ButterMilk

Loaded Mac and Cheese

Enjoy this cheese lover’s dream!

INGREDIENTS
  • 3 c. elbow macaroni
  • 4 tbsp. Cass-Clay Butter
  • ¼ c. flour
  • ½ tsp. dry mustard
  • 1 ½ tsp. salt
  • ½ tsp. pepper
  • 5 c. Cass-Clay milk
  • 8 oz. block sharp cheddar cheese (shredded)
  • 8 oz. block Monterey jack cheese (shredded)

Topping

  • ½ c. panko bread crumbs
  • 2 tbsp. Cass-Clay Butter (melted)
  • ½ package bacon (cooked and crumbled)
  • 1 tbsp. minced chives
  • sour cream
INSTRUCTIONS
  1. Cook macaroni according to package instructions.
  2. In a large saucepan, melt butter over medium-low heat.
  3. Stir in flour; continue cooking over medium-low heat, stirring constantly, 5-7 minutes or until mixtures begin to turn golden.
  4. Slowly add milk. Cook, stirring constantly, over medium-low heat untll thickened to the consistency of gravy and bubbly.
  5. Remove from heat; add cheese and stir until blended
  6. Mix cheese mixture with cooked macaroni; pour into greased 9×13 inch casserole dish
  7. Combine bread crumbs and melted butter; sprinkle over mac & cheese.
  8. Bake at 375 degrees 20-30 minutes or until bubbly.
  9. Remove from oven: top with crumbled bacon, chives, and sour cream.

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