Way on back in 1999, when we were in the process of moving from our Southern California home to Piedmont North Carolina, my husband Will came on ahead to begin his new job in RTP, the high tech-biotech research centered business park created back in the 50’s, on land between Durham, Raleigh, and Chapel Hill. I stayed behind in Carlsbad to finish the details of selling our house. Thanks to Will’s company’s generosity, we had the use of a townhouse near his work, so that we could set our selves down and consider where to look for a house.
Early on, he noted in a phone call to California that Chapel Hill could be ‘it’, based on his visit to Foster’s Market there. “It’s a really ‘Nancie’ kind of place”, he told me, meaning that they had great coffee, fantastic food, and tables where you could sit and read or do some work. He was right, and I have since been found often, mostly at the Chaple Hill location, for PTA committee meetings, deadline-frenzied writing sessions, salad-plate suppers, wood fired pizzas, CHOP NC planning sessions, cakes and pies of magnificent deliciousness, candy-purchasing for Christmas stockings (shhhhh, don’t tell), Foster’s 7 Pepper Jelly restocking, newspaper browsing, and big chunky mugs of coffee.
Back when Foster’s Market had a Chapel Hill location, we enjoyed their special events, including Grill-Out’s at the Durham Foster’s location, and Farm Dinners here in Chapel Hill. Here’s a good memory, when Will and I attended the first one of the 2012 season, where we had the very best time.
To find out all about Foster’s Market, visit their website
Check oTo find out about Chapel Hill Creamery, visit their website HERE
Menu from Foster’s Farm Dinner featuring
Chapel Hill Creamery in June of 2012
HORS D’ OEUVRE
Sausage Balls with Chapel Hill Creamery Calavander and Chorizo
Panzanella Salad with Chapel Hill Creamery Pheta,
Cucumbers, Tomatoes, Onions, and Olives, tossed with Foster’s Focaccia
Slow Roasted Whey Fed Pork Loin from Chapel Hill Creamery
Chapel Hill Creamery 5 Cheese Mac and Cheese with House Smoked Bacon
Foster’s Market Peach Crisp with Farm-Fresh Whipped Cream
VIDEO TIME: How some of the Chapel Hill Creamery Cheese gets made!
Hickory Grove in its infancy getting "dressed" by Katie and Brian. We made a small batch today, after a big batch yesterday, so we could empty and wash the milk tank before the evening milking. #jerseycowsmilkcheese #animalwelfareapproved @agreenerworldorg #washedrindcheesePosted by Chapel Hill Creamery on Friday, March 22, 2019
Now, about that mac-and-cheese…..yes, we got you the recipe. Since it is summertime, those of you with Southern roots (long-time or newly planted) know that vegetable plates are the way to go all summer long. When you need a substantial vegetable, but don’t want to get all overwrought cooking something meaty and complex, turn to one of my very favorite Southern Vegetables: Macaroni and Cheese!
Yes, folks, around here and throughout the South, we know that macaroni and cheese is a vegetable (look on any meat-and-three menu, or down any cafeteria line, or ask an old-timer (I’m available but you know my opinion already). Anyway, even without the staggeringly delicious roast pork from CH Creamery’s own whey-fed pigs, this dinner would have been satisfying and complete.
Here’s the Recipe:
- 1 pound elbow macaroni (or ziti, penne, or bowties)
- 4 cups whole milk
- 1 cup heavy cream or whipping cream
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped garlic
- 2 teaspoons Texas Pete (or as much as you like!)
- 5 cups 5-Cheese Mix* (See NOTE)
- 1 cup panko bread crumbs or crushed saltine crackers
- Cook the pasta in a big pot of wildly boiling nicely salted water. Cook until tender but still firm (al dente), and drain well. Set aside while you make the sauce. Heat the oven to 350 degrees F.
- Meanwhile, bring the milk and cream, mustard, and garlic to a lively simmer over medium heat. Keep cooking at a good simmer, stirring often, until the sauce has thickened up a bit, 10 to 12 minutes.
- Add the most of the 5-Cheese Mix to the cream sauce, reserving 1/2 cup or so to sprinkle over the top. Stir to combine everything well. Pour over the pasta and toss to coat evenly and mix well.
- Transfer the pasta with cheese sauce to a large ovenproof baking pan or bowl. Combine the panko crumbs with the remaining cheese, and sprinkle with the remaining cheese.
- Bake at 350 degrees F until the cheese melts on top and is bubbly. (about 25 minutes to 55 minutes, depending on the size and depth of your pan.) Serve hot or warm.
For 5-Cheese Mix, combine enough shredded extra-sharp cheddar, mild cheddar, pepper jack, mozzarella, and 1/2 cup parmesean, to make 4 cups total. Or use all cheddar with the parmesean to keep it simpler.
Nutrition InformationYield 6 Serving Size 1 1/2 cups
Amount Per Serving Calories 543Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 90mgSodium 549mgCarbohydrates 47gFiber 2gSugar 11gProtein 19g