Lobster Cheesy MaC with Four wisConsin Cheeses Chef Marlin Kaplin, for the Wisconsin Milk Marketing Board, www.eatwisconsincheese.com Yield: 12 servings 1 lb. elbow macaroni, dry 1 lb. Wisconsin Cheddar cheese, shredded 8 oz. Wisconsin Gruyère cheese, shredded 1 8-oz. package Wisconsin cream cheese 8 oz. Wisconsin aged Parmesan cheese, grated and divided 1 qt. heavy cream or milk, heated 2 T. olive oil 4 whole shallots, minced 4 cloves garlic, minced 2 lbs. fresh lobster meat, chopped 2 c. roasted red bell peppers, julienned 1 c. plain breadcrumbs 1 c. cilantro, chopped, plus additional for garnish Salt and pepper, to taste Method (1) In large pot of boiling salted water, cook macaroni for 8-10 minutes until al dente. In double boiler, combine Cheddar, Gruyère, cream cheese and 4 oz. Parmesan. Heat until cheeses become creamy and blended. (2) Slowly add cream, and stir until smooth. In large sauté pan, heat olive oil; add shallots and garlic, and sauté until golden. Add lobster meat, and cook until lobster is opaque. Set aside. Drain pasta, and add to lobster mixture. Add cheese sauce, red peppers, cilantro, salt and pepper. Mix thoroughly. (3) Divide mixture into 12 ramekins, 12 oz. each, or turn into one large casserole. Sprinkle with remaining Parmesan cheese and breadcrumbs. Bake in 350˚F oven for 7-8 minutes or until crumbs are golden brown and cheese bubbles. Remove from oven, and add fresh cilantro for garnish. Serve immediately. Wine pairing: What is more decadent than lobster mac and cheese and a classic California sparkling rosé wine? Try J Vineyards Brut Rosé NV (California). National Mango Board, www.mango.org Yield: 12 servings (12 popovers) 2 (12-count*) ripe mangos, diced 1/4” 1 1/2 c. ham, cut into 1/4”cubes 3 T. green onions, sliced 1/2 t. cinnamon Softened butter, as needed 3/4 c. milk 1/4 c. water 1 T. butter 3 eggs 3/4 c. plus 2 T. flour 1/4 t. salt (slightly heaping) Method (1) Preheat oven to 375˚F. Stir together mango, ham, green onions and cinnamon in a medium bowl. (2) Coat 12 muffin cups liberally with softened butter, and fill with equal amounts of mango mixture. (3) Whisk together milk, water and eggs in a medium bowl. Slowly add butter, whisking constantly. Add flour and salt, and whisk until smooth. (4) Ladle equal amounts into muffin cups, and bake for 25-30 minutes or until golden brown. Wine pairing: The tropical fruit flavors in Penner Ash Viognier 2008 (Oregon) will harmonize with the sweetness of the mango and the saltiness of the ham. The finish, which goes on forever, has the signature bittersweet lime flavor of all great Viogniers. * A typical 12-count fresh mango yields 6.78 oz. usable fruit Mango haM PoPovers 56 | Chef www.chefmagazine.com