Chef John’s Better Mac and Cheese

Bothwell’s own Chef John takes you through a step-by-step approach in making a better Mac and Cheese recipe, using Bothwell's original SNACK'RS. This warm and comforting meal is perfect for any occasion and it is an ultimate kid's favourite.        

Ingredients

Roux:

• ¼ cup Butter
• 2 ½ tbsp All-purpose flour
• 3 cups Milk

Pasta:

• 8 oz Cooked Elbow Macaroni
• 1 ½ cups Bothwell Old Cheddar, grated
• 1 cup Bothwell Mild Cheddar SNACK'RS, roughly half the 240 g package

Topping:

• 2 tbsp Butter, melted
• ½ cup Crushed Pretzels
• 1 Pinch Paprika
• ½ cup Diced Bacon

 

 

 

 

 

 

 

 

Directions

  1. Preheat oven to 400 degrees F.
  2. Grease Casserole Dish.
  3. Cook macaroni according to package. Once cooked and drained, add to a large bowl.
  4. In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly until the sauce is a little thick*. Season with salt & pepper.
  5. Pour sauce over macaroni in a large bowl, add Old Cheddar grated cheese and SNACK'RS, mix well.
  6. Fill Casserole Dish with Macaroni and Cheese mixture Top with crushed pretzels, drizzle with melted butter, and sprinkle with a pinch of paprika.
  7. Bake for 30 minutes, or until a dark crust forms around the edges, let cool for 5 minutes and serve.

Recipe Tip: It is important that the roux be warm when you add your liquid. Too hot or too cold can both cause problems, leading to lumpy results.

 

 

 

 

 

 

Notes