Big John's Cajun Mac-n-Cheese
Ingredients
- 8 oz uncooked elbow macaroni
- 2 cups shredded Beehive Cheese Big John’s Cajun cheese you’ll need one 6 oz cut
- ½ cup grated Parmesan cheese
- 2 cups whole milk or heavy cream
- ¼ cup butter
- 2 ½ tablespoons all-purpose flour
Instructions
- Cook macaroni and drain.
- In a saucepan, melt butter over medium heat. Slowly stir flour into the melted butter to make a roux. You should see a medium-thick paste forming.
- Slowly add cream or milk to the roux, being careful to stir constantly. Stir in cheeses, and cook over low heat until cheese is melted and your sauce is slightly thick.
- Place cooked macaroni in a medium-sized casserole dish and pour sauce over macaroni.
- Bake at 350° for 10 minutes covered and then 10 minutes uncovered.
- Cool before serving.
Beehive Cheese
When you take a bite of Beehive Cheese, it melts like butter in your mouth. That’s because Beehive Cheese is made from the creamiest milk in Utah and lovingly crafted into superior cheese by a family who shares a passion for the artisan way of life. In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple way of life as cheese makers. They traded their grinding commute and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm-fresh milk carefully mixing and warming it for hours to develop their unique cheese. Delighting in the sweet smell of warm milk, they fell in love with the natural rhythms of making cheese the old fashioned way. The long days of polishing their recipe and the months spent waiting with an artisan’s patience for wheels to ripen to perfection have made our cheeses some of the best in America. The Beehive Cheese family is delighted to share our passion with you.
