Once again, Western Dairy was proud, to participate in Ag Day at the Capitol in Denver this week. Each year, Ag Day at the Capitol pays tribute to Colorado’s diverse agriculture groups and recognizes the impact that agriculture has on the state.

The event also shares information about farmers generous contributions to local food banks with consumers and those working in the capitol Western Dairy Association is happy to help support a celebration that honors our dairy farm families in Colorado.

During Ag Day at the Colorado Capitol commodity groups invite chefs to create delicious meals featuring local food in a cooking competition. Chef David Bondarchuck from Scratch Catering Services created not one, but two mac and cheese recipes this year. Click here for a printable version of these delicious recipes.

 

Scratch Catering Services Presents: Chipotle Macaroni and Cheese

(As Seen On Colorado’s #1 Morning Show: The Everyday Show: Weekdays At 10am)

  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 5 Cups Whole Milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon Pureed Chipotles in Adobo
  • 5 Cups grated Mexican Blend Cheese
  • 1.5 pounds of Boiled pasta, (elbow works best)

Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside.

In a medium saucepan set over medium heat, heat milk. Melt butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in salt, black pepper, and Pureed Chipotle’s, add in cheese, and set cheese sauce aside.

Fill a large saucepan with water; bring to a boil, add 1/4 cup of salt to water once boiling. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour mixture into prepared dish. Sprinkle additional cheese on the top if desired. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot. Enjoy!


Scratch Catering Services Presents: White Truffle Macaroni and Cheese

  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 5 Cups Whole Milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon White Truffle Oil
  • 3 Cups grated White Irish Cheddar
  • 1 Cup grated Gruyere
  • 1 Cup grated Aged Parmesan
  • 1.5 pounds of Boiled pasta, (elbow works best)

Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside.

Bring a pot of salted water to a boil, and boil the pasta to al dente, drain and rinse with cool water and drizzle with the 1 tablespoon of truffle oil. Set aside.

(Different brands of macaroni cook at different rates; be sure to read the instructions.)

In a medium saucepan set over medium heat, heat milk. Melt butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in salt, black pepper, and add in cheese, and whisk until well combine and cheese is melted. Stir macaroni into the reserved cheese sauce.

Pour mixture into prepared dish. Sprinkle additional Irish cheddar cheese (if desired) on the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot. Enjoy!

Categories: Events