Cooper Black Pepper Homestyle Mac and Cheese

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If macaroni and cheese is one of the great American comfort foods, then this Cooper Black Pepper mac and cheese is like its slightly mischievous twin. Familiar, except with just a little bit of an edge. But you can also try this recipe with Cooper Sharp White or Yellow cheese for a delicious homestyle mac and cheese just the way you like it.

INGREDIENTS

2 cups (8-10 ounces) dried, uncooked elbow macaroni
3 tablespoons butter
separately, 1 tablespoon butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1 pound Cooper Sharp Black Pepper cheese, sliced and hand torn into pieces
1/2 teaspoon ground nutmeg
1/2 cup breadcrumbs
salt and black pepper to taste

DIRECTIONS

Preheat oven to 350°F. Lightly spray a 12-inch cast-iron skillet with cooking spray.

In a pot, cook macaroni according to package directions, drain and set aside.

In a large skillet, melt 3 tablespoons butter. Add the flour to the melted butter and stir over medium heat until the mixture is lightly browned, or 1-2 minutes. Add the milk and whisk together. Cook over medium-high heat until the mixture thickens and starts to bubble, or 5-6 minutes. Stir in Cooper Sharp Black Pepper cheese and whisk until smooth. Stir in nutmeg and season with salt and pepper to taste. Remove from heat.

Add prepared macaroni noodles to cheese sauce. Spoon mixture into the prepared cast iron skillet.

In a small microwaveable bowl, melt remaining butter (heat for about 20-30 seconds). Stir in the breadcrumbs, then sprinkle with salt and pepper to taste. Lightly sprinkle bread crumbs on top of macaroni and cheese.

Bake for 20-25 minutes or until your mac and cheese is bubbling.