Black Pepper lovers rejoice! This is a Monterey Jack-style cheese enhanced with cracked black peppercorns and then perfectly aged. An award winner, Black-Jack is soft, smooth and very creamy. Naturally a good snacking cheese, its versatility knows no bounds from cheese board to mac ‘n cheese, burgers and chili! Black-Jack is truly an all-around winner!
Aged 3-9 months (award-winning classic Monterey Jack w/ cracked black peppercorns)
Drinks – Saison, Syrah
4 Cheese Macaroni with Bacon – with Washington’s Reserve Cheddar & Roasted Garlic Crumb Topping
- 4 Tbsp butter
- 4 Tbsp flour
- 1 ½ cups half and half
- ½ cup Penn Gold Beer
- ¼ tsp white pepper
- ¼ tsp dry mustard
- 3 oz Black-Jack cheese shredded
- 3 oz Smoked Isabella (Mozzarella) shredded
- 3 oz Gouda shredded
- 1 lb cavatappi pasta cooked al dente, warm
- ½ applewood bacon cooked and diced
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 1 cup panko breadcrumbs
- 1 Tbsp flat parsley chopped
- 3 oz Washington’s Reserve Cheddar shredded
Melt butter in medium saucepan. Slowly whisk in flour until smooth. Cook 3 minutes; add half and half, beer and seasonings. Slowly whisk in cheeses until smooth.
In the same pot add pasta and bacon. Mix well.
In a large sauté pan heat olive oil until hot. Add garlic and cook until golden brown. Remove from heat and add panko. Return to heat, cooking garlic and panko until golden. Allow to cool to room temperature and add parsley and cheese, mixing thoroughly. Divide pasta into 6 bowls and top with crumb topping. This can also be done as a casserole and browned in a 350-degree oven. Serves 4.
This delectable dish features three Emerald Valley Artisans cheeses! They are paired with Penn Gold Beer – proudly brewed in Pittsburgh by Penn Brewery. Thanks to Executive Chef Jim Dillon for creating this amazing recipe!
You can learn more about Penn Brewery at www.pennbrew.com.