Cranberry Pistachio Coating
1 1/4 cups cranberries
1 cup shelled roasted, salted pistachios

Cheese Log
7-8 oz. goat cheese log or tub
4 oz. cream cheese, softened
2 tablespoons honey
1/4 tsp EACH ground ginger, ground cinnamon, salt, dried thyme, dried rosemary
1/8 teaspoon pepper
1/2 cup Cranberry Pistachio Coating mixture (in directions)

Garnish with honey

Instructions:

Add cranberries and pistachios to your food processor and chop into small pieces (but don’t over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine.

Add this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap. Freezer for 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it.

Line counter with about a large piece parchment paper. Add Coating ingredients to parchment and spread into a single layer square a little larger than the length of the cheese log. Add cheese log to the edge of the coating and roll in coating until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately.

When ready to serve, remove from refrigerator 15 minutes beforehand so it can soften. Drizzle generously with honey just before serving. Serve with crackers.

Caramelized Onions
2 medium yellow onions, diced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon sea salt
½ teaspoon black pepper

Mac and Cheese
16 ounces elbow macaroni, cooked al dente and drained
½ cup unsalted butter
½ cup all-purpose flour
2 cups whole milk, warmed
1 cup of beef stock
2 teaspoons salt
½ teaspoon ground mustard powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper, optional
1 cup sharp gruyere cheese, freshly shredded
½ cup mozzarella cheese, freshly shredded
2 cups shredded rotisserie chicken

Topping
Salt and pepper, to taste
¼ cup Gruyere cheese, shredded
Thyme, chopped (for garnish)

Preheat oven to 350°F.

Caramelized Onions
Heat a skillet over medium-high heat and when hot, add the oil, butter, and onions.
Turn the heat to low and cover with a lid and cook for 25-30 minutes until the onions are softened
Turn the heat to medium and cook until the onions are golden brown, stirring occasionally
Cover and remove the pan from the heat and set aside.

Mac and Cheese
In a saucepan over medium heat, melt the butter.
Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
Remove from heat and gradually pour in the warm milk and beef stock, whisking constantly.
Return the pan to the heat, whisk another 3-5 minutes or until thickened.
Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine.
Add the cheeses and onion mixture, stir until all of the cheese is melted.
Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.
Add the shredded rotisserie chicken and stir until completely mixed together.

Topping
Top with ¼ cup shredded Gruyere cheese
Bake, uncovered, for 12-15 minutes, or until golden brown.
Season with salt and pepper, and top with chopped thyme.