The Greenwich Cheese Company is a great local shop to learn about cheese and has a fantastic selection of artisanal and local cheeses. We recently enjoyed the recipe shared by the Greenwich Cheese Company for their house Mac & Cheese. On National Cheese day (June 4th), why not pick up the ingredients to remake this delicious recipe at home – though it’s delicious everyday of the year. Give them a call to order for curbside pickup or stop by and their Cheesemongers will assist with all of your cheese needs.
154 E. Putnam Ave Cos Cob, CT 06807
M-Sat 10am-5pm/ Closed Sunday
Greenwich Cheese Company House Mac & Cheese Recipe
1 pound tubular or curly pasta of your choice (elbows, penne, vesuvio )
8 TBSP Butter, divided
1/2 cup of Flour
4 cups of Whole Milk
12 oz Gruyere 1655, shredded
4 oz Reading, shredded
4 oz Shelburne 2 Year Cheddar, shredded
1/2 TSP Ground Nutmeg
1/2 TSP Black Pepper
1/2 cup Bread crumbs
1. Preheat oven to 375. Bring a large pot of salted water to a boil. Once boiling, add in pasta and cook until al dente. Drain and return the pasta to the pot.
2. Heat the milk in a small saucepan, but don’t boil it. Meanwhile, melt 6 TBSP butter in a medium saucepan over medium low heat. Add the flour and whisk until smooth. Slowly pour in the milk. Whisk continuously until sauce begins to thicken slightly. Season to taste with salt and pepper, and nutmeg.
3. Remove pot from heat and whisk in cheese one handful at a time. Once cheese is incorporated, pour sauce into pot with drained pasta. Stir to coat evenly. Pour into a
9 x 13 ovenproof pan.
4. Melt remaining 2 TBS of butter in a small saucepan. Add breadcrumbs and cook until toasty. Sprinkle on top of Mac and cheese. Bake for 20-30 minutes until sauce is bubbling.