Ilchester Day 2 Applewood Smoked Cheddar and Asiago Mac and Cheese
Today the Ilchester calendar gave me an Applewood Smoked Cheddar, perfect for pairing with Asiago in a mac and cheese. this cheese calendar is the passion project of Annem Hobson from So Wrong It’s Nom. Each day contains .7 oz of cheese from 9 different varieties and I’m turning each into a single serving of mac and cheese. You can follow along here.
Applewood is an old friend around here, but we have never tried the Smoked Cheddar. Missing out on this cheese is a travesty. It offers the comforting flavors you’d expect from a Cheddar with a smoky finish. Cheddar has plenty of opener flavors perfect for pairing with a variety of other ingredients. This cheese is unique in that the smoky flavor finishes out the bite. You could get away with using this cheese on it’s own, but when I was sampling it I loved the way it paired with Asiago.
Asiago is a fun closer to use in a mac and cheese. It offers a bold, distinct flavor that pairs beautifully with a ton of cheeses. It holds up well against even the most prominent of topping choices. Asiago is readily available and a great option to keep in your fridge.
This Applewood smoked cheddar and asiago sauce was easily one of our favorite mac and cheeses of the bunch. It was smoky and flavorful and everything you’d want out of a mac and cheese.
Applewood Smoked Cheddar and Asiago Mac and Cheese
Ingredients
- 16 oz pasta cooked according to package directions
- 3 tbsp butter
- 3 tbsp flour
- 3 cups whole milk
- 4 oz Applewood Smoked Cheddar, grated
- 4 oz Asiago, grated
- salt to taste
- pepper to taste
Instructions
- 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. Season generously with salt and fresh cracked pepper.
- 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 more salt to bring out the flavor.
- Combine the pasta and sauce and serve.