Mac and Mac Cheese

Sometimes I clue into why food pairs wells together really easily. But other times, after I finally make a connection, I can't believe I missed something that should have been really obvious. This is one of the times... 

Macaroni and cheese is one of my favourite comfort foods and I like to think I know quite a few combinations. I've made a Parmesan topped mac and cheese with a creamy pumpkin sauce. I've made a curry flavoured mac and cheese filled with tuna and a few kinds of cheese. I've even made a ham and pea soup mac and cheese with old cheddar. But I was sad to say I didn't connect using MacLearen's Imperial Sharp Cold Pack Cheddar Cheese to create a Mac and Mac Cheese earlier. 

The name is just as good as the end product, so I hope you give it a go! 

Mac and Mac Cheese - serves 4-6

1 package of MacLearen's Imperial Sharp Cold Pack Cheddar Cheese, 1 cup
3 cups of cooked elbow macaroni packed, cooked el dente
1 1/2 cups of milk
1/4 cup of butter
1/4 cup of flour
Salt and pepper to taste
1/3 cup of bread crumbs
4 green onions, finely chopped
1 cup of old cheddar cheese, grated

1. Preheat your oven to 350 degrees and then start by making your sauce. Add the butter to a pot on your stove at medium heat and once it melts and starts to bubble, stir in your flour to form a roux. Then gradually add the milk, whisking to combine  as you add it. When all your milk is added, crumble in your MacLearen's Imperial Sharp Cold Pack Cheddar Cheese and stir until it melts.

2. Add the pasta to a 8 or 9 inch square baking dish and toss it with half of the grated old cheddar cheese. Pour the sauce on top and mix well to combine so all the pasta is evenly coated.

3. Combine the remaining old cheddar, green onions, and bread crumbs in a small bowl and sprinkle them on top of the casserole.

4. Bake for about 20 minutes or until the cheese on top melts and bread crumbs get toasty.

5. Dig in and serve with a fresh salad. Enjoy!