Macaroni and Cheese
This recipe is adapted from Cooking for Comfort: More Than 100 Wonderful Recipes That Are as Satisfying to Cook as They are to Eat by Marian Burros (Simon & Schuster, 2003)
1 cup diced onion
2 T unsalted butter
2 T unbleached all‐purpose flour
2 cups low‐fat milk
1 T Dijon mustard
12 ounces 2 Year Aged Grafton Cheddar*, shredded
Salt and freshly ground white pepper to taste
1/8 tsp ground nutmeg
1/4 to 1/2 tsp hot pepper sauce
8 ounces cavatappi pasta
2 T grated Parmigiano‐Reggiano
In a large saucepan, cook the onion over low heat in the melted butter until the onion is soft, 5-7 minutes. Stir in the flour. Remove from the heat and whisk in milk until thoroughly blended. Return to medium heat and cook, stirring, until the mixture begins to thicken. Remove from the heat and stir in the mustard and 10 ounces of cheddar, the salt, pepper, nutmeg and hot pepper sauce.Meanwhile, cook the cavatappi according to package directions until just al dente. Drain but do not rinse. Stir into the prepared cheese sauce until well blended.
Adjust the seasonings. Spoon the mixture into a 9 by 13-inch baking dish. Top with the remaining 2 ounces of cheddar and the Parmigiano-Reggiano. Place the rack in the bottom third of preheated oven. Bake for about 30 minutes, until the mixture is hot, bubbling throughout and golden.
*Pro Tip: Try mixing our younger aged cheddars with our older aged cheddars for optimal melting and flavor.