Murray’s Classic Mac & Cheese Recipe

By CheeseDiva

Ingredients

• 8 oz Tickler cheddar, grated
• 8 oz Spring Brook Farm Reading, grated
• 6 oz Comte St. Antoine
• 2 oz Cabot Clothbound Cheddar, finely grated
• 1 lb elbow macaroni
• 1 quart milk
• 8 TBSP butter
• 1/2 cup all-purpose flour
• .5 tsp nutmeg
• .25 tsp cayenne
• 1 cup panko breadcrumbs
• Zest of 1 lemon
• 2 sprigs fresh thyme, minced
• 3 TBSP butter
• .5 tsp black pepper
• 1 bay leaf
• 1 half onion, skin removed
• 1 bay leaf
• 2 cloves
• 1/2 clove grated garlic

Details

Servings 6
Adapted from murrayscheese.com

Preparation

Step 1

Directions:

1. Pre-heat over to 350 degrees. Grate all cheeses and combine.

2. Cut a slit into the halved onion and place a bay leaf in the slit.  Stick the 2 cloves into the onion.  Start making the mornay sauce by placing the milk in a saucepan over medium low heat and adding the onion.  In a separate saucepan, melt the butter and add ½ clove grated garlic. Slowly add the flour, whisking to combine, and cook for 2 minutes.  Ladle in the warm milk, whisking constantly, until combined and smooth.  Add the nutmeg, black pepper and cayenne pepper. Add 5oz Irish Cheddar and 5oz Spring Brook Reading.  Then add3oz Comte and whisk until well combined.

3. In a separate pan, bring water to a boil and add salt.  Add the macaroni and cook until tender.  Strain the macaroni and place in a bowl.  Add the remaining grated cheeses and toss to combine.

4. Pour the mornay sauce over the macaroni and toss to combine. In a small sauté pan, melt 3TBSP butter and add the panko breadcrumbs, thyme and lemon zest.  Place the combined macaroni and cheese into a shallow baking dish and top with the breadcrumbs. Bake in a 350 degree oven for 20 minutes and serve right away.

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