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Macaroni Cheese 70

This Macaroni Cheese 70 recipe uses Olive Oil, Sea Salt, Fresh Ground Black Pepper, Unsalted Butter Divided, and All Purpose Flour. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 4 tbsp
• 3 tbsp
• 2 1/2 cup
• 2 cup
• 3 1/2 oz
• 1 pkg

Method (preview)

1. 1

   Saute onion in olive oil until well browned over medium high heat, about 8 minutes. Reserve.

2. 2

   Combine beer, milk, and cream.

3. 3

   Melt 3 tbsp butter in an enameled cast iron Dutch oven over medium heat.

4. 4

   Add flour and stir until combined.

5. 5

   Cook, stirring constantly, for 2 minutes.

6. 6

   Gently whisk in milk mixture and bring to medium high heat.

7. 7

   Bring to a simmer, reduce the heat to low, add the reserved onions and bay leaves, and simmer for 15 minutes.

8. 8

   The milk mixture will thicken.

9. 9

   While milk is thickening, cook cavatappi according to package directions (add 1 Tablespoon kosher salt to water). Set aside.

10. 10

    After milk is thickened, gradually add shredded cheddar, and stir to combine. Slowly stir in blue cheese pieces until incorporated.

11. 11

    Remove bay leaves.

12. 12

    Add cooked cavatappi and stir to combine. Butter a 9x13 casserole pan with 1 Tablespoon of butter and add mac and cheese mixture.

13. 13

    Sprinkle with Panko and bake for 30 minutes or until bubbling.