Farm Fresh Georgia (The University of North Carolina Press, 2014) is the first of its kind, a local guidebook for food enthusiasts of the Peach State. Jodi Helmer leads a lively tour of almost 400 farms and other farm-based attractions. Readers are presented with irresistible options of farmers’ markets, farm-to-table restaurants, and cozy bed and breakfasts. This Three Cheese Macaroni Recipe, excerpted from “Piedmont,” calls for Udderly Cool Creamery cheese for that authentic Peach State taste.
More from Farm Fresh Georgia:
Three Cheese Macaroni Recipe
Yields 6 servings
1 pound macaroni
5 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 1/2 cups Udderly Cool Creamery grated Gouda
1 cup grated Udderly Cool Creamery Jack-style cheese or Monterey Jack cheese
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 medium farm-fresh tomatoes or 4 Roma tomatoes
1/4 cup dry breadcrumbs
2 tablespoons grated Udderly Cool Creamery Southern Alpine-style cheese or Parmesan cheese
Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. Drain well.
In a large saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the flour and cook for about 2 minutes, stirring with a whisk. While whisking, add the milk and cook until thickened. Remove from the heat and stir in the Gouda and Jack cheeses, salt, and pepper. Stir in the pasta.
Pour the macaroni into a 3-quart baking dish. Arrange the sliced tomatoes on top of the macaroni.
In a medium saucepan (or bowl using the microwave), melt the remaining butter and add the breadcrumbs and Southern Alpine or Parmesan cheese. Sprinkle the breadcrumb mixture over the tomatoes. Bake for 30 minutes or until bubbling and golden brown. Serve immediately.
Reprinted with permission from Farm Fresh Georgia by Jodi Helmer and published by The University of North Carolina Press, 2014.