Great local Utah smoky mac and cheese

The only thing my kids order when we go out is mac and cheese. Figured I could use the great local Seahive cheese I got in my local food challenge bundle and try it out.

  • 16 oz macaroni, spiral or shell pasta.
  • 1/4 cup margarine
  • 2  cups milk
  • 1/4 cup flour
  • 2 cups grated cheddar
  • 6 oz ( about 2 cups) grated Seahive cheese. (One 6 oz wedge)
  • 1 teaspoon salt, white pepper, chili powder
  • 1-2 drops liquid smoke
  • 1 Heaping tablespoon chopped onion.
  • 1-2 cups panko or breadcrumbs.

First have your pasta made. After draining, place it back in the pot you boiled it in. Preheat the oven to 400.

With a sauce pan, fry cook up the onions in the margarine until all soft, then mix in the flour with a whisk.

Mix in the milk slowly and bring it hot enough to melt the cheese, constantly whisking the milk as it heats so it doesn’t burn. Mix in all the spices while you bring up the heat.

Once  hot enough to melt all that cheese, fold in all your cheese and mix until the mixture is creamy and thick. Some fine diced ham or bacon in the mixture at this point would not be awful.

Put the sauce in with the pasta, mix well then place into a casserole dish.

Sprinkle a thin layer of Panko or breadcrumbs over the dish and back for 20-30 minute son 400 until the crumbs are nice and toasted. Enjoy!



Author: admin