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Easy, Cheesy, Cheddariffic Mac and Cheese


What makes a great mac and cheese and what makes me happy are almost the same thing. Great tasting cheese. A great beer to wash it down with and the approval of my son who simply loves my homemade mac and cheese.

The other day I was thinking about how much I love the taste of Cheddar and Honey together. In my musings my mind wandered and I started thinking about Mac and Cheese and how could I put all those things together. This recipe is the outcome of that journey, a Mac and Cheese with a honey ancho crust. This may be the best mac and cheese I’ve ever made. I’m usually a fan of garlic bread crumbs and broiled cheese, but sweet and spicy? Wowowow. I’m speechless.

This recipe works like a pasta dish instead of a casserole, it's quick, easy, delicious and satisfies all those comfort food cravings.

    Like most kids my son will eat mac and cheese anytime... but not just any old Kraft mac and cheese. This mac and cheese is made like Fettuccine Alfredo. With Fettuccine, you put the cream, butter and cheese in the pan and make a sauce then add the pasta. I’ve made this mac and cheese a much simpler way.

Try making this with a good cheese like Cabot's clothbound Cheddar and others like Kraft Cracker Barrel. Don’t use the pre-grated cheese. It’s always better to grate it yourself. The important thing is to always use good cheese. It makes a difference. I like drinking a wheat beer with my mac and cheese. It's complex flavors go well with cheddar and it's a great Summer beer.

Recipe

Serves four

1 box- one pound box elbow pasta (cooked)

16 ounces  grated sharp cheddar (grated)

1/2 cup flour

one stick butter (cut into small cubes)

¼ cup grated parmigiana

3c whole milk

½ teaspoon salt

1 Tablespoon Metro Chai Bee Sting

Cook pasta and allow to cool on a sheet pan or cookie sheet or half sheet pan

Place pasta, cheddar, butter, milk, salt, parmesan and flour in a saucepan. Mix the ingredients real well, and stir constantly until the whole thing comes to a simmer. Stop and hold for a few minutes. Real mac and cheese just needs to thicken and this happens just before it comes to a simmer.

Place in baking dish and sprinkle the top with bee sting, place under the broiler until it's a nice golden brown and crunchy...

 

 

 

 

 

 

 

 

 

 


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