sharp white cheddar mac and cheese recipe not baked

Those talented Deer Valley Chefs will spoil you right in your own home! Here are a few other items you can pick up at their Grocery Cafe : Butternut Squash Enchiladas, Lasagna, Chicken Pot Pie, and Polenta with Chicken and Mushrooms. These are gourmet foods, made with high quality ingredients, that when reheated make you melt with happiness they are so tasty! Their freezer foods put to shame any freezer meal that you had before. Maybe I’ll bake my second batch on a gloomy winter day when I just need a big spoonful of goodness.Īt Deer Valley’s Grocery Cafe they have a whole freezer section with homemade comforting foods just like this one that you can pick up and bake at home. I love so many things about this recipe but taste aside (yes it is the best Mac and Cheese you’ll ever make- creamy, rich, with crunchy pasta edges and a slight hint of smokiness from the smoked cheddar), another wonderful thing about this recipe is that it makes enough so that you can enjoy half immediately and freeze the other half for another day. It’s that comfort food, homey sort of feeling – the one many get when they return home for a cooked meal from family or friends. This Deer Valley recipe for Mac and Cheese gives me that feeling. Fry in oil at 375 until browned.Some foods leave me feeling spoiled luxurious, decadent, maybe I shouldn’t have but I did, spoiled. Just cut the cold leftovers into blocks, dip in beaten eggs and then coat in Panko (Jap. *note - the leftovers make GREAT fried mac and cheese. Let cool about 10-15 minutes before eating. Transfer mac & cheese to a lightly greased casserole dish and then sprinkle italian bread crumbs over the top of the whole thing.īake in a preheated 350 oven until the top is slightly browned and the mac & cheese is bubbly. Take off of heat and fold in your slightly undercooked macaroni noodles - combine completely. Taste your cheese sauce again and add more salt and pepper as needed. Turn heat to low and then add the cheeses, stirring until melted.

Keep stiring until your roux has thickened then add salt and white pepper to taste (add enough so that the roux tastes good before you even add the cheeses!) Let cook on med-low heat for about 1 minute before gradually adding the milk, stirring constantly. In a large saucepan, melt butter and saute onions about 4-5 minutes, until soft.Īdd flour and combine with butter and onion.

Sharp white cheddar mac and cheese recipe not baked