Decadent Macaroni and Cheese
 

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Cook Time: 20 minutes


INGREDIENTS
 Yield: 1
Yield: Serves 6
 Metric Yield Converter x Yield
4 cups macaroni 1 L
2 cups Beatrice Homogenized Milk 500 ml
2 bay leaves 2
dash nutmeg dash
1/2 tsp dried thyme leaves 2.5 ml
3 tbsp Lactantia Butter 45 ml
3 tbsp all purpose flour 45 ml
2 cups Balderson Old Cheddar, shredded 500 ml
1 cup Black Diamond Medium Cheddar, shredded 250 ml
4 tbsp Black Diamond Parmesan Cheese 60 ml
1/2 cup bread crumbs 125 ml

PREPARATION
 
  1. Preheat oven to 375°F. Lightly butter a 9 × 13 ovenproof casserole dish.
  2. Cook macaroni in lots of boiling salted water until al dente.
  3. In a small pot add milk, bay leaves, nutmeg and thyme. Bring to a simmer. Remove from heat.
  4. In another pot melt butter over medium-high heat. Whisk in flour and cook for 2 minutes. Strain the hot milk into the roux and mix until smooth. Bring to a boil and cook, stirring constantly, for 3 minutes. Lower heat to medium-low.
  5. Add the cheddar cheeses and stir until melted. Taste and add salt and pepper as necessary.
  6. Combine cooked macaroni and cheddar sauce. Pour the mixture into the prepared dish.
  7. Combine parmesan cheese and bread crumbs and sprinkle evenly over macaroni.
  8. Bake for 25-35 minutes until browned and bubbling.

Please note this is general conversion calculator only. To qualify this recipe adjustment, please contact Parmalat Ingredients Division 416-620-3658 or ingredients@parmalat.ca