Mac and Cheese Two Ways

Name: Mac and Cheese Two Ways
Yield: 4 portions
Ingredients: 24 oz elbow macaroni; 2 tbsp butter; 1 tbsp flour; 2 cups milk (skim, 2%, or full fat all work); 1 tbsp corn starch; 1 tbsp mustard powder; ½ tbsp paprika powder; salt and pepper, to taste; ¼ yellow onions, finely chopped; 12 oz Castello® Havarti creamy cheese, shredded, divided; ¼ cups cooked bacon pieces; 1 cup fried onions; 2 tbsp butter; 2 garlic cloves, crushed; 2 tbsp flour; 2 cups milk (skim, 2%, or full fat all work); 1 tbsp corn starch; salt and pepper, to taste; 1 tbsp chicken bouillon powder; 6 oz Castello® Havarti creamy, shredded, divided; ½ cups grated parmesan cheese cheese; 3 oz part skim mozzarella cheese, shredded, divided; Chopped fresh parsley, for garnish; 3 tbsp butter; 1 cup panko breadcrumbs

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Ingredients

4 portions

24 oz elbow macaroni

For the Bacon and Onion Mac and Cheese:

2 tbsp butter

1 tbsp flour

2 cups milk (skim, 2%, or full fat all work)

1 tbsp corn starch

1 tbsp mustard powder

½ tbsp paprika powder

salt and pepper, to taste

¼ yellow onions, finely chopped

12 oz Castello® Havarti creamy cheese, shredded, divided

¼ cups cooked bacon pieces

1 cup fried onions

For the Garlic Parmesan Mac and Cheese:

2 tbsp butter

2 garlic cloves, crushed

2 tbsp flour

2 cups milk (skim, 2%, or full fat all work)

1 tbsp corn starch

salt and pepper, to taste

1 tbsp chicken bouillon powder

6 oz Castello® Havarti creamy, shredded, divided

½ cups grated parmesan cheese cheese

3 oz part skim mozzarella cheese, shredded, divided

Chopped fresh parsley, for garnish

For the Topping:

3 tbsp butter

1 cup panko breadcrumbs

Preparation

Preheat the oven to 350 F. In a large pot of boiling, salted water, cook the pasta to al dente. Do not overcook! Drain when done and set aside. While the pasta is cooking, make the sauces.

Heat two separate small saucepans over medium heat. In each saucepan, melt 2 Tbsp of butter. Whisk in 2 Tbsp of flour and stir constantly for 2-3 minutes. Stir in 2 cups milk and 1 Tbsp cornstarch. Whisk thoroughly and reduce both to a simmer for 6-8 minutes.

In one pot, for the Bacon and Onion Mac and Cheese, stir in the mustard powder, paprika, onion, half of the bacon bits, and 8 oz of the Castello Creamy Havarti. In the other pot, for the Garlic Parmesan Mac and Cheese, stir in the bouillon powder, 4 oz Castello Creamy Havarti Cheese, 2 oz mozzarella, and ¼ cup of parmesan. Stir to combine and season both with salt and pepper to taste.

In a small bowl, combine the melted butter and panko. Set Aside.

Add half the macaroni to each mixture and stir to coat. Pour half of the bacon onion macaroni mixture into its half of the casserole dish and top with the remaining 4 oz of Castello Creamy Havarti. Then top with half of the panko/butter mixture, the remaining bacon bits, and the fried onions. In the other half of the casserole dish, add the garlic parmesan macaroni mixture and top with the remaining Castello Creamy Havarti, parmesan, and mozzarella and then top with the remaining half of the panko/butter mixture.

Bake for 30 minutes. Remove from the oven and rest for five minutes before serving. Garnish the garlic parmesan mac & cheese with fresh parsley and a dusting of parmesan cheese. Enjoy warm!