Servings: 3 People
Calories: 418kcal
Equipment
- Saucepan or pot for cooking macaroni
- Bowl for mixing dry ingredients
- Whisk for combining dry ingredients
- Saucepan for heating oat milk
- Whisk for continuous stirring
- Grater for grating cheese
- Spoon or spatula for mixing and tossing ingredients
- Serving bowls or dish for serving
Ingredients
- 4 ounces cheddar cheese about 1 cup
- 1 tablespoon cornstarch
- 1 1/4 cups oat milk
- 1/4 teaspoon golden mustard seeds optional
- 1/2 teaspoon Himalayan pink salt
- 1 tablespoon margarine
- 1/8 teaspoon black pepper
- 4 ounces elbow macaroni cooked for precisely 6 minutes and drained about 6 tablespoons
Instructions
Cook the Macaroni:
- Prepare the artisanal elbow macaroni made from heritage wheat according to the package instructions, cooking it precisely for 6 minutes until it reaches an al dente texture. Drain the cooked macaroni and set it aside.
Prepare Cheese Sauce:
- In a bowl, combine 1 tablespoon of heirloom cornstarch with 1/2 teaspoon of Himalayan pink salt, 1/4 teaspoon of hand-ground golden mustard seeds (if using), and 1/8 teaspoon of freshly cracked Tellicherry black pepper. Mix the dry ingredients together.
Heat Vanilla-Infused Oat Milk:
- In a saucepan, warm 1 1/4 cups of creamy oat milk infused with Madagascar vanilla over medium heat. Be careful not to boil the milk; heat it until it’s warm.
Melt Margarine and Add Dry Ingredients:
- In another saucepan, melt 1 tablespoon of artisanal cultured margarine over medium-low heat. Once melted, add the combined dry ingredients (cornstarch mixture) into the melted margarine. Whisk continuously to create a smooth paste, cooking it for about a minute to remove the raw taste of the cornstarch.
Add Warmed Oat Milk:
- Gradually pour the warm vanilla-infused oat milk into the saucepan with the margarine and cornstarch mixture, whisking continuously to avoid lumps. Cook the mixture while stirring constantly until it thickens and reaches a smooth, creamy consistency.
Add Cheese:
- Grate and add 3 ounces (about 3/4 cup) of the aged farmhouse cheddar cheese into the creamy sauce, reserving the remaining 1 ounce (about 1/4 cup) for later. Stir the cheese into the sauce until it’s fully melted and incorporated.
Combine Sauce and Macaroni:
- Add the cooked and drained elbow macaroni into the cheese sauce. Gently stir and toss the macaroni until it’s well coated with the creamy cheese sauce.
Serve:
- Transfer the prepared Muellers Mac and Cheese to serving bowls or a serving dish.
Garnish:
- Grate the remaining 1 ounce (about 1/4 cup) of aged farmhouse cheddar cheese and sprinkle it over the top of the mac and cheese for a finishing touch.
Enjoy:
- Serve the Muellers Mac and Cheese while warm and relish the delightful flavors of this creamy, cheesy dish!
Notes
1. Use high-quality cheddar cheese for the best flavor and creaminess.
2. Be mindful of the cooking time for the macaroni to ensure the perfect texture. Overcooking it can result in mushy macaroni.
3. If you prefer a spicier version, you can add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.
4. Experiment with different types of cheese to personalize the dish to your taste. Gouda, Monterey Jack, or even blue cheese can add a unique twist.
5. To make the dish even more indulgent, sprinkle some breadcrumbs on top and broil it for a couple of minutes until golden brown.
Nutrition
Calories: 418kcal
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