EAST SHORE SMOKY MAC AND CHEEESE
- 1 lb Elbow Macaroni Cooked, cooked al Dente
- 1 1/2 lb La Belle Smoked Original Cheese
- 4 tablespoon butter
- 4 tablespoon flour
- 2 cup whole milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon EAST SHORE MUSTARD for CHEESE Sweet & Hot
- 1 1/2 cup half and half
- 1 cup seasoned bread crumbs
- 1 tablespoon olive oil
Preheat oven to 350°.
In a medium sized saucepan, melt the Butter over medium heat. Whisk in the Flour and continue whisking over the heat for one minute. Pour in the Whole Milk, all at once, and whisk until smooth and continue to cook and stir until it thickens. Whisk in all but 2 cups of the grated Cheese one handful at a time until blended. Reserve the two cups for later addition and topping. Stir in the Pepper, Salt and Mustard. Finish the sauce by stirring in one cup of the Half and Half. Set aside to cool.
When cool, stir in 1 cup of the reserved grated Cheese. Lightly grease a 3 quart casserole dish. Add the cheese sauce to the cooked pasta, mix well and pour into the prepared casserole pan. Drizzle the 1/2 cup Half and Half over the Mac and Cheese in the pan.
In a separate bowl combine the Bread Crumbs, Olive Oil and the last cup of grated Cheese. Toss lightly and spread evenly over the casserole to coat the top. Bake in the 350 degree oven for 35 minutes or until the top is lightly browned.