Cooper Black Pepper Homestyle Mac and Cheese
INGREDIENTS2 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
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.