
Cremont Mac & Cheese
Servings:
6
prep time:
30 mins
Total time:
1 hours 30 mins
Ingredients
MAC
2 cups whole milk
½ onion, chopped
1 bay leafPinch of nutmeg
8 ounces macaroni
2 tablespoons
2 tablespoons all-purpose flour
⅓ cup Parmesan
5 ounces cut into 1-inch cubes
Salt and Pepper, for tasting
TOPPING
2 tablespoons melted
¼ cup panko
¼ cup hazelnuts, toasted
1 tablespoon fresh parsley
1 tablespoon fresh thyme leaves
3 ounces
Directions
- Heat oven to 350º
- Butter an 8- to10-inch baking dish. Set aside
- Heat milk in a saucepan over low heat with onion, bay leaf, and nutmeg. Steep for 20 minutes. Strain; set milk aside
- Boil macaroni until al dente. Drain
- Meanwhile, melt 2 tablespoons butter over med-low heat. Add flour; cook about 8 minutes, stirring constantly. Whisk strained milk into butter and flour mixture. Add Parmesan and Cremont; simmer 5 minutes, whisking constantly. Season sauce with salt and pepper. Toss with cooked macaroni
- Mix melted butter, panko, hazelnuts, and herbs in small bowl. Crumble in Fresh Goat Cheese; mix well
- Pour macaroni mixture into buttered dish and sprinkle with topping. Bake 25-30 minutes or until lightly browned on top and heated through.