DifficultyBeginner

Kids will love this Macaroni & Cheese recipe!

Yields8 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
 1 lb Elbow Macaroni
 ½ cup Unsalted Butter
 ¼ cup All Purpose Flour, plus 2 Tbsp.
 4 cups Whole Milk
 1 ½ tsp Dry Mustard
  tsp Cayenne
 1 ½ cups Extra Sharp Cheddargrated
 1 ½ cups Gruyère Cheesegrated
 1 ⅓ cups Parmesan Cheese
 1 cup Panko (Japanese Bread Crumbs)
 Sea Salt and Pepper to taste
Bone Suckin' Mac and Cheese
1

In a heavy saucepan, melt the butter over a moderately low heat. Add Bone Suckin’® Chicken Seasoning & Rub and flour. Cook a Roux by whisking the melted butter, flour and Bone Suckin’® Chicken Seasoning & Rub together for at least 3 minutes. Pour in the milk in a slow stream, constantly whisking (to prevent scalding) and bring to a boil. Add the mustard, cayenne, salt and pepper. Let the sauce simmer and thicken for 3 minutes.

2

Fill a large stockpot with water. Sprinkle some salt in the pot, then bring the salted water to a boil, add the pasta, cook for 7 minutes and then drain well. In a small bowl, combine the bread crumbs and 1/3 cup of Parmesan cheese. In a large bowl, mix together macaroni, cheddar cheese, Gruyere and Parmesan. Add the sauce and then transfer to an oven-safe dish. Top with the Panko/Parmesan mixture.

3

Bake the Macaroni and Cheese in the oven at 350˚ F for 25 to 30 minutes or until the topping is golden and bubbling. Recipe serves 8 to 10 as a side dish. Enjoy!

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Ingredients

 1 lb Elbow Macaroni
 ½ cup Unsalted Butter
 ¼ cup All Purpose Flour, plus 2 Tbsp.
 4 cups Whole Milk
 1 ½ tsp Dry Mustard
  tsp Cayenne
 1 ½ cups Extra Sharp Cheddargrated
 1 ½ cups Gruyère Cheesegrated
 1 ⅓ cups Parmesan Cheese
 1 cup Panko (Japanese Bread Crumbs)
 Sea Salt and Pepper to taste

Directions

1

In a heavy saucepan, melt the butter over a moderately low heat. Add Bone Suckin’® Chicken Seasoning & Rub and flour. Cook a Roux by whisking the melted butter, flour and Bone Suckin’® Chicken Seasoning & Rub together for at least 3 minutes. Pour in the milk in a slow stream, constantly whisking (to prevent scalding) and bring to a boil. Add the mustard, cayenne, salt and pepper. Let the sauce simmer and thicken for 3 minutes.

2

Fill a large stockpot with water. Sprinkle some salt in the pot, then bring the salted water to a boil, add the pasta, cook for 7 minutes and then drain well. In a small bowl, combine the bread crumbs and 1/3 cup of Parmesan cheese. In a large bowl, mix together macaroni, cheddar cheese, Gruyere and Parmesan. Add the sauce and then transfer to an oven-safe dish. Top with the Panko/Parmesan mixture.

3

Bake the Macaroni and Cheese in the oven at 350˚ F for 25 to 30 minutes or until the topping is golden and bubbling. Recipe serves 8 to 10 as a side dish. Enjoy!

Bone Suckin’ Macaroni & Cheese