Decadent Macaroni and Cheese
Total Time
55 mins
  • Prep10 mins
  • Cook45 mins
Ingredients

Servings:6

  • 4 cupsmacaroni
  • 2 cupsBeatrice Homogenized Milk
  • 2 bay leaves
  • dashnutmeg
  • 1/2 tspdried thyme leaves
  • 3 tbspLactantia Butter
  • 3 tbspall purpose flour
  • 2 cupsBalderson Old Cheddar, shredded
  • 1 cupBlack Diamond Medium Chedder, shredded
  • 4 tbspBlack Diamond Parmesan Cheese
  • 1/2 cupbread crumbs
Directions
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 Lactantia milk, bay leaves, nutmeg and thyme. Bring to a simmer. Remove from heat.

4. In another pot melt Lactantia butter over medium-high heat. Whisk in flour and cook for 2 minutes. Strain the hot Lactantia 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 Black Diamond 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.

August 1, 2016

Decadent Macaroni and Cheese

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