From Scratch Mac n’ Cheese

By March 28, 2017

"I just used some of the products we've been getting from you guys to make a pretty delicious macaroni and cheese dish. I wrote this down from memory so hopefully it's accurate. It uses the smoked cheddar and Mayfield Gouda along with an heirloom corn chip topping." - Blair S.

 8 oz smoked cheddar (shredded)
 8 oz gouda (shredded)
 2 cups milk
 1/4 cup heavy cream
 1 tbsp salt (adjust to taste)
 1 tbsp pepper (adjust to taste)
 1/2 tsp nutmeg
 1/2 tsp sage
 1/2 tsp lemon pepper
 1/2 tsp garlic powder
 5 tbsp butter (set 1 tbsp aside, melted)
 4 tbsp flour
 1 lb elbow macaroni (cooked until just before al dente)
 1 cup heirloom corn chips (food processed to resemble breadcrumbs)
1

Preheat oven to 400F degrees.

2

In a medium to large saucepan over medium-high heat, melt 4 tbsp butter and then whisk in the flour. Keep whisking until the flour and butter are combined. Cook for 8-10 minutes or until a light golden brown.

3

Meanwhile, in a small saucepan over low heat, warm up the milk and cream.

4

Once the flour and butter mixture is cooked through, add in the milk/cream and whisk vigorously, cooking for approximately 10 minutes. Continue to stir occasionally, or until it has thickened sufficiently.

5

Once the bechamel is ready, add in the cheese one small handful at a time, continuously stirring. Add in the nutmeg, sage, lemon pepper, garlic powder, salt and pepper.

6

In a casserole dish, add in the cooked macaroni and then the cheese sauce, combining thoroughly. Top with the corn chips and one tbsp of melted butter.

7

Bake in oven for 10-15 minutes or until the corn chips are browned on top and the cheese is bubbling through.

Ingredients

 8 oz smoked cheddar (shredded)
 8 oz gouda (shredded)
 2 cups milk
 1/4 cup heavy cream
 1 tbsp salt (adjust to taste)
 1 tbsp pepper (adjust to taste)
 1/2 tsp nutmeg
 1/2 tsp sage
 1/2 tsp lemon pepper
 1/2 tsp garlic powder
 5 tbsp butter (set 1 tbsp aside, melted)
 4 tbsp flour
 1 lb elbow macaroni (cooked until just before al dente)
 1 cup heirloom corn chips (food processed to resemble breadcrumbs)

Directions

1

Preheat oven to 400F degrees.

2

In a medium to large saucepan over medium-high heat, melt 4 tbsp butter and then whisk in the flour. Keep whisking until the flour and butter are combined. Cook for 8-10 minutes or until a light golden brown.

3

Meanwhile, in a small saucepan over low heat, warm up the milk and cream.

4

Once the flour and butter mixture is cooked through, add in the milk/cream and whisk vigorously, cooking for approximately 10 minutes. Continue to stir occasionally, or until it has thickened sufficiently.

5

Once the bechamel is ready, add in the cheese one small handful at a time, continuously stirring. Add in the nutmeg, sage, lemon pepper, garlic powder, salt and pepper.

6

In a casserole dish, add in the cooked macaroni and then the cheese sauce, combining thoroughly. Top with the corn chips and one tbsp of melted butter.

7

Bake in oven for 10-15 minutes or until the corn chips are browned on top and the cheese is bubbling through.

From Scratch Mac n’ Cheese

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