• Samantha Dawn

Fiddlehead Mac and Cheese

I'm just going to start this blog by saying, I know that fiddleheads are an important part of New Brunswick culture and I know some people are weird about mac and cheese. I just had an idea and I had to see it through, what an amazing idea it was!


A few weeks ago, a neighbor gave me fiddleheads for watering her garden, I had never had a fiddlehead so they sat in the fridge and then when I got low on groceries, I thought "what can I make" and the idea came to me. After asking a few people if they thought it would be good, I decided to make it. Fiddleheads taste like asparagus and asparagus are good in almost everything. It's just a lot more wet than asparagus, so it will fall apart in the dish, but in a good way.


Fiddleheads are very important to cook properly, so I took extra precautions in boiling and sauteing. Mac and cheese is a no brainer, please don't use Kraft dinner, it will ruin this recipe.

 

Ingredients:

  • 1-2 cups of fiddleheads with the stem removed, make sure they are properly cleaned

  • 1/8 cup butter

  • 3 cloves of garlic, minced

  • 5 large handfuls of macaroni pasta

  • 1/4 cup butter

  • 1/4 cup flour

  • 2 cups of milk (I only had one cup of milk, but added 1 cup of oat milk)

  • 1.5 cups of shredded cheese (use whatever you have or like)

  • 1/8 teaspoon of cayenne (omit if you don't like spice)

  • Panko bread crumbs


How to make it:

  • Boil fiddleheads for 10-15 minutes. Drain then add to a frying pan to sauté in 1/8 cups of butter and garlic on medium low. Let it sauté until the macaroni pasta is ready.

  • In a large pot, boil macaroni pasta.

  • In a medium pot, combine 1/4 cup butter and flour until a paste forms and bubbles.

  • Add the milk to the flour and butter, whisk until it thickens. You know it's ready when it's a little harder to mix.

  • Add cheese and cayenne. Keep sauce on low until pasta is ready.

  • Once the pasta is ready, drain the pasta, add the cheese sauce and fiddleheads into the same pot. Make sure everything is coated and add it to a medium baking dish.

  • Top the mac and cheese with panko crumbs and bake at 350 degrees until the mac and cheese is bubbling and the bread crumbs are golden.

  • Serve and enjoy

It's not a typical New Brunswick dish, but it's delicious and a must try!





All my love,

Samantha


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