Baked Macaroni and Cheese with a Twist + Maple Cashew Bark

March 10, 2021 Recipes

Maine, and New England as a whole, is home to many comfort foods that are perfect for any time of year. Macaroni and cheese is a staple in many parts of the U.S., but try out this recipe from New England Today for a special baked macaroni and cheese that has tomatoes and sausage in it!

Maine Maple Sunday is coming up soon, and what better way to celebrate than to get in the mood with a recipe that is best prepared with it? Use up what’s left of last year’s stock (if you have any!) in this recipe for maple cashew bark, from the Maine Maple Producers Association!

Macaroni and Cheese with Tomatoes and Sausage – New England Today

Ingredients

2 links of Italian sausage, casings removed
6 cups milk
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/2teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups grated cheddar cheese
3 cups grated Gruyère cheese
1 pound elbow macaroni
2 tomatoes, sliced thin

Directions

Preheat the oven to 400 degrees Fahrenheit (200 Celsius). Butter a 3-quart casserole dish and set aside.

In a medium skillet, brown the sausages in a little olive oil, using a wooden spoon to break them up into bite-sized pieces. Set aside.

Prepare the macaroni according to the package directions for al dente. Drain and toss with a small amount of olive oil (so it won’t stick), then set aside.

In a medium saucepan, warm the milk over medium heat – do not let it boil.

While the milk is warming, place the butter in a large saucepan or Dutch oven over medium heat. When butter bubbles, add flour. Whisk butter and flour together for 1 minute.

Slowly pour hot milk into butter-flour mixture. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, and cheeses. Stir in the sausage and macaroni.

Pour the mixture into the prepared casserole dish and arrange tomato slices on top.

Bake until cheese is lightly browned and bubbling, about 20 minutes.

Creamy Maple Cashew Bark – Maine Maple Producers Association

Ingredients

1-1/2 cups Maine maple syrup
1-1/2 cups cashew nuts, lightly toasted
2-3 tablespoons butter
1 teaspoon baking soda

Directions

Lightly butter a baking sheet and set it aside.

Combine the maple syrup and nuts in a large, heavy pan and slowly bring to a simmer. Cook, stirring as little as possible until the mixture reads 270 degrees Fahrenheit (132 Celsius) on a candy thermometer.

Stir in the butter and remove pan from the heat. Quickly stir in the baking soda, which will make the mixture foam. Pour it at once onto the prepared sheet and use the back of the spoon to spread the candy as thin as you can get it.

Allow to cool, then break into pieces and store in an airtight tin.