Karst Mac and Cheese (Serves 4)
Ingredients:
8 ounces elbow macaroni
2 cups shredded Karst Cave-Aged Cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup unsalted butter
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon mustard powder
Breadcrumbs for topping (optional)
Instructions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked, about 8 minutes. Drain.
In a separate saucepan, melt butter over medium heat; stir in flour, salt, pepper, paprika, and mustard powder until smooth, about 5 minutes.
Slowly pour milk into the butter-flour mixture while continuously stirring until the mixture is smooth and bubbling, about 5 minutes. Add Karst Cave-Aged Cheese and Parmesan to the milk mixture and stir until the cheese is melted (2 to 4 minutes).
Fold the macaroni into cheese sauce until coated.
Sprinkle bread crumbs over top. Add extra shredded Karst Cave-Aged Cheese for even more cheesiness.
Bake in the preheated oven until cheese is bubbly and golden brown, about 20 minutes.