The Art of Cheese — Saucy Havarti Mac and Cheese

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

pg 28 mac and cheese

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.

The Art of Cheese — Saucy Havarti Mac and Cheese
 
For an indulgent bowl of cheesy comfort food to ward off winter chills try a gourmet baked macaroni with flavorful aged Havarti cheese.
Author:
Recipe Type: Main
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
  1. Preheat oven to 160?C (325?F).
  2. Bring a large pot of water to the boil. Add macaroni and cook for about 7 minutes. Drain macaroni and reserve about 125 ml (4 fl oz / ½ cup) of the liquid. Set aside.
  3. In another bowl, crack egg into milk. Sprinkle in nutmeg and add a dash of pepper. Add all three cheeses. Stir to combine.
  4. Throw in semi-cooked macaroni and its reserved liquid. Mix evenly.
  5. Pour everything into a lightly greased rectangular baking dish. Top with cherry tomatoes.
  6. Sprinkle breadcrumbs and arrange cubed butter evenly on top.
  7. Bake for 45 minutes to 1 hour, until the top is brown and crusty.
  8. Serve warm.
 
Castello-Aged-Havarti-700

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