GOLF KITCHEN RECIPE: FOUR CHEESE MACARONI Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina



Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order the famous Golf Kitchen Cookbook, please visit

Serves 8


Cheese Sauce
2 oz. Whole Butter
1 oz. All-Purpose Flour
3 qt. Shellfish Demi-Glace (shrimp, lobster or crab)
1 pt. Whole Milk
¼ tsp. Cayenne Pepper
¼ Whole Nutmeg (finely shaved)
⅓ cup Pepper Jack Cheese (grated)
⅓ cup Jarlsburg Cheese (grated)
⅓ cup Extra Sharp Aged White Cheddar (grated)
⅓ cup Yellow Sharp Cheddar (grated)

6 oz. Tubetti Pasta
½ lb. Jumbo Lump Crab
1 Medium Sweet Yellow Onion (julienned)
2 oz. Pepper Jack Cheese (grated)
2 oz. Jarlsburg Cheese (grated)
2 oz. Extra Sharp Aged White Cheddar (grated)
2 oz. Yellow Sharp Cheddar (grated)
6 San Danielle Proscuitto (julienned thinly sliced)

Bread Crumb Topping
2 Tbs. Butter (melted)
½ cup Panko Bread Crumbs
1 tsp. Chervil (chopped)
1 tsp. Chives (chopped)
1 tsp. Dill (chopped)
1 tsp. Parsley (chopped)
Salt and Black Pepper to taste


Cheese Sauce

Melt the butter in a pan, then whip in the flour to make a roux. The consistency should be like creamy peanut butter.
Cook the roux over medium heat for 15 minutes.

Reduce the shellfish demi-glace to 8 oz. for the correct strength.

Heat the milk and 8 ounces of shellfish demi-glace together to just under a simmer. Add to roux, whipping constantly until incorporated.

Let the mixture simmer for 20 minutes, then season with the cayenne pepper and nutmeg and remove from heat.

After removing from heat, stir in the four cheeses, gradually starting with the pepper jack, then followed by the other three (no particular order) until the cheese is completely melted, resulting in a smooth cheese sauce. Do not return to the stove at this point to avoid a grainy texture.


While the cheese sauce is being made, boil the tubetti pasta in salted water until very al dente.

When the pasta is done, add it to the cheese sauce then stir and season with salt and black pepper to taste.

Fold in the crab and place entire the mixture in a 10-inch round casserole dish.

Caramelize the yellow onion in some canola oil on low heat to cook evenly, stirring frequently. When the onion is light brown it is done.

Sprinkle in 2 oz. of each grated cheese, then add the crispy prosciutto and then the caramelized onions on top of the mac. Cover it with plastic wrap then foil and bake at 350°F for 15 minutes. If baking from a cold state, the cooking time is 40 minutes.

Bread Crumb Topping

While the mac is baking, melt the butter in a sauté pan and add the panko crumbs. Stir with a rubber spatula until the crumbs are evenly coated with butter.
Add the chopped herbs and season to taste with salt and black pepper.

When the mac has baked for 15 minutes, remove the plastic and foil and scatter the bread crumbs evenly across the top. Return to the oven for 5 more minutes until the breadcrumbs brown evenly and the surface is bubbling.


Serve hot in the cooking vessel.

Wine Match

Chardonnay, Edi Simcic, Riserva, Goriška Brda, Slovenia, 2009.



About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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