Nova Scotia Mac & Cheese Panini w/ Warm Roasted Beet Salad

Recipe By:
Mike Black
Black Spoon Bistro


Mac & Cheese Panini
2 cups Elbow Macaroni, cooked and drained
½ Onion, diced
3 cups Milk
1 cup Cream
4 cups Shredded Cheeses: Coara Caise and Lauchie’s Tomme (Wandering Shepherd)
3 tbsps Butter
Salt & Pepper
4 bulbs Garlic (minced—if you like garlic, make it 8)
2 tbsps Grainy Dijon Mustard
1 tsp Cayenne powder
Bacon and Brandy Jam (Black Spoon Café & Pastry Shop)
2 slices Sour Dough Bread (Black Spoon Café & Pastry Shop)
1 tbsp Olive Oil
Warm Rasted Beet Salad
Field Greens
2 Beets
Feta Cheese (Wandering Shepherd)
Candied Pumpkin Seeds
½ cup Shelled Pumpkin Seeds
5 tbsps Maple Syrup
1 tbsp Brown sugar
Maple Balsamic Dressing (Black Spoon House Dressing)


Mac & Cheese  

Sauté onion in large pot with unsalted butter until translucent. Add garlic, salt and pepper, Dijon, and pinch of cayenne. Add milk and cream and bring to a simmer, then add shredded cheeses. Reduce heat until cheese is melted and sauce is thickened. Add macaroni and mix until combined. Let cool overnight in a loaf pan. Slice macaroni and fry in pan with melted butter just until warmed on both sides. Do not stir!

Sandwich Assembly

Brush bread with bacon and brandy jam and top with fried mac and cheese and another slice of bread. Brush top of sandwich with olive oil and grill on hot panini press until golden on both sides.

Warm Roasted Beet Salad

Peel and slice beets in ¼-inch discs. Drizzle with olive oil and salt and pepper. Bake in preheated oven at 400 °F for 15–18 minutes. Place desired amounts of greens in bowl and toss with dressing. Top with beet slices, and crumbled feta cheese. Garnish with candied pumpkin seeds.

Candied Pumpkin Seeds

In a bowl, toss brown sugar and pour maple syrup over seeds until coated. Roast in oven at 350 °F for 10–12 minutes until lightly browned. Cool and break into shards.

Photo of Nova Scotia Mac & Cheese Panini w/ Warm Roasted Beet Salad
Nova Scotia Mac & Cheese Panini w/ Warm Roasted Beet Salad