Well, it really has been winter this past week, so as we are celebrating our cheese compadre Mt Scott Havarti I thought it time to bring out the famous Mac n Cheese but not just the ordinary one of course.
This is an easy recipe (my favourite type) that even the whole family will love. We all know they can be fussy! You can even add your our flourish to the recipe, crispy cooked bacon, chives or top with some toasted bread crumbs YUM!
Serve by itself filling bowls or with sides, this is sure to become a family favourite.
Remember if you want to spice this baby up, try Mt Scott's brother Chilli Havarti instead.
- 450 gms pasta use a smaller type like elbow or twists
- 2 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 2 cups milk (full-fat – cheat day haha)
- 2 cups shredded Gibbston Valley Mt Scott Havarti cheese
- 1 cup fresh spinach, chopped (optional, added to sneak in greens)
- salt and pepper to taste
- Cook pasta in very salty water until it is al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat.
- When butter is melted, whisk in flour to form a roux. Let cook for 1-2 minutes, until roux ( look how fancy you are making roux :)) has darkened.
- Add milk a little at a time to the roux, whisking well between each addition to beat out any lumps. Whisk until all milk is incorporated.
- Bring sauce to a simmer and cook, whisking occasionally, until it has thickened, about 8-10 minutes.
- When sauce has thickened, remove it from the heat and stir in cheese, spinach, salt, and pepper. Stir until cheese has melted.
- Toss pasta in sauce and serve immediately. Top with extra Mt Scott Havarti cheese and fresh ground pepper if you'd like a bit of garnish.
Enjoy my friends and of course, if you are proud of your creation load up a pic to instagram and tag us !