LQC's Classic Mac & Cheese
The easy, classic macaroni & cheese. We use a blend of mild Monterey Jill for a creamy stretch and aged Mt. Moriarty for flavour depth.
Ingredients
- 1 pound (450g) short-cut pasta
- Salt
- 4 tbsp unsalted butter
- 1⁄4 cup all-purpose flour
- 2 cups whole milk
- Up to 1 cup pasta water, if needed
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
- Freshly ground black pepper
- 1 1⁄4 cups LQC Mt. Moriarty, shredded
- 1 1⁄4 cups LQC Monterey Jill, shredded
Directions
1. Cook pasta until al dente. Reserve 1 cup of pasta water and set aside.
2. Melt butter in a saucepan over medium heat. Whisk in flour and stir until combined and starting to bubble.
3. Add milk a little at a time, stirring until combined.
4. Mix in shredded cheese until thoroughly melted. Add seasonings & salt to taste.
5. Combine with cooked pasta. If necessary, thin with pasta water until desired consistency is reached.
6. Optional: transfer to a casserole dish and cover top with, you guessed it, more shredded cheese. Bake at 425°F/220°C until golden and bubbly, about 15-20 min.
