Sandy’s Kitchen

As the leaves turn and the air gets crisp, it’s the perfect time to indulge in comfort food.

Fall has always been my favourite season. And why not? There’s nothing quite like curling up on the couch with a warm bowl of mac and cheese or indulging in an ooey gooey grilled cheese to make the season feel just right. This fall, I discovered a simple but game-changing swap to elevate these classic dishes thanks to lifestyle and makeover expert Steven Sabados: Havarti cheese!

To bring out the best in fall dishes, Steven recommends a Havarti Makeover that swaps out your cheddar, or mozzarella with your favourite Havarti flavour. 

Steven’s Havarti Makeover takes familiar seasonal dishes and elevates them in surprising ways. The gentle richness of Havarti enhances but doesn’t mask the vibrant flavours of seasonal produce—from  Garden Vegetable Havarti nestled in a roasted root vegetable gratin, to Jalapeño Havarti stirred into a comforting soup, or Dill Pickle Havarti layered into a warm, rustic sandwich. 

I’ll admit, I used to stick to cheddar or mozzarella for most recipes, but then I tried Castello Havarti, and everything changed.

This cheese is so creamy and buttery—it melts like a dream! And with seven distinct and delicious flavours – jalapeño, dill, roasted garlic, smoked, herbs & spices, garden vegetable, and the original creamy – there’s one for every mood and meal. Plus, Castello Havarti is made from 100% Canadian dairy and contains no artificial ingredients, so I feel good about using it in meals I share with my family.

My personal favourites? The Herbs & Spices Havarti paired with pureed pumpkin takes mac and cheese to another level, and the Smoked Havarti stirred into a classic French Onion soup is pure magic.

This fall, I’m all about cozying up with these #HavartiHacks. Whether I’m whipping up a quick snack or crafting a family dinner, Havarti has transformed my favourite comfort foods into something extra special. Try it—you’ll see what I mean!

Check out these delicious cheesy fall recipes below featuring Steven’s Havarti hack.

Let’s Give ‘em Pumpkin to Talk About Mac ‘n Cheese 

Mac & Cheese is an iconic comfort food – but Steven gives this family fave a fall makeover with two simple twists: the addition of fresh pumpkin for an extra layer of creaminess, and herbs and spices havarti instead of cheddar, for a next-level, kid-approved treat!

Ingredients:

• 4 cups shredded Castello Herbs & Spices Havarti
• 2 small shallots, diced
• 2 cloves garlic, finely chopped
• 2 cups milk (more if sauce is too thick)
• 1/4 cup pumpkin puree (Option to use canned or make your own with butternut squash!)
• 4 cups fusilli pasta
• 3 tbsps butter + 2 tbsps for browning breadcrumb topping
• 3 tbsps flour
• 3 sage leaves, chopped
• 1 cup bread crumbs
• 2 tsps mustard powder
• Salt and black pepper to taste

Directions:

1. Stir together milk and pumpkin puree, set aside.
2. Fill large pot with water, bring to a boil. Add 2-3 tbsps of salt and then add pasta. Cook pasta 8 to 10 minutes, until al dente, drain and set aside. 
3. In a medium saucepan, melt butter over medium heat. Sautee shallots and garlic. Stir in sage leaves and cook for 2 minutes. Add flour and whisk until a roux forms. Sprinkle flour over butter and whisk together. Allow to cook 2-3 minutes.
4. Whisk pumpkin-milk mixture into flour and continue to whisk until fully incorporated. Allow mixture to simmer, stirring frequently, until thick enough to coat back of wooden spoon, 3 to 4 minutes. Season with mustard powder, salt and pepper. 
5. Remove from heat and stir in 3 cups Herbs & Spices Havarti into bechamel sauce in small handfuls until cheese just melts before adding more. 
6. Pour sauce into pasta and gently stir. Once pasta is coated in sauce, pour half into baking dish, top with extra cheese, then pour in remaining pasta. Top with bread crumbs, remaining 2 tbsps of butter and rest of the Havarti. Pop under broiler for 5 minutes or until cheese is bubbly and golden brown. Enjoy!

Cheesy French Onion Soup 

French Onion Soup is an autumn classic with its aromas of caramelized onions, rich beef broth and melted cheese filling the kitchen.  Steven’s twist on this bowl of comfort features freshly harvested onions to enhance the flavour, and smoked havarti instead of gruyere cheese, to conjure up a woodburning fall fire, with a satisfyingly smoky flavour.  

Ingredients:

• 2 cups grated Castello Smoked Havarti and Herbs & Spices Havarti
• 3-4 onions, halved and thinly sliced
• 5 tbsps butter
• 2 heaping tbsps flour
• ½ cup white port or white wine
• 7-8 cups beef or chicken broth (Option to use vegetable stock)
• 5-6 sprigs fresh thyme 
• Salt and black pepper (to taste)
• Baguette

Directions:

1. Melt butter in a large pot, add onions. Cook uncovered on medium heat until lightly golden, stirring occasionally for 15-20 minutes. 
2. Add flour and stir until incorporated. Add port or white wine and bring to a rapid boil for one minute. Add thyme and cook for a few minutes, until fragrant and heated through. 
3. Next, add chicken stock, return to a boil, reduce heat and simmer, covered, for 25-30 minutes. 
4. Preheat oven to 400 degrees F. Ladle soup into ramekins, top with sliced baguette and mixture of smoked and herbs & spices havarti cheese. Bake for a few minutes, until cheese is bubbly and edges of baguette are lightly browned.