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Open House Lavender Mac and Cheese Recipe

Open House Lavender Mac and Cheese Recipe

Thanks for everyone who came out to see us at our open house last weekend! We enjoyed visiting with each guest. It was a great excuse to sample products (hot chocolate, chocolate, and teas). It was the first time I had used the Pelindaba Cookbook, so it was great to try the lavender shortbread cookies, brownies, and lemonade.

For those of you who I’ve known for many years, you know that Michael’s Mac and Cheese is one of his specialties. For the open house, he made his famous cheddar version, but also made one using the culinary lavender we sell at rosieMADE.

mac & cheese 1

Here’s the recipe:

Ingredients:
2 lb large elbow macaroni
10 tbsp butter
10 tbsp flour
2 tblsp granulated/minced onion
10 cups milk
1 lb shredded Gouda cheese
1 lb shredded Gruyere cheese
1 lb shredded Swiss cheese
1 tbsp dried lavender pulverized into a powder. Mortar and pestle or power spice grinder.
2 tsp garlic powder
4 tsp season all
Dash of white pepper

Directions:
1. Turn on oven to 350 F
2. Bring water to a boil and cook noodles until al dente.  About two minutes short of recommended time. Drain.
3. Melt butter in a 8 quart pot.  Add onion and stir.  Add flour and cook to a roux.
4. Cook the roux until the color of light peanut butter.
5. Add milk and seasonings.  Stir and bring to slow boil.  Add cheese.
6. Stir until cheese is mixed in well into the sauce.  Should be thick and bubbly.
7. Add to noodles and stir.
8. Transfer to baking pans and bake for 25 minutes.

Makes two large 9″x13″ pans full.

Mac & Cheese 2

The lavender chicken was also YUMMY!

Lavender Chicken 1Hopefully this will become an annual event so we can share great food with great people again!

 

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