This is my favorite Macaroni and Cheese recipe. It uses the fine cheddar cheese produced right here on Prince Edward Island at the Cows Creamery.
My Island Bistro Kitchen's Macaroni and Cheese
By March 28, 2012Published:
- Yield: 4-5 Servings
- Prep: 25 mins
- Cook: 30 mins
- Ready In: 55 mins
A rich, flavorful macaroni and cheese dish using Cows Creamery Cheddar Cheese
- 3 quarts boiling water
- 2 tsp salt
- 1 tbsp cooking oil
- 1 1/2 tsp liquid chicken bouillon
- 1/2 tsp minced garlic
- 1 2/3 cups elbow macaroni
- 2 Tbsp butter
- 1 cup whole milk
- 2 tbsp flour
- 1/4 tsp salt
- 1/8 tsp pepper
- Pinch nutmeg
- Pinch cayenne
- Pinch dry mustard
- 1 cup grated Cows Creamery Extra Old Cheddar Cheese
- 1 cup grated Avonlea Clothbound Cheddar Cheese
- 2 tbsp grated Parmesan Cheese
- In large pot, bring water to boil. Add salt, oil, liquid chicken bouillon, garlic, and macaroni. (I like to add some garlic and chicken bouillon to the water so it will flavor the pasta when it is cooking. This provides a subtle taste without overpowering or competing with the cheese which would be the case if the ingredients were added into the cheese sauce.)
- Cook macaroni, uncovered, for about 10 minutes, stirring occasionally to prevent macaroni from sticking to pot. Drain in colander. Return macaroni to pot.
- Melt butter in saucepan. Add milk. Combine flour, salt, pepper, nutmeg, cayenne, and dry mustard. Whisk into milk and butter mixture. Cook over medium heat, stirring until mixture is smooth and starts to thicken.
- Add cheeses and stir until melted and blended
- Pour cheese sauce over macaroni and stir until well combined. Turn into a greased 2-quart casserole or divide into greased ramekin dishes for individual servings.
- Bake, uncovered, in 350F oven for 20-30 minutes.
- Serve with a green salad and fresh homemade biscuits.
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