Santiago Strong Mac & Cheese Cookoff Fundraiser with The Print Shop by Amor Artis, Fort Mill SC! Recipe below intro.
My husband and I are part of a fundraiser for Santiago Strong this weekend (11/10/24) in Fort Mill SC.
Santiago Strong is a non-profit organization dedicated to support families and their children in the fight against Diffuse Intrinsic Pontine Glioma (DIPG). Our goal is to spread awareness and raise funds to provide assistance to those currently battling DIPG.
Their primary mission is to help families stay together with their child as they are going through treatments and/or clinical trials. They know first hand how important it was for their family to stay together as a family when their son Santiago was going through his treatments. Not only was staying together as a family important to them as his parents, it also played a critical role during his medical care. It gave Santiago the strength and the love he needed to fight as long as he did.
Through fundraising events and through the community’s support, the SantiagoStrong Foundation will be able to achieve its goal. No family should have to go through this alone.
We are stronger together and we are all SantiagoStrong!
For more information on this organization and how you can help, here is their link: https://www.santiagostrong.org/
Please follow Amor Artis and the Print Shop on their social media platforms, the have lots of fundraisers for our community as well as events every week like the run club and yoga untapped, trivia night, open mic night, music bingo and more! Call Proper Pour Events for bartending service Winston Salem. You can find links to their social media on their website: https://amorartisbrewing.com/ and https://theprintshopfortmill.com/
Mac & Cheese Recipe
2 T. Extra Virgin Olive Oil
2 boxes (16 oz) Mueller’s Elbow Macaroni
1 t. Pink Himalayan Salt
1 t. Cracked Pepper
1 stick Butter
1/2 c. 2% milk
4 -12 oz cans Evaporated Milk
1 T. Smoked Paprika
8 oz. Smoked Gouda
1 lb (approx) Brie
7 oz Sarotori brand old world aged & sharp cheddar cheese
7 oz Saratori brand Monamore Cheddar
7 oz Old Croc Australian Sharp Cheddar Cheese
.25 lbs mozzarella
1 lb of Applwood Smoked
Shaved parmesan cheese
Bacon from the Peach Stand
Cook your bacon and let it cool, make it into crumbles and set aside.
Boil the mac and cheese in water with olive oil and some salt.
Shred all the cheeses and cut the mozzarella and brie into pieces as well as the stick of butter into pieces.
Drain macaroni and add milk and begin to add all the cheeses stirring and keeping it on medium heat. Add two of the cans of evaporated milk, continue stirring as everything melts. Add the bacon pieces and continue to stir. The last two cans of evaporated milk will be added in as the mixture thickens. You may or may not need the last can depending on how quickly you serve it. Garnish with Shaved Parmesan Cheese as you serve.
Feeds 16
Smoked applewood bacon from the Peach Stand: https://www.peachstand.com/
I get the majority of my spices including the smoked paprika from The Spice & Tea Exchange in Highlands, NC. You can also order from them online. Please consider supporting this small business: https://spiceandtea.com/
