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Home » Entrees, Farm to Kitchen

Robie Farm Macaroni and Cheese

By Helen Brody (July 22, 2013)


Robie Farm Macaroni and Cheese was submited by Molly’s Restaurant in Hanover NH by Justin Hoyt and was the Grand Champion of the 2012 Granite State Macaroni and Cheese Bake-Off.

Ingredients:                                                                                                                         mac-logo

8oz Rigatoni

3C Mornay Sauce (Recipe Follows)

Robie Farm Heavy Cream (To Thin Mornay If Needed)

1C Sauteed Shiitake Mushrooms

½C Prosciutto

Wild Porcini Salt

Freshly Grated Nutmeg

2tbs Minced Basil

¼C Grated Robie Farm Smoked Toma

¼C Grated Robie Farm Gruyere

¼C Grated Robie Farm Piermont

3tbs Butter

1tbs Minced Thyme

4tbs Panko Bread Crumbs

Mornay Sauce (Makes 3 Cups):

  • 4tbs Unsalted Butter
  • 2/3C Diced Shallots
  • Wild Porcini Salt
  • ¼C Flour
  • 2 2/3C Milk
  • 1 1/3C Heavy Cream (Or As Needed)
  • 1 Bay Leaf
  • 4 Black Peppercorns
  • 4 Whole Cloves Freshly Ground Nutmeg
  • Freshly Ground White Pepper
  • ½C Robie Farm Gruyere Cheese



Mornay Sauce

1. Melt the butter in a large heavy saucepan over medium heat. 2. Add the shallot and a pinch of salt and cook slowly, stirring occasionally, for 2-3 minutes, or until the shallot is translucent. 3. Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn’t burn. 4. Whisking constantly, add the milk and cream and whisk until fully incorporated. 5. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves. 6. Move the pan to one side of the burner, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally, reaching into the corners of the pan, for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan – don’t scrape the bottom of the pan – and continue). 7. Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper. 8. Strain the sauce, add the cheese, and whisk to melt. 9. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. Note: If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream.

Mac & Cheese:

Bring a large pot of salted water to a boil. Add the rigatoni and cook for 7 minutes and cool under refrigeration. Meanwhile, put a rack in the top third of the oven and preheat the oven to
400°F. Warm the Mornay sauce in a large saucepan over low heat. If the sauce has been refrigerated and seems too thick, thin it with a little additional heavy cream. Remove from the heat and add the rigatoni, cheeses (reserve ¼C to top), mushrooms and  prosciutto. Mix well and season to taste with salt and pepper. Pour into an 8C gratin dish, such as a 9”x15” oval, or into a cast iron pan. Sprinkle the top with the thyme, reserved cheese, and buttered bread crumbs. Place the gratin dish/pan on a baking sheet in order to catch any sauce that may bubble over, then place in the oven. Turn the heat down to 375°F and bake for 15 to 20 minutes, or until the mixture is hot and bubbling around the edges. If the gratin has not browned, turn on the broiler to brown the top – careful not to burn!

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