This post is part of “The Art of Cheese”, a partnership between Honest Cooking and Castello Cheese.
For an indulgent bowl of cheesy comfort food to ward off winter chills try a gourmet baked macaroni with flavorful aged Havarti cheese.
By Michelle Tchea
As the weather turns cold, wintery and nasty, it’s always rewarding to indulge in comfort food. 
There is something inviting about turning on the stove or oven, heating up the house with warmth and enticing the taste buds to eat and be merry.
Everyone has their own rendition of comfort food and for me, it has to be easy, delicious and full of flavor. Drawing inspiration from living in the Alps, the ultimate comfort food has to include cheese.
There is nothing better than burning energy down silky white slopes and returning home to a warm pot of rich, stick-to-your-ribs, Mac N Cheese.
Now we’re not talking about commercial yellow stuff mixed through pasta here, it’s all about getting a rich flavor of cheese stirred through al dente pasta for the perfect, ultimate dish.
To me, Castello cheese is the ultimate. It’s strong, flavorsome and most importantly melts nicely with other ingredients to create the perfect winter warmer.
PrintThe Art of Cheese — Saucy Havarti Mac and Cheese
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Indulge in a gourmet baked macaroni and cheese featuring flavorful aged Havarti, perfect for warming up on a chilly day.
Ingredients
- Macaroni 250 g (9 oz)
- Egg 1
- Milk 250 ml (8 fl oz / 1 cup)
- Ground nutmeg a sprinkle
- Ground black pepper to taste
- Castello Alps Selection Chiantino Cheese 140 g (5 oz) grated + 45 g (11/2 oz), cubed
- Castello Havarti cheese 85 g (3 oz), grated
- Fresh Mozzarella cheese 85 g (3 oz), pulled by hand
- Cherry tomatoes 6, halved
- Panko breadcrumbs 150 g (51/3 oz)
- Butter 2 Tbsp, cubed
Instructions
- Preheat your oven to 160°C (325°F).
- Bring a large pot of water to a boil. Add the macaroni and cook for about 7 minutes until al dente. Drain the macaroni, reserving about 125 ml (4 fl oz / 1/2 cup) of the cooking liquid. Set aside.
- In a bowl, beat the egg and mix in the milk, ground nutmeg, and ground black pepper.
- Combine the cooked macaroni with the grated cheese, cubed cheese, and the milk mixture. Stir well to combine.
- Transfer the mixture to a baking dish and pour over the reserved cooking liquid to keep it moist.
- Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
- Let it cool slightly before serving for the best texture.
Notes
For a creamier texture, ensure you don’t overbake the dish. You can substitute Castello Alps Selection Chiantino Cheese with another aged Havarti if needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Carbohydrates: 50
- Fiber: 2
- Protein: 20
- Cholesterol: 90
Frequently Asked Questions
What type of pasta should I use for the Saucy Havarti Mac and Cheese?
You can use any pasta that holds sauce well, such as elbow macaroni or shells, but make sure to cook it al dente before mixing it with the cheese sauce.
How can I ensure the aged Havarti cheese melts smoothly in the mac and cheese?
Grate the aged Havarti cheese before adding it to the sauce, and mix it in gradually over low heat to prevent clumping and ensure a creamy texture.
Is there a specific technique to achieve the perfect cheese sauce for this recipe?
Start by making a roux with butter and flour, then slowly whisk in milk to create a béchamel before adding the grated Havarti cheese for a rich, smooth sauce.
