Sunday, July 3, 2011

Make This!!

Never tried Cougar Gold cheese? Oh, boy - are you missing out!!

When visiting Pullman, a must stop is Ferdinand's (WSU Creamery) for delicious cheese & ice cream. I'll admit - I skipped the ice cream and just sampled the cheese. I had a feeling I should purchase an entire can of Cougar Gold, but opted to buy a small wedge instead. I also bought three other flavors. Now I the entire can. Why? Because we haven't even been home from Pullman for 36 hours and the entire of wedge of Cougar Gold is GONE! 

The creamery suggested making this version of macaroni & cheese with their Cougar Gold. I was so excited to make it & prepared this tasty dish for Matty & I. It was so good, I licked my plate clean. No joke. Make this. You won't be dissapointed.

Classic Baked Macaroni & Cheese (from WSU Creamery)

Preheat oven to 350°F and grease a 1 ½ quart baking dish.

6 cups water
1 1/2 tsp salt
2 cups (8 ounces) corkscrew pasta
2 Tbsp butter
2 Tbsp all-purpose flour

2 1/2 cups milk
2 1/2 cups grated Cougar Gold®
1 Tbsp butter
1/2 cup fresh breadcrumbs
ground black pepper, to taste
Bring the water, salt and pasta to a rolling boil in a medium saucepan. Cook just until tender. Drain pasta, put into prepared baking dish and set aside. Meanwhile prepare the sauce. In a saucepan over medium-low heat, melt 2 tablespoons of butter. While whisking, gradually add the flour. Whisk for about 2 minutes or until golden and bubbling. Very slowly add the milk, whisking constantly to avoid developing lumps. Simmer for 15 minutes until thickened, stirring often to prevent mixture from burning. Remove from heat and stir in Cougar Gold® and black pepper to taste. Pour sauce onto cooked pasta (do not stir). Melt 1 tablespoon butter and toss with breadcrumbs. Sprinkle on top of casserole and bake for 30 minutes or until the crumbs are golden.

Serves 4-6 main-course servings; 8-10 side-dish servings.

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