Jasper Hill Mac and Cheese Recipe

When I won March Macness, one of the prizes included a generous gift card to Jasper Hill Farm. I had a blast picking out new cheeses to explore and struggled to not go significantly over my gift card amount. They offer a vast assortment of cheeses, condiments, crackers, and even kitchen tools. Their website is every cheese lover’s dream. We already enjoyed a Cabot Clothbound Mac and Cheese featuring some of their offerings, but this time I couldn’t decide which cheeses to leave out. Instead we have a Jasper Hill Mac and Cheese Recipe.

This recipe features their Vault 5 Cave-aged Cheddar and Cave Aged Cheddar. Both cheeses are beautifully rounded and would work amazingly as either an opener or closer. So why not pair the two together in the ultimate bowl of cheesy goodness?

By increasing my standard recipe with another cup of roux, we get a super saucy recipe packed with flavor. Any toppings would compliment the sauce well, but I used crispy onions and diced green onions for extra crunch. Not feeling onions today? Crispy jalapenos and bacon would be fabulous.

The Jasper Hill Farm website is a must visit for any mac and cheese connoisseur. Nearly everything would work amazingly to create a fabulous mac and cheese that impresses everyone you know without too much effort. Enjoy your party without spending hours slaving over your stove making your own Jasper Hill Mac and Cheese Recipe.

Jasper Hill Mac and Cheese Recipe

Ingredients

• 16 oz Pasta

• 3 tbsp Butter

• 3 tbsp Flour

• 3 cups Whole Milk

• 6 oz Vault 5 Cave-Aged Cheddar, grated

• 6 oz Cave Aged Cheddar, grated

• salt to taste

• Crispy Onions

• Green Onions

Directions

• Prepare the pasta according to package directions.
• Prepare the sauce
• Pre heat your milk in the microwave for 45 seconds – just enough to take the chill out of it.
• Melt butter in a sauce pan over medium heat and let it heat until it becomes foamy.
• Mix in flour. Cook it for a minute while stirring constantly
• Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually until combined. 
• Once all of the milk is added, cook for a few minutes while whisking it. Do not let it boil.
  
  You will feel the sauce start to thicken. It’s ready for cheese when you rub a small amount between your fingers and it feels silky.
• Remove from heat and stir in your cheese until it’s melted and mixed into the sauce.
• Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little salt to bring out the flavor.
• Combine the pasta and sauce.
• Toppings
• Plate your mac and cheese and top with crispy onions and chopped green onions.