Macaroni and Two Cheeses

By: Linda Whitley


  • 2 ¼ cups elbow macaroni
  • 4 Tbsp butter
  • ½ cup chopped onion
  • 3 Tbsp flour
  • ¾ tsp sea salt
  • 1/8 tsp freshly ground pepper
  • 3 cups milk
  • 18-oz wheel Crave Brothers Farmstead Classics-Petit Frère, cubed
  • 2 cups shredded cheddar cheese


Preheat oven to 350°.  Cook macaroni until tender, drain well.  In a large saucepan, melt butter.  Cook onion in butter until translucent.  Blend in flour, salt and pepper to make a roux.  Cook the roux, stirring constantly, for approximately 4 minutes.  Add milk, continuing to stir and cook until thickened and bubbly.  Add cheeses and stir until melted.  Mix cheese sauce with macaroni.  Pour into a 2 quart casserole dish.  If desired, place thinly sliced Petit Frére and additional shredded cheddar on top.  Bake for 35-40 minutes or until bubbly and heated through.  Let stand 10 minutes before serving.




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