GIRL SCOUT COOKIE CRUNCH: Chipotle Shortbread® Mac ‘n’ Cheese Recipe
By Ben Youngerman
The Girl Scout Cookie Crunch is like Christmas for your taste buds! We take already-delicious Girl Scout Cookies and make them even more delicious-er! In this creative food-based event, chefs and restaurants create unique dishes, be they sweet or savory, all of them made with Girl Scout Cookies.
The 2nd-annual Girl Scout Cookie Crunch is Saturday, February 28 at the Musikfest Cafe. To tide you over until then, enjoy this recipe from last year’s 1st place People’s Choice winner!
Iron Lakes Country Club
Chef Ellen Paredes
Girl Scout Shortbread® Chipotle Mac ‘n’ Cheese
– Prep Time 20 minutes
– Cook Time 25 minutes
– 12”x20” metal pan with sides (no greasing or vegetable spray needed)
– Pre-heat oven 350degrees
Ingredients
-2lbs cooked macaroni pasta
-3lb Smoked Gouda, shredded
-2 tsp freshly chopped chipotle peppers, not dried or canned
-1lb shredded parmesan cheese
-2 Quarts of Heavy Cream
-Paprika
-2 bxs Girl Scout Shortbread® Cookies, crumbled
Directions
– Set-up double boiler that allows ample volume
– Once water is boiling roughly, place heavy cream in top
– Once Cream is boiling put heat down to medium and add all shredded cheese and chopped chipotle peppers, let all melt, watch/stirring as to not burn
– Once all elements are melted add all but one cup of remaining Crumbled Girl Scout Shortbread® Cookies
– Thoroughly mix cooked macaroni and melted cheese/shortbread mixture and pour into hotel pan (no greasing or vegetable spray needed), top with the remaining 1 cup of crumbled Girl Scout Shortbread® Cookies and a sprinkle of paprika
– Place in oven on 350 degrees; bake for 25 minutes or till golden brown on top
Notes:
Refrain from using oil, salt or pepper prior to cooking; cheeses are inherently flavorful on their own and contain enough oils to keep recipe from sticking to pan
