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It’s National Mac and Cheese Day and we’re celebrating by pairing the classic comfort food with wine! Jenn Kampmeier of Vino Mobile Bar and Chef Chefski Laskowski, personal chef, joined us today to share some of their pairing ideas.

Jenn’s wines include Sav Blanc, Chard and Pinot Noir. Chefski’s Mac and Cheeses include Smokey Burnt End, Mac Lobster Shells and Sausage Pepper Penne.

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For some, mac and cheese may be a bit heavy for this time of year, but it’s also one of the most Googled side dishes for weekend barbecues. Gina Ferwerda, recipe developer and cookbook author has a recipe with a twist for us as she adds asparagus and bacon for a seasonal touch.

Asparagus & Bacon Mac-N-Cheese Serves 6-8

Macaroni Ingredients:

Cheese sauce Ingredients:

Topping Ingredients:


Preheat oven to 350ºF. Spray a 9-by-13-inch baking dish with nonstick cooking spray.


Cook pasta according to package directions, then drain and set aside.


In a large skillet, add bacon and cook over medium heat for 5-7 minutes. Add asparagus and continue to cook for another 3 minutes, then add a pinch of salt. Remove bacon and asparagus with a slotted spoon and place on a paper towel to drain.


In a saucepan over medium-high heat, whisk together milk, heavy cream, House Seasoning and nutmeg. Bring to a simmer, then reduce heat to low and keep warm.

In a large saucepan, add butter and onion, and cook over medium heat for 4 to 5 minutes. Add garlic and cook for 1 more minute. Stir in flour and continue to cook for 2 more minutes. Slowly add cream mixture, whisking continually. Once the mixture thickens, stir in cheeses and remove from heat. Stir in asparagus and bacon. Add to pasta and stir to combine.


In a small bowl, mix together breadcrumbs and melted butter.


Pour cheesy pasta into a baking dish. Sprinkle topping evenly over pasta and bake for 35 to 40 minutes. Serve warm. 

For more from Gina visit her websiteFacebook and Instagram.