CHEESE AND CRACK PORTLAND RECIPES

Steps:

• Preheat oven to 400 degrees Bring 2 qts of water to boil and add salt (this is for cooking noodles) In medium sauce pan cook bacon over medium heat until crisp and then chop up into pieces Pour all but 1 tablespoon of fat out of pan and brown onions Add garlic at the end for about 1 minute Leave a little bit of a crunch to the onions as they will soften once baked in the oven Cheese Sauce In 2 quart saucepan or Dutch oven, melt the butter over a low heat Whisk in the flour after butter melts and cook for 5 minutes or until it turns a straw like color Slowly add milk while mixing to keep the sauce from getting lumps Cook for 5-6 mins until it starts to bubble and thicken Stir in cream cheese until thoroughly mixed Next, stir in cheddar cheese and seasonings; Turn off heat once mixed in Macaroni Pour in macaroni half way through making the sauce so it will be ready when sauce is done Boil macaroni for about 2/3 the recommended time so it is still slightly chewy (we did 6 minutes) The macaroni will soften up while it bakes in the oven Drain the noodles and combine them with cheese sauce, onions and bacon and mix thoroughly Pour mixture into 2 quart oven safe dish or individual baking dishes Sprinkle with shredded cheese and paprika Bake in oven for 20 minutes or until top layer of cheese has browned

Steps:

• Put the cream cheese, Worcestershire sauce, lemon zest, shredded Cheddar and 1 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment and mix until thoroughly combined, scraping down the sides with a rubber spatula as needed.
• Mound about 1/4 cup of the cheese mixture on a serving plate and insert the pretzel rod vertically (the pretzel will help to hold up the structure). Add more of the cheese mixture, forming it around the pretzel rod and into a cone shape about 6 inches wide and 10 inches tall.
• Press the chopped parsley into the surface of the cheese tree to make it green, making sure to cover all the white areas. Chill in the refrigerator until firm, about 30 minutes.
• Insert the pretzel sticks, mini butter crackers and almonds all over the tree, angled downward to create "branches". Take care to alternate the ingredients to add variety and depth. As you decorate the top, break the pretzel sticks in half so they are proportional to the size of the tree. Top the tree with one sliced almond for the "star". Tuck the pomegranate seeds in between the branches for festive "lights". Dust the edges with more finely chopped fresh parsley and grated Parmesan "snow". Serve with crackers on the side.