Murray’s Classic Mac & Cheese

One of the beautiful elements of mac & cheese is its versatility.

Serves: 6Prep: 20 minutesCook: 40 minutesTotal: 1 hourDifficulty: Easy

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Serves: 6

Ingredients

  • 1 pound elbow macaroni
  • 1 quart milk
  • 10 ounces Tillamook Cheddar, grated
  • 8 ounces Ciresa Tallegio Cheese, rind removed & cubed
  • 6 ounces fontina, grated
  • 6 ounces Murray's Estate Gouda, grated
  • 8 tablespoons butter
  • 1⁄2 cup all-purpose flour
  • 1⁄2 teaspoon nutmeg
  • 1⁄4 teaspoon cayenne
  • 1 cup panko breadcrumbs
  • 1 lemon, zested
  • 2 sprigs fresh thyme, minced
  • 3 tablespoons butter
  • 1⁄2 teaspoon black pepper
  • 1 bay leaf
  • 1⁄2 onion, skin removed
  • 2 cloves garlic, grated

Directions

  • Preheat oven to 350°F.
  • Cut slit into onion and place bay leaf and 2 cloves garlic in slit. In saucepan over medium-low heat, warm milk and onion.
  • In separate saucepan, melt butter and add remaining garlic. Slowly whisk in flour and cook 2 minutes. Ladle in warm milk, whisking constantly until combined and smooth.
  • Add nutmeg, black pepper, cayenne pepper, 5 ounces cheddar, 5 ounces Taleggio, 3 ounces Fontina and 3 ounces Gouda.
  • In separate pan, bring salted water to boil. Cook macaroni until tender; strain and place in bowl. Incorporate remaining cheese and pour sauce over macaroni; toss to combine.
  • In small sauté pan, melt 3 tablespoons butter. Add breadcrumbs, thyme and lemon zest.
  • In shallow baking dish, place macaroni and cheese and top with breadcrumbs. Bake 20 minutes.