Quac ‘N Cheese with Tillamook Maker's Reserve Aged White Cheddar

foodgal.com

foodiva

4 tablespoons extra-virgin olive oil, plus more for the pan

1 small onion, minced

3 tablespoons all-purpose flour

3 cups whole milk

10 ounces sharp white cheddar cheese, shredded

1Â¼ teaspoons salt

Freshly ground black pepper

Freshly grated nutmeg

Pinch of cayenne pepper

1Â½ teaspoons dry mustard

4 cups cooked tri-color quinoa (see Note)

2 cups shredded kale

1â„3 cup panko breadcrumbs

1â„3 cup grated Parmigiano-Reggiano cheese

Preheat the oven to 375Â°F.

Heat 3 tablespoons of the oil in a large saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, until translucent. Add the flour and cook, stirring, for 2 to 3 minutes. Pour in the milk in a slow stream, whisking continuously. Cook, stirring frequently, until the mixture comes to a boil. Lower the heat and simmer for 6 to 8 minutes, until thickened. Add 8 ounces of the cheddar cheese, whisking until fully melted. Turn off the heat, stir in the salt, pepper and nutmeg to taste, the cayenne, and mustard powder. Transfer to a large bowl, add the quinoa and kale, and mix well. Heat 3 tablespoons of the oil in a large saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, until translucent. Add the flour and cook, stirring, for 2 to 3 minutes. Pour in the milk in a slow stream, whisking continuously. Cook, stirring frequently, until the mixture comes to a boil. Lower the heat and simmer for 6 to 8 minutes, until thickened. Add 8 ounces of the cheddar cheese, whisking until fully melted. Turn off the heat, stir in the salt, pepper and nutmeg to taste, the cayenne, and mustard powder. Transfer to a large bowl, add the quinoa and kale, and mix well.

In a small bowl, stir the remaining 1 tablespoon oil with the panko. Mix in the Parmigiano-Reggiano and set aside. Butter a 10-inch cast-iron skillet or similar-size baking dish. Transfer the quinoa mixture to the skillet and scatter the panko topping over it. Top with the remaining cheddar cheese. Bake uncovered for 40 to 45 minutes (or up to 55 minutes if taken from the fridge), until golden brown and bubbling at the edges. Serve immediately. In a small bowl, stir the remaining 1 tablespoon oil with the panko. Mix in the Parmigiano-Reggiano and set aside. Butter a 10-inch cast-iron skillet or similar-size baking dish. Transfer the quinoa mixture to the skillet and scatter the panko topping over it. Top with the remaining cheddar cheese. Bake uncovered for 40 to 45 minutes (or up to 55 minutes if taken from the fridge), until golden brown and bubbling at the edges. Serve immediately.

subheading: Timing Tip:

Up to 1 day ahead: Assemble the dish; keep refrigerated. Just before serving: Bake the dish.

note: Note: This recipe calls for cooked quinoa, because the volume can vary depending on what color you use and how it is cooked. I usually cook 1Â½ cups dry with 2Â¾ cups water, rice style, for 15 minutes, covered, which will yield a bit (about 1Â½ cups) more than whatâ€™s needed for this recipe. Use the extra in a salad or a grain bowl.

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