Ultimate Macaroni and Cheese with Pirate's Booty


 
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With the holiday’s around the corner a lot of us are busy menu planning. If you are searching for a new all star side dish, search no more! This recipe for macaroni and cheese uses 3 different kinds of cheese. What makes it really special is the topping. Pirate’s Booty Aged White Cheddar is delicious all on it’s own! Using it as the topping for this macaroni and cheese takes it to the next level. The crunchy Pirate’s Booty mixes in with the creamy macaroni and cheese bringing even more texture to the dish. This side dish will definitely have your family and friends thankful for you!

For more info about Pirate’s Booty, click here.

This post has been done in partnership with Pirate’s Booty. All comments and recipes are my own.

Ultimate Macaroni and Cheese
with Pirate’s Booty

This macaroni and cheese has 3 cheeses, including a smoked gruyere cheese. The crunchy pirate's booty topping takes it to the next level!


ingredients

  • 1 lb elbow macaroni cooked according to package directions

  • 6 Tbsp unsalted butter

  • 5 c milk

  • 1/2 c flour

  • 2 tsp kosher salt

  • 1/4 tsp pepper

  • 1/4 tsp nutmeg

  • 1/4 tsp cayenne pepper

  • 2 c gruyere cheese, shredded

  • 2 c smoked gruyere cheese, shredded

  • 2 c white cheddar, shredded

  • 1/2 c pecorino romano cheese, grated

  • 2 c pirates booty aged cheddar, crushed

instructions

  1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside.

  2. In a medium saucepan set over medium heat, heat milk. Melt 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

  3. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

  4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 2 cups cheddar, and 2 cups gruyere, 2 cups smoke gruyere, and pecorino romano. Set cheese sauce aside.

  5. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (different brands of macaroni cook at different rates; be sure to read the instructions.) transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

  6. Pour the mixture into the prepared casserole dish.

  7. Put the pirate's booty in a ziploc bag and pat with your hand as if the crush up the pieces so they are breadcrumb like. Do not pulverize them! Set aside.

  8. Bake for about 25 minutes. Then remove from oven, top with pirate's booty, and return to the oven for 10 minutes more.

  9. Let it cool for a 5 minutes before serving!

 
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