Mac ’ n Charlevoix i

thIs vaRIatIOn OF the comfort food classic uses a mix of charlevoix cheeses and locally made sausages. i have included suggestions for some similar cheeses if you don’t have access to Quebec’s dairy products. and any good country-style pork sausage can be used.

Macaroni 350 g

Full Fat Milk 250 ml

Butter 2 Tbs

Shallot 1, finely chopped

Pork Sausage 2

Cornstarch 2 Tbs

Migneron de Charlevoix Cheese1 100 g, cut into cubes

Hercule de Charlevoix Cheese2

150 g, grated

Mascarpone or Sour Cream

1/2 cup

Gruyère Cheese

50 g, grated

Parmesan Cheese

50 g, grated

Nutmeg a pinch

Freshly Ground Black Pepper to taste

1 BRING a large pot of salted water to the boil. Add the macaroni and cook until al dente. Drain.

2 WHILE the macaroni is cooking, heat the butter in a skillet. Sauté the shallot until softened and translucent. Skin the sausages and add to the pan and sauté until browned, breaking up the meat with a spatula or wooden spoon. Scrape the contents of the skillet into a mixing bowl, along with the drained macaroni.

3 IN a small bowl, whisk the cornstarch with 2 Tbs cold water then stir the slurry into the milk. Pour the milk into the skillet and bring to a boil, stirring so that the milk doesn't scorch. Turn off the heat and pour the sauce over the macaroni.

4 ADD the Migneron de Charlevoix and

Hercule de Charlevoix cheeses along with the mascarpone and mix well to combine. Season with nutmeg and pepper.

5 SCRAPE the mixture into an ovenproof dish and sprinkle the Gruyère and Parmesan cheeses over the top. Bake in a 350°F oven for 15–20 minutes, until the top is golden and bubbly. 1 Or Port Salut. 2 Or Aged Cheddar.