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Southwestern Mac and Cheese

Kurt Mittelberger - InterContinental Chicago
Chicago, IL

Chef demonstration

  • 1 lb. elbow or small shell pasta, cooked
  • 2 oz. sharp cheddar, shredded
  • 2 oz. monterey jack, shredded
  • 2 oz. mascarpone
  • 1 oz. white wine
  • 1 tsp. garlic, minced
  • 1 sprig of thyme
  • 2 oz. canadian bacon, diced
  • 2 oz. conbread, already baked and crumbled into small pieces
  • 1/2 of a roasted pablano pepper, diced
  • 2 oz. corn
  • 2 oz. spinach
  • 1/2 of a jalapeno pepper, chopped
  • 2 oz. onion, julienned
  • 8 cherry tomatoes, cut in half
  • 1 oz. extra virgin olive oil
  • salt and pepper to taste
  1. Preheat oven to 350 degrees
  2. Sautee onions in oil until lightly browned in a large saute pan.
  3.  Add garlic, corns, jalapeno, pablano, cherry tomatoes and spinach-- Sautee for three minutes.
  4.  Add in pasta (should already be cooked before this step)
  5.  Next add in mascarpone, monterey jack and half of the cheddar cheese, allowing your mixture to simmer for a minute or so.
  6.  Add in white wine, thyme and canadian bacon. Add salt and pepper to taste.
  7. Take mixture and pour into large casserole dish.
  8. Top with crumbled cornbread and remaining cheddar cheese.
  9. Pop into oven (should be at 350 degrees) for 8-12 minutes or until golden brown.

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