Easter Mac and Cheese

Hello my Hy-Vee friends!

Easter is quickly approaching and that means friends, family and food! And yes, that also means your aunt will make that mystery jello thing with the peep chicks floating around and your second cousin will bring the cake with florescent colors that cannot be found in nature.

BUT you don’t have to lower yourself to mediocrity. Yes, there will be a protein and some kind of potato, but I propose making a macaroni and cheese. Not the powdered stuff out of a box. Oh no, guys. I'm talking about a melty five cheese bomb studded with ham. 

Cheddar cheese gives this macaroni some body, the fontina brings that gooeyness that we all crave, Gruyere offers up a nice nuttiness, and the Parmesan and Romano give the topping a beautiful golden brown crust. It’s a show stopper, easy to make and guaranteed to please!

Easter Ham Mac and Cheese

All you need:

1 pound pasta shells

1 quart half and half

3 tablespoons butter

3 tablespoons all-purpose flour

12 ounces shredded sharp cheddar cheese (3 cups)

4 ounces fontina cheese, grated (1 cup)

4 ounces Gruyere, grated (1 cup)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon nutmeg

1 tablespoon onion powder

1 tablespoon Dijon mustard

1 teaspoon paprika

½ pound small diced ham

1 cup panko bread crumbs

1/2 cup grated Parmesan cheese

½ cup Romano cheese

All you do:

1. Preheat the oven to 375 degrees.

2. Prepare a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

3. Meanwhile, heat the half and half in a small saucepan, but don't boil it. In a large pot, melt butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot half and half and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheddar, fontina, Gruyere, pepper, nutmeg, onion powder, mustard, and paprika. Add the cooked macaroni, ham and stir well. Place the mixture in 8 individual gratin dishes or one baking dish.

4. Combine the panko bread crumbs, with the Parmesan and Romano and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

So have a great Easter, and as always, Praise the Lard!

-Chef Alex

St. Patrick's Day Boxty

Hello my Hy-Vee friends!

St. Patrick’s Day is nearly upon us and so the season of green beer, bagels, cupcakes and milkshakes is here. And of course you have to have corned beef and cabbage right? Wrong. While it is delicious, it is not Irish. The few cows that were raised in Ireland were used for dairy. Beef would have been prohibitively expensive, and when the good people of Ireland could afford to purchase meat, it would have been pork or lamb.

So celebrate instead by making Boxty, a truly authentic Irish dish. Boxty is a traditional Irish potato pancake that contains a mixture of mashed and grated potatoes, resulting in a unique texture that’s part pancake, part hash brown. It is delicious and a great way to use up those mashed potatoes from last night’s dinner. While suitable on an Irish breakfast or dinner table, Boxty pairs well with so many cuisines. For example, try topping it with smoked salmon and sour cream.

Boxty (Irish Potato Pancakes)

All you need:

1 1/2 cups grated raw potato (about 1 pound)

1 cup all-purpose flour

1 cup leftover mashed potatoes

1 egg

1 tablespoon milk

1 teaspoon salt

1 teaspoon pepper

3 tablespoons butter

All you do:

1. Squeeze potatoes to release moisture. Place in a bowl with flour, mashed potato, egg and milk. Mix until combined. If the mixture is too wet, add additional flour.

2. Heat a large nonstick frying pan or griddle over medium heat. Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. 

3. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more.

4. Enjoy!

So have a great St. Patrick's Day and as always, Praise the Lard!

-Chef Alex