Just like good company makes any meal better, good local products make savouring Ontario beef an even more enjoyable experience. Stonetown Artisan Cheese brings centuries old cheese making techniques from the mountain dairies in the Swiss Alps to St. Marys, Ontario. The result is award-winning, handcrafted alpine style cheeses that include their Grand Trunk and Wildwood products – all made with fresh whole cow’s milk from their family farm.
- 3 ¼ cup pasta elbows, cooked
- 3 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups 35% cream
- 1 cup Stonetown Wildwood Cheese, grated
- 1 cup Stonetown Grand Trunk Cheese, grated
- 1 cup Stonetown Homecoming Cheese, grated
- ½ cup sour cream
- 1 teaspoon salt
- 1 teaspoon pepper, to taste
- 1 medium onion, sliced
- 3 tablespoons butter
- 2 cups Stonetown Cheese of your choice, grated and reserved for burgers
- 2 lb ground beef
- 4 hamburger buns, large enough for a half-pound burger
- Sliced pickles
- Mayonnaise, optional
- In a large frying pan, fry the onions in the butter. Cook the onions until they start to turn brown in spots, about 5 minutes, stirring frequently. Turn the heat down to low, cover the skillet, and cook 15 minutes more, stirring occasionally. Add a splash of water as necessary if the onions start to stick to the pan or if the pan starts to get too dark.
- Melt the butter in a medium size saucepan over medium heat. Add the flour, stir with a whisk until a thick paste forms (2-3 minutes). Stir in the cream, bring the mixture to a simmer, stirring until the sauce becomes thick
- Add the Grand Trunk, Homecoming, and Wildwood cheese, stirring until the cheeses are melted and the sauce is smooth. Add the cooked pasta, stir well to combine. Stir in the sour cream, salt and pepper, cook until combined and hot.
- In a separate large frying pan, fry the onions in the butter. Cook the onions until they start to turn brown in spots, about 5 minutes, stirring frequently. Turn the heat down to low, cover the skillet, and cook 15 minutes more, stirring occasionally. Add a splash of water as necessary if the onions start to stick to the pan or if the pan starts to get too dark.
- Divide the ground beef into four equal portions and roll each into a ball. Heat a flat top griddle over medium high heat for a few minutes (or you can use a cast iron or non-stick skillet). Spread the oil evenly and place the balls of ground beef on the flat top.
- Press each down to a very thin patty with a heavy spatula or grill press. Sprinkle with kosher salt and pepper. Cook for 3 minutes and flip.
- Add shredded Stonetown Cheese of your choice and cook for another three minutes.
- Place the buns cut side down on the flat top for a few seconds to toast them if desired.
- Top the bottom buns with the caramelized onion, then a patty, pickles and a generous spoonful of Mac and cheese. Spread some mayonnaise on the top bun if desired and serve hot. Enjoy.