From the NH Department of Agriculture, via NH Farms Network:
The 3rd Annual Macaroni & Cheese Bake-Off was bigger than ever, with more than 750 mac & cheese fans lining up, with scorecards in hand, to sample the creative variations on this classic comfort food theme prepared by 28 competing cooks. NH Made entrepreneurs displayed their wares for sale, and flavored and plain milk choices from three New Hampshire dairy farms were popular with attendees of all ages.
The cooks—including home cooks, professional chefs, and firefighters—competed in five categories, and for the ultimate grand champion cheese board trophy. This year’s big winner was Molly’s Restaurant (http://www.mollysrestaurant.com ) of Hanover, and Chef Justin Hoyt’s Robie Farm Rigatoni, featuring three cheeses from Robie Farm in Piermont (http://robiefarm.com ). Doreen Morris took home top honors in the NH Made category for her sister and brother-in-law, Deb and Doug Erb, Landaff Creamery (http://www.landaffcreamery.com) at Springvale Farms in Landaff. This was the Erb family’s second win in the NH Made category. Their recipe—using their own Landaff cheese, Cabot butter and Hatchland half-and-half—will be featured on the menu of Cotton restaurant in Manchester. See all the winners and get their recipes at http://nhdairypromo.org/.
Winners in the NH Made category: