Women in Dining Spotlight Series: Erica Glasco

Ms. Erica Glasco has worked for NC State Dining for about 4 years. She learned to cook by spending time in the kitchen with her grandmother, aunts, uncles and the rest of her family. In addition to being a wonderful cook, Erica is also an artist. Prior to coming to NC State, Erica created character cakes. Erica enjoys bringing people joy through food and seeing the look on their faces when they taste something delicious. During the last week of February, Erica took the lead and did an amazing job preparing a week-long dinner menu that showcased her culinary skills to celebrate Black History Month. Her menu featured Soul Food from her childhood, including her famous Fusion Chicken, BBQ Pork Chops, Candied Yams, Blackened Catfish and much more. Erica is passionate about cooking and her next goal is to become a Sous Chef and continue growing to move up in her role at NC State Dining. 

Erica’s Meatloaf with Tangy BBQ Sauce, Fried Shrimp, Cole Slaw, Tater Tots, Fried Okra, Mac & Cheese!

Fusion Chicken, Turkey Legs, Glazed Ham, Collard Greens, Candied Yams, Oven Fried Cornbread, Mac & Cheese, Sweet Potato Pie.










Erica’s Famous Mac n Cheese: 

Feeds 8-12

2lbs Elbow Pasta

4 Sticks of Butter

1 cup Flour

2 Eggs, whisked

2 cups of Milk

3lbs Extra Sharp Cheddar Cheese

3lbs Sharp Cheddar Cheese

2lbs Mozzarella Cheese

  1. Add pasta to salted boiling water, boil about five to six minutes, pasta should be underdone, it will continue to cook in the oven
  2. Drain pasta, do not rinse
  3. Slice two sticks of butter and add to pasta along with eggs, mix together until butter melts
  4. In a saucepan melt the remaining two sticks of butter, add flour and whisk, cook on low heat, whisking as needed, until the flour starts to taste like butter, about 10 minutes 
  5. Add milk and whisk to make a roux that is the consistency of cake batter
  6. Grate the extra sharp cheese, reserving one pound to be placed on top, the mozzarella cheese and two pounds of the sharp cheese
  7. Cut remaining pound of sharp cheese into cubes
  8. Add  the shredded cheese, minus the reserved, to the roux and stir until melted
  9. Add pasta to the cheese sauce and mix well
  10. Add mac n cheese to coated baking dish
  11. Push the cubes of sharp cheese down into the mac n cheese randomly and sprinkle reserved shredded  cheese on top
  12. Bake covered with foil for 30 minutes at 350*
  13. Remove foil, turn temperature up or use broiler to lightly brown the top


Don’t forget to say “hi” to Erica next time you’re at One Earth!