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Home » Entrees

Northern Comfort Macaroni and Cheese

By Helen Brody (July 22, 2013)

Submitted by: Deb Erb and Doreen Morris for Landaff Creamery in the 2012 Granite State Dairy Macaroni & Cheese Bake-Off in the New Hampshire Made category.

1lb. elbow macaroni, cooked per directions, tossed with olive oil
4 cups Landaff Creamery cheese
4 cups Hatchland Dairy Farm (North Haverhill, NH) half and half
8 Tablespoons Cabot butter
8 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons dry mustard
2 Tablespoons cooking wine
4 cloves crushed garlic
1 Cup chopped onion

Directions: Northern Comfort Mac and Cheese

In a large pot cook 1 lb. elbow macaroni in water, drain and toss with olive oil. Return to the pot.

In a medium sized pot, melt butter in pan, add flour, stir. Stir in Hatchland half and half, salt and pepper. Cook until thickened.

After making above white sauce, add to it:

4 teaspoons  dry mustard
2 teaspoons  Worcestershire sauce
2 Tablespoons. white wine
2 tsp. crushed garlic (about 4 whole cloves)
4 cups Landaff Creamery cheese

Mix until cheese is thoroughly melted. Stir into elbows and  mix in 1 cup chopped onion.

Pour into 8 cup baking dish,  top with crushed Keebler butter crackers and melted Cabot butter.

Bake for ½ hr. at 350 degrees.

Serves 4-6 people

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