Serve immediately.Įxcerpted from Feast: Recipes and Stories from a Canadian Roadtrip by Lindsay Anderson and Dana VanVeller. Uncover and bake until golden brown and bubbling, about 15 minutes longer. Top with bread crumbs and bake, covered, for 15 minutes. Taste and add more salt and pepper if desired.Ĭombine the sauce and pasta (don’t worry if it seems like a lot of sauce - the pasta will absorb it in the oven) and transfer to the prepared baking dish. Cook until the sauce is creamy and smooth, about 10 minutes.Īdd the cheeses and stir until melted. Add the hot milk, along with the cayenne, mustard, salt, and pepper to the roux. In a small pot, heat the milk until just below boiling. Whisk in the flour and cook the roux for 10 minutes, whisking occasionally, over medium-low heat. Meanwhile, in another large pot, sauté the butter with the onion and garlic. Once the pasta water is boiling, cook the pasta to al dente according to package instructions.

Grease a 9-×13-inch baking dish or casserole dish or a large ovenproof skillet. Set a large pot of salted water to boil for the pasta. 3 cups dried macaroni, or 4 ½ cups penne.We love using Quebec cheddars for this dish - the older the better. It’s the ideal mix of creamy cheesiness and crunch with just a bit of heat. This recipe is from Janice, and uses several of the mainstay cheeses from her shop. “You can come to our wedding!” So we did. She asked when we’d be in Cape Breton, the place she grew up, and we told her it would be around Thanksgiving. We saw Janice and her fiancé, Bob, when we passed through on our trip. Though she could stay for only six months, the friendships she made there have lasted, including with her boss, Janice, a creative and highly successful Calgary entrepreneur. Years ago, during the first of two stints in Calgary, Lindsay worked as a cheesemonger at Janice Beaton Fine Cheese. Serve it with a crunchy kale salad for a quick, comforting dinner. It mixes Quebec Cheddar with Gruyère for a distinct cheesy flavour, but leaves out unnecessary additions that would distract from the tastes we love. That’s exactly why were were drawn to this one from Calgary cheesemonger Janice Beaton, which appears in the Taste Canada award-winning cookbook Feast. And while we’ve been known to experiment with the meal ourselves - even adding a few veggies into the mix at times - there’s no denying the power of a simple recipe done right. Mac and cheese is one of those dishes that’s laced with so much childhood nostalgia that attempts to put a new spin on the classic are often met with serious outrage.

Best cheese mixes for mac and cheese