Grand Ewe® featured in cookbook
Melt: The Art of Macaroni and Cheese
Author: Stephanie Stiavetti and Garret McCord
Grand Ewe® with Golden Raisins, Pine Nuts, and Macaroni
Vintage Grand Ewe, an exemplary sheep’s milk Gouda, takes on a richer, more elegant texture while still maintaining those signature caramel notes. Pairing the cheese with sweet golden raisins and the robust crunch of pine nuts produces a dish that is a dreamy, creamy fusion of flavor and texture.
10 ounces elbow macaroni
1½ cups milk
2 Tbsp butter
2 Tbsp flour
¼ tsp sea salt
¼ tsp freshly ground black pepper
1 cup golden raisins
8 oz Grand Ewe® Sheep’s-milk Gouda, rind removed, shredded
¼ cup mascarpone
1 cup coarsely chopped pine nuts, toasted lightly, divided
1) Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
2) To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat.
3) Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon–a finger drawn along the back of the spoon should leave a clear swath. Stir in salt, pepper, and golden raisins. Cook for 1 minute, stirring constantly. Remove from heat, add Gouda and mascarpone, and stir until completely melted. Season with more salt and pepper to taste.
4) Pour sauce over pasta and stir in half of the pine nuts. Serve in bowls, topped with the remaining pine nuts for garnish.