3rd annual Motown Macdown coming December 12th - FOX 32 News Chicago

3rd annual Motown Macdown coming December 12th

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The 3rd annual Motown Macdown is back at the Royal Oak Music Theatre December 12th. Metro Detroit Restaurant chefs will compete to showcase their imaginative and delicious mac and cheese recipes.

Other restaurants taking part include Sweet Lorraine's Fabulous Mac n'Cheez!, Rattlesnake Club, Beans and Cornbread, Cacao Tree, Cliff Bells, Detroit Vegan Soul, Dino's Lounge, Market Basket of Franklin and McShane's Irish Pub & Whiskey Bar

The Macdown is a fundraiser for Justin's Vision, a non-profit organization which helps Michigan children with life-threatening illnesses enjoy a carefree vacation with their families.

Judges include: 97.1 The Ticket's Stoney and Bill, and Jamie Samuelson and Wojo, Former Miss Michigan Angela Venditti and Oakland County Executive L. Brooks     Patterson's 2012 Elite 40 member Daniel Wisniewski. There is also a People's Choice Award for the crowd favorite.

Tickets are $35 each and can be purchased by visiting justinsvision.org. VIP tickets can be purchased for $75 each. Additionally, guests can purchase tickets at the door for $40 each.

Chef Brian Polcyn of Forest Grill joined Fox 2 this morning to show us how to make Butternut Squash Caramelized Onion Mac & Cheese. If you'd like to try your hand at the dish, the recipe is listed below. Also be sure to watch the video player at the top for some of Chef Polcyn's helpful tips.



1 medium onion, thinly sliced plus, ¼ cup fine diced onion

2 cups butternut squash, small dice

1 pound cooked orecchiette pasta

1 bay leaf

1 teaspoon fresh thyme, minced

2 tablespoons butter

2 tablespoons flour

1 ½ cup milk    

½ cup heavy cream

Salt and pepper to taste

2 ounces White Cheddar, grated

2 ounces Gruyere, grated

½ cup pine nuts, toasted

1 ounce Parmesan, grated



  1. Preheat oven to 450 degrees F.  Place diced butternut squash (peeled) on a sheet tray lightly oiled, season the squash with some salt and pepper.  Roast for 25 minutes or until the squash is soft.  Set Aside.
  2. Heat a large sauté pan over medium heat with some butter.  Add the sliced onions and cook for 10 minutes or until the onions are tender and start to become brown.  Reduce the heat to medium low and slowly cook the onions for 30-45 minutes until the onions are a deep golden brown.  Set aside.
  3. Heat milk and cream in a saucepan set aside. Melt butter in a thick-bottomed saucepan and sauté the onions, dust with flour to make roux.  Stir in milk and cream, add bay, thyme and bring to a boil, then simmer for 30 minutes.
  4. Whip in cheese into cream mixture; remove bay leaf, season with salt and pepper. Pour over cooked pasta making sure there is enough sauce to coat all the noodles, fold in roasted squash and the caramelized onions.  Transfer the pasta to a buttered baking dish and top with pine nuts and Parmesan, bake 350 degrees F. until bubbly and browned on top.



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