Easter Must-Have From The Dairy

 Since I began blogging, almost 12 years ago, I have been blessed to work with countless companies and organizations. One on that list that brings me the most pride is most definitely Indiana Dairy Farmers. 

Years ago I did a monthly post for them and through that I got to know one very special local dairy farm run by the Kuehnert family. 

 

The Kuehnert Dairy Farm is celebrating 125 years of "bottling memories" (their words, not mine) and I am so incredibly proud to know this family and the work they do on the farm is amazing. The 5th generation is carrying on the family tradition and there are some big things happening on the farm!

Every fall the Kuehnerts open their 1200-acre farm up to the public for their annual Fall Festival, and I can tell you it is some of the best fun you will have in a corn maze, plus so much more! Both of my boys have enjoyed it and our little guy can NOT wait to go back this year! It will run from September 15-October 29, 2023 and I can tell you it is already on our calendar!

In 2023 the Kuehnert Milk House will be opening! This on-farm store will be offering the freshest milk and dairy products around; and I can NOT wait!

So when my friend Sarah posted the Kuehnert family macaroni and cheese recipe, I asked her if I could share it with my readers. It was an extra cheesy, custard style old fashioned mac and cheese, unlike any other I've ever made, and I told her it would be perfect for an Easter side dish! 

This macaroni and cheese has not one, not two, but THREE cheeses for extra ooey gooey factor. My boys gobbled this down and asked for more.

 

I know so many families include a great mac and cheese on their Easter menu, and this one would be so tasty with that big glazed ham. But honestly, it's easy enough for any night of the week too! 

 

If you are in my area, I hope you will check out the Kuehnert Dairy site, maybe schedule a tour with a school class, plan a trip to the fall festival and visit the milk house when it opens. This is a great family doing great things for our community. We *heart* our dairy farmers!

 

What Kind Of Cheese To Use 

This recipe calls for three different cheeses, and it is a great way to use up whatever you have in the fridge. I used cheddar, cheddar jack and mozzarella for an extra smooth flavor. 

Do I Have To Boil The Macaroni First

Yes, for this recipe the elbows have to be cooked to just al dente before baked. If you're looking for a no-boil recipe, I have one of those too, just scroll down to the end of the page!

Should I Shred My Own Cheese

When it comes to shredded cheese in a bag, people have strong opinions. If I am making a homemade cheese sauce I always shred my own, but for a recipe like this, I don't have any issues using pre-shredded.

Can I Use Milk In Place Of Evaporated Milk

The simple answer is no. Evaporated milk has a thicker texture than regular and therefore can't be swapped same for same. If you need to substitute it, try 3/4 cup whole milk mixed with 1/4 cup half-and-half. This recipe actually uses both evaporated and regular, and both are needed for the best texture.

Best Tips

Make sure to not overcook the macaroni. You want a little bite left (al dente) so it can finish cooking in the oven.

Don't try to use all regular milk. The evaporated milk really helps to make this extra creamy.

Use any combo of cheeses you like, that add up to 6 cups total. 

This is great frozen too. Bake, cool and cut into individual portions to reheat later.  

You can also prepare this in the Crock Pot. Mix all ingredients except 1/2 cup cheese and paprika in a greased Crock Pot. Add cheese and paprika. Cook on low for 3 hours.

 Baked Three-Cheese Macaroni

8 oz. elbow macaroni

2 cups shredded cheddar cheese

2 cups shredded cheddar-jack cheese

2 cups shredded mozzarella cheese

1 (12 oz.) can evaporate milk

1 1/2 cups milk

1/4 cup butter, melted

2 eggs, beaten

Salt and Pepper

Dash of paprika

Fresh parsley, for garnish

Preheat oven to 350. Cook macaroni to al dente and drain well. In a large bowl combine pasta with all other ingredients. Stir well. Transfer to a greased 9x13 baking dish. Cook for 50 minutes until set. Garnish with fresh parsley if desired. Allow to cool for 5 minutes before serving.

Shared at Weekend Potluck

 

More Mac and Cheese Recipes To Try

Sheet Pan Macaroni and Cheese

No-Boil Baked Macaroni and Cheese

Copycat Cracker Barrel Macaroni and Cheese

Pub Macaroni and Cheese

Stove-Top Creamy Macaroni and Cheese 

Mac and Cheese Cupcakes 

Queso Chili Mac 

Creamy Baked Mac and Cheese

Happy New Year

 Welcome to 2023! I hope your holiday season was magical, filled with love, laughter and some yummy food! 

It's hard to believe it is all over. All the planning, decorating, wrapping, baking, and anticipation were 100% worth it though. Our family has been very blessed. 

When I was deciding what the first recipe I wanted to share with you this year would be, it really was no contest. 

