www.dawnviola.com

Dawn Viola is a nationally recognized artist, award-winning competitive cook, and food writer from Central Florida. She received a BFA in visual design, typography and creative writing from Swain School of Design at UMass, and worked in the design and marketing industry as a creative director and copywriter for 18 years before beginning her culinary career.

As an artist, Dawn's trendy patterns and illustrations have appeared in national publications and newspapers such as Bride's Magazine, The Knot, Weddingbells, The Wall Street Journal and Orlando Sentinel. She has also been featured on Orlando's Mix 105.1 Scott and Erica Show, Martha Stewart Radio, and Fox News, Orlando .

As a chef and competitive cook, Dawn was recently awarded first place in the 2009 Crisco National Pie Championships, apple category - professional division, for her Vanilla-Vanilla Bean Roasted Apple Pie recipe. Dawn was also recognized in the California Table Grape Commission recipe challenge for her Vanilla-Scented Pan Seared Sea Scallops with Tri-Grape Salsa recipe, and Faces of Contadina recipe challenge for her Italian Sausage and White Bean Soup with Escarole recipe.

Dawn is a professional member of the American Culinary Federation, Food Allergy and Anaphylaxis Network, Slow Food, and the American Pie Council.

The recipe she provided that we'll be discussing with our recipe testers is her Cheddar Ale Macaroni and Cheese.  Trust me, this is no ordinary Mac and Cheese!  It is so delicious, filling and certainly a meal in its own right!  Please try it and let us know what you think!

Cheddar and Ale Macaroni and Cheese

Recipe courtesy Dawn Viola

www.dawnviola.com

Photo credit: © Dawn Viola

Serves 6

Ingredients:

• 1 pound elbow macaroni
• 3 strips extra thick cut maple bacon, chopped
• 1 tablespoon salted butter
• 3 tablespoons all-purpose flour
• 1 large shallot, minced
• 1/2 cup minced yellow onion
• 5 cloves garlic, minced
• 1 cup milk (warmed)
• 1 cup chicken stock (room temperature), plus more for thinning the sauce
• 1 (12 ounces) bottle of lager
• 10 ounces extra sharp white cheddar cheese, grated
• Salt and pepper to taste
• 4 ounces cheddar cheese, grated
• 1 cup seasoned bread crumbs
• Garnish – crumbled bacon, chopped tomato, chopped fresh parsley

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat the milk in a separate pan or in the microwave until piping hot, but not boiling (approximately 30 seconds). Set aside.
3. Fill a stock pot with enough salted water to cook macaroni. Bring to a boil and add macaroni. Cook for only 5 minutes and remove from heat.
4. As the water is coming to a boil, heat a large saucepan or Dutch oven on medium and add the bacon. Render until just crispy. Remove bacon and set aside, leaving the bacon grease in the pan. Add butter and melt. Add the minced shallots and onions, cook until translucent. Adjust heat as needed, to prevent browning. Add the garlic and stir to incorporate.
5. Immediately add the flour to the pan and stir vigorously until the flour and fat are well blended; the mixture will be sticky and dough-like. Cook for 30 seconds, stirring frequently. Adjust heat to prevent browning.
6. Slowly whisk in the warm milk until smooth. Add the chicken stock and whisk until smooth. Add the lager and stir until incorporated. Bring the mixture to a boil then reduce to a simmer. Add half of the cheese and stir until melted and well blended. Add the rest of the cheese and stir until melted. Cook for one minute and add salt and pepper to taste. If the sauce is too thick, stir in additional chicken stock, 1/2 cup at a time, to thin the cheese sauce to the desired consistency.
7. Drain the macaroni and pour into a baking dish. Pour the cheese sauce over the macaroni and stir until all of the macaroni is coated with the cheese sauce. Top with additional cheese and breadcrumbs. Bake at 350 degrees F. for 20 minutes or until the top is golden brown.
8. Garnish with crumbled bacon, chopped tomato and fresh parsley.

Information about our recipe testers to come!