Macaroni and cheese is a classic comfort food and the addition of MouCo ColoRouge cheese adds a touch of earthy complexity and creaminess that perfectly complements the other flavors. The dish is then baked until the cheese is melted and bubbly and the bread crumbs are golden brown.
Ingredients
- 1-1/2 cups uncooked elbow macaroni
- 5 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups whole milk
- 1 cup shredded cheddar cheese
- 2 ounces process cheese (Velveeta), cubed
- 1 wheel of MouCo ColoRouge
- 2 tablespoons dry bread crumbs
Directions
- Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the Velveeta and shredded Cheddar Cheese, stirring until all cheese is melted. Drain macaroni.
- Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Cut the wheel of MouCo ColoRouge in slices and spread them on top of the macaroni.
- Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
