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Alison’s Vegan Vegetable Chili: Adapted from the Spruce with her own flavor and some butternut squash thrown in.

Kelly’s Mushroom Mac and Cheese:

1 lb macaroni

3 cups Berkey Creamery Cheddar

1 cup Berkey Creamery Argentine Reggianito Parmesan

4 cups Berkey Creamery Whole Milk

1 cup Berkey Creamery Cream

4 Tablespoons Butter

2 Tablespoons Flour

1 package Penn State Mushrooms, washed and halved

2 thick slices of Gemelli Bread, processed into bread crumbs

Fresh thyme

Salt, Pepper, and Nutmeg to taste

 

Cook macaroni according to package instructions.

While macaroni is cooking, make a roux by melting 2 tablespoons butter with 2 tablespoons flour.  Whisk until the roux turns a light brown.  Add 4 cups milk to the roux whisking until no lumps of flour remain.  When the milk starts to simmer, turn off heat and add cheeses and cream, stirring until all is uniform.  Add seasonings.  Add the macaroni to the sauce and pour into 9×13 inch pan.

For mushroom topping, brown mushrooms in 2 Tablespoons of butter on high heat just until they start to brown.  Add salt and pepper and thyme.  Place mushrooms evenly on top of the mac + cheese along with bread crumbs and any left over cheese you might have.  Sprinkle some thyme on top.

Bake at 400 degrees until bubbly and brown.