Sorry to all our vegan followers, this post is NOT vegan friendly! Proceed only if you enjoy cheese, milk and cream! This dish is a combination of two perfect things: noods and cheese curds. What more could you ask for?
Ingredients (makes one 9"x9" baking pan)
1 lb elbow macaroni
2 tbsp olive oil
3 tbsp butter
3 tbsp flour
2 cups whole milk
1/2 cup heavy cream
2 cups (6 oz) shredded gruyere
2 cups (6 oz) shredded sharp cheddar
7 oz cheese curds
Kitchen Tools
9" x 9" baking pan
Instructions
Pre-heat oven to 350 deg F (convection setting).
Bring a large pot of water to a boil. Cook elbow macaroni according to package instructions (except cook for 1 minute less). Drain and place in a bowl. Mix with olive oil to prevent the noodles from sticking together.
In a medium pot over medium-high heat, add the flour and butter. Whisk together continuously until the roux is toasted. (It should almost look like peanut butter!)
Add in the milk and the cream and whisk to combine.
Set the heat to low. Next, add in the shredded cheese, 1 cup at a time. Whisk to combine in between each cup.
Add the cooked pasta into the pot. Mix to coat all the noodles.
Pour the pasta into the baking dish. Poke the cheese curds into the pasta and sprinkle on top.
Bake for 30 minutes. Allow to cool before serving. Enjoy! Suggested pairing: spicy chicken!
