You decide! This assortment of three cheeses can pretty much do it all. Whether you follow our melty, gooey mac and cheese recipe (below) or snack on all the cheeses before you have the chance to make them into a dish, deliciousness is certainly in store.
This box includes:
Jasper Hill Whitney: mellow and milky, perfect for melting, but also with a fruity funk.
Shelburne Farms 2 Year Cheddar:savory and sharp, made from the milk of Shelburne's Brown Swiss cows.
Blakesville Chevre: a fresh, tangy goat's milk cheese from the shores of Lake Michigan.
Includes about 1.5 pounds of cheese. Cheese sauce recipe covers about 1 pound of pasta.
Chef Ben's Mac and Cheese
Ingredients Mac or Snack mac and cheese kit Butter and olive oil 2 tablespoons all-purpose flour 1 pound pasta 4 cups whole milk Salt, pepper, and your favorite seasonings
Grate both blocks of cheese included in the kit (Shelburne Cheddar and Jasper Hill Whitney).
Cook your favorite pasta shape according to the directions specified by the manufacturer. We suggest a pasta shape that will hold up to a heavier sauce, like shells or rotini, or one that just makes you smile. Toss cooked pasta with butter and olive oil after cooking to prevent the pieces from sticking together.
Melt a knob of butter in a saucepan over medium heat. Add 2 tablespoons of flour and whisk until combined and the flour starts to thicken. Add 4 cups of milk to the butter and flour and whisk together. Let mixture begin to simmer for 2-3 minutes. Lower heat slightly.
The key to a smooth sauce is to add the grated cheese slowly to the heated milk, a little at a time. Be sure to stir constantly until all the cheese is melted.
Pour thickened cheese sauce over precooked pasta and stir together. Fold in the Blakesville chevre just before serving so the residual heat melts the soft cheese.
You may garnish your dish in any manner you see fit. Be it toasted breadcrumbs, fried shallots, fresh herbs, or even chili crisp. Or a combination of everything would be amazing too—why not!