The Pickle Creek twist on this classic favorite dish adds Shallot Infused Olive Oil, sauteed onions, and fresh herbs. And yes, it is magically delicious!
Print Recipe
Pickle Creek Macaroni and Cheese
Ingredients
- ¼ c Pickle Creek Shallot Infused Olive Oil
- ½ yellow onion, thinly sliced
- 2 Tbsp butter
- 2 Tbsp flour
- 4 c whole milk
- 2 sprigs fresh oregano
- 2 sprigs fresh thyme
- 1 lb casarecce or macaroni pasta
- 1 lb white cheddar cheese, shredded
- ½ c Parmesan cheese, grated
- 2 Tbsp Fresh parsley, chopped
- Salt & black pepper
Ingredients
- ¼ c Pickle Creek Shallot Infused Olive Oil
- ½ yellow onion, thinly sliced
- 2 Tbsp butter
- 2 Tbsp flour
- 4 c whole milk
- 2 sprigs fresh oregano
- 2 sprigs fresh thyme
- 1 lb casarecce or macaroni pasta
- 1 lb white cheddar cheese, shredded
- ½ c Parmesan cheese, grated
- 2 Tbsp Fresh parsley, chopped
- Salt & black pepper
|
|
Instructions
Bring a large pot of salted water to a boil. Meanwhile, heat a large pot or Dutch oven over medium heat and add the Shallot Olive Oil. When the oil is warm, add the onion and sauté 5-8 min until softened, stirring often. Season with salt and black pepper.
Add the butter to the onion and stir until melted. Add the flour and stir ~1 min. Then pour in the milk slowly, whisking continuously. Add the herb sprigs and bring the milk to a simmer. Reduce the heat to low and simmer 6-8 min until slightly thickened, stirring often. While sauce thickens, cook the pasta until just al dente.
Preheat the oven to 350 degrees F. Remove the herb sprigs from the white sauce. Drain the pasta and add into the sauce. Stir well to coat. Add the cheddar and Parmesan cheeses. Stir over low heat until cheese melts and sauce is creamy. Taste and adjust seasonings if needed.
Transfer the pasta and sauce to a casserole dish and bake at 350 F until bubbly and brown on top. To serve, sprinkle with fresh parsley. Enjoy!
