Swiss and Keisarinna Mac n Cheese
6 persons
1 h
Ingredients
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6 tbsp
Unsalted Imported Butter BarThis creamy, delicious butter is perfect for cooking and baking. The fresh milk is carefully…
- ⅓ cup Flour
- 3 cups Whole Milk
- 1¼ tsp Salt
- 0 Freshly Grated Nutmeg ⅛ tsp
- 0 Freshly Ground Black Pepper ⅛ tsp
- 0 Cayenne Pepper ⅛ tsp
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8 Oz
Keisarinna Imported Cheese ChunksKeisarinna is the Finnish word for Empress, and suits this cheese perfectly. Made with pure…
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6 Oz
Sandwich Cut SwissFinlandia Swiss cheese is a rich, matured cheese with a distinct nutty flavor. Finlandia’s cheesemakers…
- ½ lb Pasta
- ¾ cups Panko Breadcrumbs
- 1 tbsp Finely Minced Fresh Parsley
- 0 More salt to season breadcrumbs
- 0 More pepper to season the breadcrumbs
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Instructions
- Bring a large pot of water up to a boil and season liberally with salt. Preheat the oven to 375 de-grees, then butter the inside of an 8-inch cast iron skillet or casserole dish.
- Melt 4 tablespoons Finlandia butter in a large pot over medium heat. Whisk in flour until ab-sorbed, then slowly whisk in milk. Continue whisking until the sauce comes to a boil and thick-ens, about 8 minutes.
- Season with salt, nutmeg, black and cayenne pepper, then stir in both Finlandia cheeses until melted.
- When the water is at a rapid boil, add pasta, stir, then cook according to package directions until al dente.
- Drain the pasta, then transfer it right to the cheese sauce. Mix until thoroughly combined, then transfer to the buttered cast iron skillet or casserole dish.
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In a medium skillet, melt the remaining 2 tablespoons of Finlandia butter. Add panko bread-crumbs and stir around until toasted. Stir in parsley and season with salt and pepper. Spread breadcrumbs on top of mac n cheese, then bake for about 30 minutes or until browned and bubbling.
- Allow mac n cheese to cool for about 10 minutes before serving.
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