Pickle Creek Macaroni and Cheese
Servings Prep Time
6-8people 5minutes
Cook Time
45minutes
Servings Prep Time
6-8people 5minutes
Cook Time
45minutes
Ingredients
  • ¼ c Pickle Creek Shallot Infused Olive Oil
  • ½ yellow onion, thinly sliced
  • 2Tbsp butter
  • 2Tbsp flour
  • 4c whole milk
  • 2sprigs fresh oregano
  • 2sprigs fresh thyme
  • 1lb casarecce or macaroni pasta
  • 1lb white cheddar cheese, shredded
  • ½c Parmesan cheese, grated
  • 2Tbsp Fresh parsley, chopped
  • Salt & black pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!