sea salt to the pan and sauté for 8 minutes. Reduce the heat to medium-low and sauté for another 35 minutes or until caramelized, stirring occasionally.

Render the sausage in a dry pan over medium heat for 10 minutes, until crispy bits form. Add milk, half-and-half, caramelized onions, sea salt and black pepper then bring to a boil. The second the mixture starts to boil, reduce the heat to medium-low, add the Cougar Gold®, Fontina cheese, Brie and bay leaf and stir until the cheese is melted, about 5 minutes.

In a bowl, mix the cooked rotini pasta with the cheese sauce and transfer into a baking dish. Top with the panko bread crumbs, drizzle with melted butter and broil for a few minutes or until the panko is golden brown and the edges crisp up.

 

*Other sausage (i.e. turkey sausage) may be substituted if you are unable to find duck sausage.

WSU Creamery, PO Box 641122, Washington State University, Pullman WA 99164-1122, 800-457-5442, Contact Us