It’s almost hard to believe we haven’t featured a macaroni and cheese recipe yet! Well, the wait is over. This version is stovetop, but can can easily be baked with a breadcrumb topping if you prefer. The cheeses are also versatile. As long as you have a combination of creamy (like Ruby) and sharp (like Prairie Tomme), you can go wild with anything else. Want to add a touch of Garlic Herb Fresh? Go for it! Want extra cheese for topping? There’s no such thing as too much cheese. Enjoy this base recipe and then have fun with your own twists!
You can find our cheese and other local products at our shop in Weston. Or ask your local cheese counter/monger for us!
- 4 tablespoons butter
- 1/4 cup flour
- 4 cups whole milk
- 1 pound uncooked pasta (I like cavatappi)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- Two squares of Ruby with rind edges cut off and cubed
- 2 cups shredded cheddar or Gruyere
- 1/2 cup grated Prairie Tomme
- salt and pepper to taste
Start by melting the butter in a large pan. Add the flour and mix over heat until it’s a smooth, golden paste, about 5 minutes. Whisk in the milk, garlic powder and ground mustard. Simmer while stirring frequently until the sauce is thickened and coats the back of a spoon.
Meanwhile, cook the pasta in a large pot of salted water according to the directions. Drain once the pasta is al dente.
Add all of the cheeses to the sauce and cook until they are all melted and incorporated. Taste to see if you’d like to add salt or cracked pepper. Depending on the cheeses, you may not need to add salt.
Take sauce off of the heat and add to the cooked pasta. Toss until well combined and top with more cheese if you’d like!