Prairie Breeze Cheddar from Milton Creamery is a bold, aged cow’s milk cheddar with a slightly sweet, tangy bite and those signature crunchy crystals, making it an especially rich and flavorful choice for an ultra-comforting mac and cheese.
Ingredients:
- 3 cups milk
- 3 Tablespoons butter
- 1/4 cup flour
- 3/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/8 teaspoon dry mustard
- 9 ounces Milton Creamery Prairie Breeze, grated (about 2¼ cups)
- 4 ounces Milton Creamery Morning Harvest or Milton Creamery Old Style, grated (about 1 cup)
- 2 cups elbow macaroni
- 1/4 cup bread crumbs or panko
- 2 Tablespoons butter, melted
Instructions:
- Preheat the oven to 375 F.
- Grease a 2 quart casserole dish, set aside.
- In a small saucepan, heat the milk.
- Melt 3 Tbsp butter in a larger saucepan over medium heat.
- When the butter bubbles, add the flour. Cook, stirring constantly for 2 minutes to make a roux.
- Slowly pour hot milk into the roux while whisking. Continue cooking and whisking constantly until the mixture becomes thick and bubbly.
- Remove the pan from the heat and add the salt, nutmeg, black pepper, cayenne, mustard and cheeses. Mix until all are fully incorporated and melted.
- Cook the macaroni following the manufacturer’s instructions, but drain 2-3 minutes sooner than recommended.
- Rinse the macaroni under cold water in a colander, then drain well–shaking the colander.
- Stir the drained macaroni into the cheese sauce and transfer all to the greased casserole dish.
- Mix the crumbs/panko with the melted butter and scatter across the top of the macaroni.
- Bake uncovered until bubbling and brown on top, 25-30 minutes.
Recipe courtesy of: Milton Creamery
Photo by Keith Hanson Jr on Unsplash
