CREAMY COOPER SHARP MAC & CHEESE
This creamy baked mac and cheese is everything I want in a classic comfort-food recipe—rich and cheesy on the inside with a golden, crunchy topping. Cooper® Sharp gives the sauce an extra-creamy melt and plenty of flavor, while homemade biscuit breadcrumbs add a buttery Southern twist. It’s easy enough for a weeknight dinner but absolutely worthy of your holiday table. I used leftover biscuits for my breadcrumb topping but panko would be a great substitute.
Ingredients
For the mac and cheese
1 lb elbow macaroni
6 Tbsp (85g) unsalted butter, divided
1/4 cup (30g) all-purpose flour
3 cups (720g) whole milk
1 cup (240g) heavy cream
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne, optional
1 tsp kosher salt, plus more for pasta water
1/2 tsp freshly ground black pepper
10 oz Cooper Sharp cheese, shredded
4 oz extra-sharp cheddar, shredded
For the topping
1/2 cup biscuit or panko breadcrumbs
2 Tbsp finely grated Parmesan
Makes 6-8 ervings
Heat oven to 375°F. Butter a 9x13-inch baking dish.
Cook the macaroni in well-salted water until about 2 minutes shy of al dente. Drain and set aside.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1–2 minutes, just until the raw flour smell is gone—you don't want much color.
Slowly whisk in the milk, followed by the cream. Bring to a gentle simmer and cook, whisking frequently, until the sauce thickens enough to lightly coat the back of a spoon, about 4–6 minutes.
Turn the heat to low or completely off. Add Dijon, garlic powder, onion powder, cayenne, salt and pepper.
Add the Cooper Sharp and all of the extra-sharp cheddar, a handful at a time, stirring until smooth before adding more. Taste and adjust seasoning.
Fold in the macaroni and pour into the prepared baking dish.
Melt the remaining 2 tablespoons butter and toss with breadcrumbs and parmesan. Sprinkle the mixture over the mac and cheese and bake for about 18–22 minutes, until bubbling around the edges. Broil for 1–2 minutes at the end if you want that gorgeous golden top.
