Sweet Lorraine's harvest macaroni & cheese - New York News

Sweet Lorraine's harvest macaroni & cheese

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(WJBK) -- Get this recipe courtesy of Chef Lorraine Platman, founder of Sweet Lorraine's Fabulous Mac n' Cheez. Learn more about their locations at by logging on to macncheez.com.

What you'll need (see below for further instructions):
1 batch of cheese sauce
1 batch of caramelized onions
1 batch of candied walnuts
1 batch of butternut squash
2 medium size Michigan apples- most apples except delicious will work-cored & sliced
Toasted bread crumbs
1 pound of penne, or most any type of short tube pasta

One big batch of macaroni cheese sauce
4- 12 oz. cans evaporated milk
2 cups low sodium chicken stock
3 oz.  unsalted butter
4 oz. all purpose flour
1 tbsp kosher salt
2 oz parmesan cheese
2 pounds shredded extra sharp cheddar cheese
1 tbsp dry mustard

Heat evaporated milk and chicken stock, while heating-melt butter over medium heat. Whisk in flour until combined.  Pour heated milk mixture into butter/flour slowly.
Whisk until smooth and fully combined. Remove from heat and add remaining ingredients with immersion blender until smooth.
Yield 8 cups

Caramelized Onions
(Enough for 8 large portions of Harvest Macaroni & Cheese)
For perfect caramelized onions do not pile onions in sauté pan. Use two pans if one pan isn't big enough to sauté in one layer.
4 cups julienned onions, thinly sliced
1 tbsp vegetable oil

Heat large sauté with oil and when hot add onions, quickly sauté to coat onions with oil. Reduce heat to low and continue cooking until onions are evenly browned (stir often so they don't burn). This will take approximately 30 minutes to one hour
Set aside to cool  (you can refrigerate over night)

Candied Walnuts
¼ cup powdered sugar
1/8 tsp cayenne pepper
1/8 tsp salt
4 oz  walnut halves

Preheat the oven 350 degrees and line with parchment paper a sheet pan.
Toss together all the above ingredients and place on parchment paper single layer. Cook until dark brown (approximately 10 minutes). Keep your eye on them so they don't burn. Let cool and set aside.

Roasted Butternut Squash
(Yield 3-4 cups)
Heat oven 350 line a sheet pan with parchment paper
Cut one Butternut squash in half- length wise
Place cut side down on parchment and cook until a fork easily pierces the skin approx 45 minutes- let cool.  Trim skin off of squash and cube into ½ cubes- set aside

Penne pasta
Cook pasta as per instructions on bag, drain and toss with heated cheese sauce, caramelized onions, butternut squash & apples.
Toss to evenly coat and place in a casserole dish. Top with bread crumbs and shredded cheddar cheese and place in preheated 350-dgree oven.
When top of  macaroni starts to bubble and is browning remove and scatter with walnuts.

Serve and enjoy!

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