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Skipjack and Cheesy Mac



Cheese Sauce: – 2 cups boiling water – 2 teaspoons sodium citrate – 8 1/2 ounces grated Real California Wagon Wheel cheese – 8 1/2 ounces grated Real California fontina cheese – 8 1/2 ounces grated Real California aged Cheddar cheese – 8 1/2 ounces grated Real California gouda cheese Skipjack Mac: – 1 pound lumaconi or large shell dry pasta – 3 cans (5 ounces each) sustainably caught skipjack tuna, drained and flaked – 1 cup fresh broccoli florets, charred in a dry pan, then chopped – 1/2 cup frozen peas, thawed – 1/2 cup frozen corn, thawed – Sriracha – 4 organic, cage-free egg yolks – Nori Komi Furikake Rice Seasoning – Togarashi – Large flake sea salt Mac & Cheese, Cheese & Mac, Cheesy Pasta, Kid Friendly, Off Premise, To Go, Wagon Wheel, Cheddar, Fontina, Gouda, Tuna Noodle
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To make Cheese Sauce, pour boiling water and sodium citrate into a Vita-Prep blender. Turn on low. Add grated cheese in small handfuls, replacing top each time. Once cheese is added, increase to full speed. Stop and scrape cheese from side, if needed, then return machine to full speed until sauce is smooth, glossy and thick. If you don’t mix long enough, sodium citrate will not fully activate and sauce will be too thin. Remove to container and keep warm.

To prepare Skipjack Mac, cook pasta to al dente according to package directions, being careful not to overcook. Drain and reserve 2 cups pasta water. In large saucepan combine freshly cooked pasta, 2 cups cheese sauce, flaked tuna, broccoli, peas, corn and a big squeeze of Sriracha. Gently mix over medium heat. If sauce is too tight, add reserved pasta cooking liquid. Taste for seasoning. Add more cheese sauce if needed and more Sriracha if more spice is desired. Divide pasta between 4 serving bowls. Place 1 egg yolk on top of hot pasta in each bowl. Garnish with furikake and togarashi in a wreath around each yolk. Salt the egg yolk before serving.

Recipe developed by Carrie Baird, Rose’s Classic Americana, Boulder, Colo – Winner Cheese+Mac Category, CADairy2Go Competition

Per Order:

Makes 4 servings