Say Cheese: Macaroni N’ Cheese Bake-Off Pairs Wine with Creative Comfort Food

Nov. 15, 2014

Macaroni and cheese has been around a lot longer than you might think—since the 14th century, to be exact. The ancient treat is documented by pasta-and-cheese casserole recipes found in the medieval “Liber de Coquina,” one of the oldest cookbooks ever discovered.

With a history like that, it’s no wonder mac n’ cheese has continued to be one of the world’s primary comfort foods. Yet, it’s not typically considered gourmet, which is why it’s always a pleasantly quirky surprise when someone puts it on a pedestal.

This time around, the Wineries of Old Mission Peninsula are the responsible party, honoring the cheesy treat with The Great Macaroni and Cheese Bake-Off.

Why mac n’ cheese? “Well, it’s delicious, that’s why!” laughed Caitlin Hammond of the Peninsula Cellars management team. “Plus, this event arrives on the heels of one of our most indulgent holidays, Thanksgiving. So why not break the monotony of leftover turkey everything and indulge in one of the greatest comfort foods there is?” The Bake-Off started in 2001, born from a WOMP brainstorming session. The wineries were searching for ways to encourage visitors to check them out over the holidays.

“Black Friday is already taken, obviously,” Hammond said, “so we chose Saturday as event day and mac n’ cheese as the draw.”

The interesting twist for WOMP is that the wine isn’t center stage, but rather, the creative macaroni dishes and the festive atmosphere are in the spotlight.

“It’s a perfect mix,” Hammond said.

Now an annual event for WOMP, all members of the Old Mission wine trail participate, with each winery reaching out to a chef or restaurant with whom they’d like to work.

This year’s pairings include combinations like Peninsula Cellars and Pigs Eatin’ Ribs; Chateau Chantal and Opa!; and 2 Lads Winery and Baytown Kitchen.

“We are fortunate to live in a community that fosters great culinary talent, so the choices are plentiful,” Hammond noted. “And the creative nature of the event allows the chefs to step out of their normal environment.”

Some impressive and unusual takes on mac n’ cheese have everyone looking forward to what this year’s menu will bring.

“In the past, there’s been everything from a braised short rib and kale mac n’ cheese to a lobster and crab mac n’ cheese—even a mac n’ cheese served in a bowl of cheese!” Hammond said.

Participants at the event are asked to vote in three different categories—People’s Choice, Best Wine Pairing and Most Cheesy—which creates a friendly, competitive atmosphere among the WOMP wineries and their partner restaurants.

“The beauty of the event is the creativity that the chefs show in their interpretations of macaroni and cheese,” Hammond said. “We hope to showcase the great culinary talent Traverse City has to offer and we also hope that families and friends will continue to make our wineries a part of their holiday traditions.”

The Great Macaroni and Cheese Bake-Off Gourmet Comfort Food Competition will take place Saturday, Nov. 29 from 10am to 5pm. For more information, visit www.grandtraverseresort.com or www.wineriesofoldmission.com/events