Maybe you've seen this all over your social media feeds lately. I know the Pioneer Woman has a version, so you know if Ree is making it, its gonna be good! 

If you're feeding a crowd, this is the mac and cheese recipe you need to be using! It's only a pound of pasta, but it makes enough to feed an army!

Let's stop here for a minute and talk baking/cookie sheets. I only use large, rimmed baking sheets in my kitchen. You might have heard them called "jellyroll pans." Mine are commercial grade,  half sheet 13x18. No matter if I'm baking cookies, roasting veggies or now mac and cheese, this size can do it all. 

This macaroni and cheese comes with a thick, homemade cheese sauce and a crunchy panko topping too. In our house we have both creamy and baked mac lovers, and this one satisfies both!  

I hope nothing but wonderful things for you and your family in 2023. And if this happens to be the first new recipe you try this year, that makes me smile so big!

 

 

Sheet Pan Macaroni & Cheese

1 lb. elbow macaroni, with ridges

4 cups shredded extra sharp cheddar cheese

2 cups shredded mozzarella cheese

1 stick butter

2 TBS olive oil

1/4/ cup flour

1/4 cup grated Parmesan/Romano cheese

1/2 cup Panko breadcrumbs

4 cups milk

2 tsp. dried parsley

Salt and Pepper to taste

Preheat oven to 375. Combine breadcrumbs, Parmesan and olive oil in a small bowl. Season with a little salt and pepper and set aside. Cook pasta according to directions for al dente. When pasta is cooked, drain well. In the same pot, melt butter over medium heat. Add flour and whisk constantly until smooth. Cook for 2-3 minutes until golden. Slowly add milk and whisk until smooth. Bring to a simmer and cook 5 minutes until thickened. Season with salt and pepper. Remove from heat. Add both shredded cheeses in batches, whisking constantly until smooth and thick. Add drained pasta to cheese sauce and stir to combine. Transfer to a large rimmed baking sheet. Sprinkle with breadcrumb mixture. Bake 25 minutes until set and golden brown. Let sit 5 minutes. Garnish with parsley and serve.  

Got Beer?

 We are a house of mac and cheese lovers. From the blue box to homemade, if it's pasta covered in cheese you can count us in! And in our family, one of the reasons why we love macaroni and cheese so much is the versatility. It can go from side dish to main dish, depending on the type it is. I know there are strong feelings about if it's a side or main, and it depends on where you're from, or how you grew up, which side of the debate you land on. But one thing is for sure, no matter how you decide to eat it, macaroni and cheese is a beloved comfort food most of us can't get enough of. 

This macaroni and cheese has a little something that takes it over the top. BEER! Yep, as if a simple weeknight meal couldn't get any better, we find a way! This version is one I serve as a main dish with a salad on the side and it's a meal that disappears as quick as I can spoon it up. 

Oh, and this one comes with a homemade cheese sauce that is as creamy as it is delicious. If you read the directions and think it might be too complicated with the roux...don't stress! I promise if you follow it step by step, it's as easy as can be! If I can do it, so can you! 

If you enjoy the flavor of a darker beer, go ahead and try it. I used the light so it didn't overpower the cheese sauce, and if I'm being honest, I'm not a huge beer fan, so I didn't want a ton of that distinct flavor. Just a little in the background to enhance an already amazing recipe. 

With summer time cookout season upon us as well, this would be a great addition to any backyard spread. Serve it with some grilled burgers and dogs for a new twist on a classic meal. I guarantee it will make you a rock star at your next "bring a dish to share" party too! 

Pub style mac and cheese is now on our favorites list and not just because it has beer in it...but hey, it doesn't hurt either!  

 

Pub Mac and Cheese

1 lb. elbow macaroni

1 cup evaporated milk

1 cup light beer

2 cups shredded sharp cheddar cheese

1 cup shredded monterey jack cheese

1/4 tsp. paprika

1/2 cup panko breadcrumbs

1/4 cup butter

1/4 cup flour

2 tsp. dried parsley

Salt and Pepper 

Preheat oven to 375. Grease 9x13 baking dish. Boil macaroni in salted water according to directions. In a medium pot melt butter over low heat. Whisk in flour and cook for 2-3 minutes until no lumps remain and a light brown roux has formed. Slowly whisk in milk and beer. Increase heat to medium and bring to a slight boil. Reduce heat down to low and cook for 5-7 minutes until thickened, stirring often. Add both cheeses, stirring constantly until melted and smooth. Cook 3-5 minutes until thick and incorporated. Season with paprika, salt and pepper. When macaroni is cooked, drain well. Add to cheese sauce and mix well. In a small bowl combine breadcrumbs and parsley. Transfer pasta to baking dish and top with breadcrumbs. Bake for 30 minutes until browned and bubbly. 

Shared at Weekend Potluck