Pinconning cheese is Pure Michigan; venison summer sausage is as up-north as it gets. This was a riff on the World Mac & Cheese championship using Pinconning cheese two ways. It’s creamy, salty, ooey, gooey deliciousness. I hope you like it.
4 tablespoons butter
4 tablespoons flour
2 cups milk
8 ounces mild Pinconning cheese
4 ounces sharp Pinconning cheese
4 ounces cream cheese
1 tablespoon hot sauce
2 tablespoons Worcestershire
2 teaspoons garlic, minced
1 teaspoon mustard powder
2 tablespoons chives
4 ounces venison sausage, diced fine
3/4 cup Panko bread crumbs
1/2 cup Parmesan cheese
2 teaspoons chives
1 teaspoon garlic powder
Cook pasta to package instruction but 1 minute less.
In a large sauce pan on medium heat, add butter and flour and cook for 6 minutes stirring occasionally. Add venison sausage and cook for 4 minutes.
Add milk and cook for 7 minutes until it begins to thicken.
Add all cheeses a half cup at a time until all cheese is added.
Add hot sauce, mustard, garlic, and Worcestershire and stir.
Add cooked pasta.
Add mixture to a baking dish.
Mix Parmesan, bread crumbs, chive and garlic powder.
Top mac and cheese with Parmesan mixture.
Bake for 20-25 minutes until bread crumbs are toasted.