Fleece Hats - Mac Madness


Tuesday, March 15

Chicago Teams Inspired Fleece Hats
Designs By Alison
(847) 366-6225
designsbyalison@yahoo.com
Mention WGN Morning News and order today for $20


Mac Madness
Through Friday
Rockit Bar and Grill
22 W. Hubbard
3700 N. Clark
Chicago
www.rockitbarandgrill.com

Rockit Oysters Mac A Fella

Ingredients:
1# cooked pasta
12 oz heavy cream
1 oz gorgonzola cheese
6 oz shredded cheddar jack cheese
2 oz grated parmesan cheese
Kosher salt
fresh ground black pepper
4 oz fresh spinach leaves, washed and dried
4 oz grated pecorino cheese
6 breaded oysters, fried

Directions:
In a large sauté pan, heat heavy cream and reduce slightly. Add in gorgonzola, cheddar jack and parmesan cheeses; stir until heated and fully melted, season lightly with salt and pepper. Add in pasta. When fully heated, fold in spinach and heat until spinach begins to wilt. Divide into two large serving bowls, top with grated pecorino cheese and lightly brown with a torch or under a broiler. Top with fried oysters.

Rockit Corned Beef and Cabbage Mac and Cheese

Ingredients:
1# cooked pasta
12 oz heavy cream
1 oz gorgonzola cheese
6 oz shredded cheddar jack cheese
2 oz grated parmesan cheese
Kosher salt
fresh ground black pepper
8 oz cooked corned beef, cubed
6 oz sauerkraut
4 oz grated Irish cheddar
2 oz Irish whiskey
2 oz whole grain mustard

Directions:
In a large sauté pan, carefully reduce whiskey by almost half, add heavy cream and reduce slightly. Add in gorgonzola, cheddar jack and parmesan cheeses; stir until heated and fully melted, season lightly with salt and pepper. Add in corned beef, sauerkraut and pasta. When fully heated, fold in mustard. Divide into two large serving bowls, top with Irish cheddar and brown with a torch or under a broiler.


Gluten Free Mac

Ingredients:
8 oz cooked gluten free or brown rice pasta
4 oz carrot pulp
4 oz heavy cream
3 oz cheddar jack cheese
3 oz grated parmesan cheese
1 cup frozen green peas
1/2 cup fresh diced tomatoes
Kosher salt
fresh ground black pepper

Directions:
In a large sauté pan heat and slightly reduce heavy cream and carrot juice. Add in cheeses, season lightly with salt and pepper. Add in pasta. Fold in peas and tomatoes, serve.