CannonBelles Mac & Cheese
There is nothing quite so satisfying as good ol’ Macaroni & Cheese!
2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Chicken Broth
½ Cup Milk
16 oz CannonBelles Cheddar, shredded & divided (10 & 6 oz) 6 oz. CannonBelles Gouda, shredded
10 oz. American Cheese, cubed
2 oz. Gorgonzola (or any other bleu)
1/8 teaspoon dry Mustard 1/8 teaspoon Garlic Powder 2 shakes Worcestershire 5-6 shakes Hot Sauce
1/8 teaspoon Salt
1/8 teaspoon Pepper
Cook the macaroni in a Dutch oven until “al dente”, rinse with cold water and shake the noodles to get the water out from inside the tubes, then shake it again and set aside.
Grate the Cheddar and Gouda and cut the American Cheese into 1 inch cubes.
Melt the butter in a large saucepan over medium heat, then add the flour to make a roux, stirring constantly for 2 to 3 minutes. Add the broth and milk and increase the heat to medium high, and bring to a boil stirring constantly until thick and bubbly. Add the cheeses, stirring constantly, until everything is melted. Stir in the remaining ingredients and pasta well, and set aside.
Preheat oven to 350 degrees. Place the macaroni and cheese into 5 six inch ramekins or a 9 X 3 pan. Bake for 20 minutes. If you like, when the 20 minutes is up, turn on the broiler to brown the tops a bit. Be SURE to check every 30 seconds to avoid burning.