Washington State’s signature cheese, caramelized onions, and apple sausage deliver depth of flavor to this comfort food staple
During World War II, the United States government and the American Can Company provided Washington State’s agricultural programs with research funding. The objective? To find a way to keep cheese fresher for longer by storing it in tin cans so that soldiers overseas could enjoy American-made dairy products without risk of spoilage.
Washington State researchers succeeded, developing a type of white cheddar that could last indefinitely inside its signature tin can, given proper refrigeration. It also turns out that the flavor profile of this white cheddar — named “Cougar Gold” after Washington State’s mascot and the lead researcher, Norman Golding — was among the most complex, unique, and delicious of any cheese in the US. With a lightly nutty flavor reminiscent of gouda, Cougar Gold literally ages like fine wine, growing sharper and more flavorful the longer it stays within an unopened can.
So today I’m sharing a recipe for Cougar Gold Mac n’ Cheese, but kicked up with balsamic caramelized onions and a store-bought chicken sausage made with another of the state of Washington’s signature agricultural products: apples (the now-ubiquitous Cosmic Crisp apple variety was also developed at Wazzu).
Enjoy!
Ingredients:
- 1 lb. chicken-apple sausage
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 7 oz. wedge Cougar Gold cheddar cheese, shredded
- Caramelized onions (see below)
- Kosher salt
- Coarse-ground black pepper
- Paprika
- 1 lb. medium shell pasta
- Breadcrumbs
For the Balsamic Caramelized Onions:
- 2 tablespoon unsalted butter
- 2 medium yellow onions, sliced or diced
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt
- Pepper
Caramelized Onions:
In a large saucepan, melt butter over medium-low heat. Add onions and allow to slowly caramelize, stirring frequently. When the onions are soft and caramelized, stir in the balsamic and honey, then lightly season with salt and pepper. Cook for 3-5 minutes until thickened and syrupy. Remove to a glass container and allow to cool in the refrigerator.
Directions:
Grill sausage over medium heat until cooked through and a light char develops, then remove and cut into rounds.
Boil pasta to al dente, per package directions. Preheat oven to 350 degrees.
In a separate heavy-bottomed pot over medium heat, melt 1/4 cup (half-stick or 4 tbsp) of unsalted butter. When the butter is fully melted, whisk in 1/3 cup flour. Stir constantly for 4-6 minutes until the mixture forms a light-blonde roux. Stir in 1/2 cup of milk at a time until the mixture forms a smooth, creamy béchamel (approximately 2 cups).
Stir in about half of the Cougar Gold cheddar until melted. Add the grilled sausage rounds and caramelized onions, then season with salt, pepper, and paprika. Toss in the pasta and stir to combine, then add 1/2 of the remaining Cougar Gold cheddar and stir to bind the ingredients together.
If you’re using an oven-safe pot, then you can proceed with topping the mac n’ cheese. Otherwise, transfer to an oven-safe dish first, then top with the remaining Cougar Gold and a thin layer of breadcrumbs.
Place into a 350-degree oven for 10 minutes. After those 10 minutes, set the oven to broiling for another 5-7 minutes until the cheese and breadcrumbs are lightly browned.
Remove from the oven and allow to cool at room temperature for 5 minutes before serving.
Makes 6 large servings or 12 side-dish servings.
CFB Travel Guy 