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This Fly Creek version of a traditional comfort food favorite is a great way to satisfy that

deep-seated yearning for melted cheddar cheese.

 

Fly Creek Cider Mill Macaroni & Mill-Aged Cheese

Ingredients:

8 Tbsp Butter

6 Tbsp Flour

1/4 tsp Cayenne Pepper

Salt and freshly ground White Pepper

3 3/4 cups Hot Milk

4 cups grated Fly Creek Cider Mill Mill-Aged Extra Sharp Cheddar

1 lb Elbow Macaroni, cooked & drained

1/2 cup Heavy Cream

1/2 cup fresh Bread Crumbs or crumble Oyster Crackers

 

Directions:

1. Preheat oven to 350 degrees. Melt 6 Tbsp. butter in a medium saucepan over low heat. Add flour and cook, stirring constantly, for abut 4 minutes (flour mixture must foam as it cooks, or sauce will taste of raw flour).  Stir in cayenne pepper and season to taste with salt and white pepper.  Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens.  Reduce heat to low and stir in 2 cups of cheese.  Cook, stirring, until cheese melts, about 2 minutes.

2. Combine macaroni and sauce in a large bowl and season with salt.  Sprinkle 1/2 cup cheese over the bottom of a buttered 8" x 11" baking dish.  Place 1/3 of the macaroni in the baking dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese, ending with cheese.  This will make three layers in all.

3. Pour cream over assembled macaroni and cheese.  Melt remaining butter in skillet.  Add bread crumbs, coat with melted butter, and sprinkle over macaroni and cheese.  Bake until crust is golden, about 30 minutes.  Allow to rest for 15 minutes before serving.  Makes 6 servings.  Enjoy!