, , , , , ,

In previous posts, I have spoken passionately about my family’s recipe for Macaroni Pie. I have claimed it is the best out there (and it is!) but recently I have been branching out a bit, trying new versions of my old favorite – like this Beer and Bacon Mac and Cheese and the less traditional version Chive and Parmesan Orzo. So far I have yet to come across a recipe that is as awesome as our family recipe; however, each recipe has it’s merits. I love the mild but cheesy flavor of this mac and cheese. The Jarlsburg adds a nice background flavor while the Asiago and cheddar crust pack a punch.


Jarlesburg, Asiago, and Cheddar Mac and Cheese (a version of this recipe)

  • 1/4 cup panko bread crumbs
  • 1/2 tsp melted butter
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 1/2 cups milk 
  • 1/4 tsp dry mustard
  • 1/8 tsp pepper
  • 1/8 tsp cayenne pepper
  • Dash of nutmeg
  • 1/2 tsp salt
  • 1 bay leaf
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 1/4 cups shredded Jarlsberg cheese
  • 1/4 cup shredded Asiago cheese
  • 1/2 pound of pasta  

Heat the oven to 350 degrees. Combine the panko bread crumbs and butter in a small baking dish. Brown in the oven for about 10 minutes. Cook the pasta to al dente. Drain and keep warm until sauce (prepared below) is ready.

In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Stir until the mixture is blended and smooth. Remove from the heat and slowly whisk in the milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt and bay leaf. Return to heat and stir until mixture begins to boil, then reduce the heat to low and simmer until thickened. Remove the bay leaf.

Stir in 1/2 of the cheddar and all the Gruyère until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. Pour the macaroni into a well-buttered 8 x 8 inch glass casserole dish. Sprinkle the remaining 1 cup cheddar cheese, all the asiago cheese, then the toasted bread crumbs.

Cover the casserole with aluminum foil. Bake 20 minutes. Remove the foil and bake uncovered an additional 10 minutes. Put under a preheated broiler for 5 minutes.