Fromagerie l'Ancêtre Aged Cheddar Macaroni

1 L (4 cups)	macaroni (elbows)
90 ml (6 tbsp)	L’Ancêtre butter
1 L (4 cups)	L’Ancêtre 3-year aged or extra sharp cheddar
90 ml (6 tbsp)	unbleached flour
1,25 L (5 cups)	milk
500 ml (2 cups)	35% cream
30 ml (2 tbsp)	dried onion flakes
	Salt and pepper to taste
	Freshly grated Nutmeg, to taste
	Garlic powder to taste

A gourmet homemade version of this classic. Mix 35% cream with L’Ancêtre aged cheddar, the result is guaranteed.

In a large pan with boiling salted water, cook pasta no more than 5 minutes it should be al dente. Drain immediately, then pour pasta into a large Pyrex baking pan. Set aside.
In medium sauce pan, melt butter over medium heat. then sprinkle the flour and cook 1 minute, stirring. Gradually add milk and cream while whisking. Reduce heat, then season generously with salt, pepper, nutmeg and garlic powder.
Simmer 7-8 minutes, stirring, or until the sauce is smooth. this sauce over the pasta, then add the onion flakes and half the cheddar. Mix well, and top with remaining cheese.
Set aside 30 minutes before baking in a preheated oven at 205 °C (400° F), for about 25-30 minutes.
Serve hot. If you prepare this recipe in advance, do the final baking at the last minute and keep the dish covered in refrigerator.

Minimum wait time : 30 minutes

Advance Preparation : 24 hours

This recipe goes perfectly with an Aromatic and supple wine.

Discover the best pairings for the Aged Cheddar Macaroni on the SAQ website!

Main course

Dessert

Appetizer