Elwin Greenwald, owner of Elwin and Co., was featured on September 13, 2014, on Channel 2, Fox News, My Fox Detroit providing a live demo in how to prepare Fall Flavor Mac and Cheese: Smoky Asparagus & Wild Mushroom Mac & Cheese dish with Caramelized Apples.
1 lb box elbow macaroni (prepared)
¾ stick butter (diced, chilled & divided)
¼ C flour 4 C milk pinch of nutmeg
1/8 TSP dried mustard kosher salt & black pepper to taste
½ lb sliced Crimini mushrooms (sautéed)
½ lb fresh asparagus (sliced & blanched)
½ C shredded smoked Gouda cheese
½ C shredded Swiss cheese
¼ C corn flake crumbs
¼ C Parmesan cheese
1 TBSP chopped fresh parsley
1 large red apple cored –½ sliced, ½ diced (sautéed)
1 Prepare the white sauce by warming the milk over medium heat. Add the mustard, nutmeg and salt & pepper to taste. Be careful not to let the milk boil!
2 Place ½ stick of butter in the heavier pot and heat until bubbling. Add the flour whisking until combined – cook for about 1 -2 minutes. Reduce heat to medium.
3 Carefully pour the hot milk into the flour/butter mixture in 3 stages, whisking constantly until the white sauce is thick and smooth. Reduce heat to simmer, and continue cooking for 2 -3 minutes. Remove from heat and let stand at room temperature for 5 minutes.
4 In a large mixing bowl place the macaroni, Swiss and Gouda cheese, parsley,mushrooms (leave some for garnish), asparagus (leave the tips for garnish) and the diced apple. Add the white sauce and gently combine.
5 Place the macaroni mixture in the prepared baking dish. Even out the top with the spoon. Sprinkle with corn flake crumbs and Parmesan cheese.
6 Decoratively arrange the sliced apple, sliced mushrooms and asparagus tips on top, dot with butter.
7 Bake in a preheated 375 – degree oven for about 45 minutes or until top is golden and center is hot.