Farmers’ Market 4-Cheese Macaroni with Tomato Mozzarella salad

By Amber Bouthot

We are blessed with some great locally produced food, which can be found at various farmer’s markets around the region. Recently, I challenged myself to create a meal using mostly items purchased at local farmer’s markets, and the result? Absolutely addiction worthy. More and more, it is becoming important to me to know where my food comes from. Blame it on Netflix documentaries, but our food supply chain is messed up, to say the least. Corruption, pollution, exploitation… all in the name of profit. But there is good news. You can make amazing meals using locally produced and sourced food items. Here’s a good example.

4-Cheese Macaroni

Ingredients:

• 6 slices of white bread, torn into 1/4 inch pieces

• 1 stick unsalted butter

• 5 1/2 cups milk

• 1/2 cup all purpose flour

• 2 teaspoons salt

• 1/4 teaspoon cinnamon

• 1/4 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

• 1 cup grated habanero cheese

• 1 cup grated Colby jack cheese

• 4 cups shredded sharp cheddar cheese

• 1 package elbow macaroni

• 1 package rotini

• 1 package black pepper bacon

Preparation:

Preheat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat. Stir in salt, cinnamon, black pepper, cayenne pepper, all 3 cheeses (leaving aside about 1/4 cup). Set cheese sauce aside.

In the meantime, chop bacon and fry until crispy.

Fill a large saucepan with water. Bring to a boil. Add macaroni and rotini; cook to al dente. Transfer to a colander, rinse under cold running water, and drain well. Stir pasta into the reserved cheese sauce and add bacon.

Pour the mixture into the prepared casserole dish. Sprinkle remaining cheese; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Tomato Mozzarella salad

Ingredients:

• 1 pint cherry tomatoes

• 4 oz. mozzarella cheese

• 2 tablespoons chopped mint

• 1/2 cup balsamic vinegar

• 1/4 olive oil

• salt and pepper to taste

Preparation:

Cut cherry tomatoes in half. Slice the mozzarella cheese into cubes. Mix together the tomatoes, mozzarella, mint, balsamic vinegar, olive oil and salt and pepper in a bowl. Cover and refrigerate for an hour. a