This is my favorite Macaroni and Cheese recipe. It uses the fine cheddar cheeses produced right here on Prince Edward Island at the COWS Creamery.
When I think of “comfort food”, one of the first that comes to mind is Macaroni and Cheese. So simple to make and it does not take any wild or unusual ingredients.
My preference of cheese for this dish is that made by COWS Creamery right here in PEI, actually not far from where I reside. Their cheeses have been award winners for years now, attesting to their fine quality made, of course, possible by the high quality herds of dairy cattle here on the Island.
While I have made and tested this recipe with other cheeses and have found the results to be very good, no question. However, if you have ever had it made with COWS Creamery Extra Old Cheddar Cheese, and their Avonlea Clothbound Cheddar Cheese, I suspect you will agree with me that these two cheeses take Macaroni and Cheese to a higher level.
I serve Macaroni and Cheese (which freezes well, by the way) with a green salad and homemade biscuits, fresh from the oven and slathered with good PEI churned butter. (This is not a sponsored post, by the way, and I don’t work for, or have shares in, COWS Creamery, nor have I been paid for this post. I just simply really like their products.)
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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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