Cabot Seriously Sharp
Cabot Seriously Sharp has a dense and slightly crumbly texture and a milky white color. Redolent of the grassy, clover-covered fields of the North Country, we like to savor it with full-flavored ingredients like smoked meat and spiced chutney. This is the cheese that will make a box of macaroni weep with joy or your fondue pot go weak at the knees.
Excellent paired with cured meats like ham and assorted salamis. The sharp and tangy flavor of this cheese begs for sweet accompaniments such as grapes, apple slices or sweet preserves from Girl Meets Dirt. Choose a sweet white wine like Reisling and hoppy IPAs.
Sharp Cheddar Macaroni and Cheese
1 Lb. elbow macaroni
3 Tb. flour
3 Tb. butter
Large dash cayenne pepper
1 Tb. dry mustard
3 C. milk
1 medium onion, small dice
1 bay leaf
1 tsp. paprika
3/4 Lb. Cabot sharp cheddar, grated
1/4 Lb. Gruyere, grated
Salt and pepper to taste
3 Tb. melted butter mixed with 1 C. Panko bread crumbs
Preheat your oven to 350. In a large pot, cook the pasta till just al dente. While the pasta is cooking melt the butter in a different saucepan. Whisk in the flour and cayenne or mustard and cook and stir for about 5 minutes. Then whisk in the milk, onion, bay leaf and paprika. Make sure there are no lumps, simmer for 10 minutes or till it’s thick, then remove the bay leaf. Stir in ¾ of the cheese, then fold in the macaroni and pour it all into a 2 quart casserole. Top this with the remaining cheese and the buttery crumbs, then bake it for 30 minutes till the top is brown and bubbly. Let this sit for 10 minutes before serving, and if you want to make it a main dish add a cup of chopped ham.