Fly Creek Cider Mill Macaroni and Mill-Aged Cheese
SERVES 6- 8
This Fly Creek version of a traditional comfort food favorite is a great way to satisfy that deep-seated yearning for melted cheddar cheese. The Mill’s cheddar is made by the McCadam Cheese Company in Chatteaugay, New York and then aged at the Mill for at least three years. Blocks are routinely selected and removed from the Mill´s aging area and custom cut. The constant temperature and long aging create a smoother flavor profile while enhancing its creamy sharpness. We believe and customers agree, that you can’t beat the flavor!
· 8 tbsp. butter
· 6 tbsp. flour
· ¼ tsp. cayenne pepper
· Salt and freshly ground white pepper
· 3 ¾ cups hot milk
· 4 cups grated Fly Creek Cider Mill Mill-aged, extra sharp New York cheddar
· 1 lb. short macaroni, cooked
· ½ cup heavy cream
· ½ cup fresh bread crumbs or crumbled oyster crackers
1. Preheat oven to 350°. Melt 6 tbsp. butter in a medium stainless-steel saucepan over low heat. Add flour and cook, stirring constantly, for about 4 minutes (flour mixture must foam as it cooks, or sauce will taste of raw flour). Stir in cayenne and season to taste with salt and pepper. Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens. Reduce heat to low and stir in 2 cups of cheese. Cook, stirring, until cheese melts, about 2 minutes.
2. Combine macaroni and sauce in a large bowl, and season with salt. Sprinkle 1/2 cup cheese over the bottom of a buttered 8" × 11" baking dish. Place one-third of the macaroni in the baking dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese, ending with cheese, making 3 layers in all.
3. Pour cream over assembled macaroni and cheese. Melt remaining butter in a skillet. Add bread crumbs, coat with melted butter, and sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Allow to rest for 15 minutes before serving.