Who doesn’t love a little mac n cheese…or a lot!? It’s hard to resist that warm, gooey, cheesiness that is oh so comforting. And we’ve decided to kick it up a notch and team up with our friends from Beehive Cheese Company out in Utah.
Big John’s Cajun is a spicy hand-rubbed cheddar cheese that packs a heated punch as you near the rind. But unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Made from the the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate, or in our case, mac n cheese!
What you’ll need…
8 oz uncooked elbow macaroni
2 cups shredded Big John’s Cajun cheese (grab a 6 oz piece)
1/2 cup grated Parmesan cheese
2 cups whole milk or heavy cream
1/4 cup butter
2-1/2 tablespoons flour
What you’ll do…
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/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 degrees for 10 minutes covered and 10 minutes uncovered. Cool slightly before serving.
Serves 4/30 minute prep time