MUST-TRY CREAMY MAC AND CHEESE | MADE WITH RAW DAIRY PRODUCTS
Mac and cheese. It’s delicious, loved by everyone, and the perfect Thanksgiving side dish! We want to share with you how we love to make our homemade super creamy baked mac and raw cheese, using nutrient-dense, delicious raw dairy products for extra flavor and extra nutrition.
cooking tips
Chef’s recommendation – Cook the pasta less than you normally would (perhaps between 4 and 5 minutes). The pasta will continue to cook in the oven, and you don’t want it to get mushy.
Use room temp liquids – Cold liquids generally take longer to thicken than warmer ones. Make sure to set your raw dairy products on the counter 20-30 minutes before using.
The cheeses – My go-to is RAW FARM Original Shredded Raw Cheddar and RAW FARM Shredded Raw Goat Cheddar. Both are made with just 4 simple ingredients: Whole Raw Milk from our very own grass-grazed cows, vegetable rennet, cultures, and kosher sea salt. FREE OF CELLULOSE & NATAMYCIN
Cooking with raw dairy products - A very common question we hear is, “Can I cook with raw dairy products without destroying the raw benefits?” Here’s our answer: When raw dairy products are heated above 110 degrees F, the destruction of active enzymes and bacteria begins to occur. The longer it is heated, and the higher the temperature, the faster and more severe the damage is. So, if you’re using raw dairy products solely for the raw benefits, then cooking or baking with them is not ideal. However, RAW FARM raw dairy products offer MORE than just the raw benefits. Our products come from healthy, happy cows who graze on luscious green pasture 365 days a year, getting plenty of fresh air and sunshine. We never feed them antibiotics or hormones. This makes them still more nutritionally superior than most pasteurized cheese products at the grocery store. If you are going to cook with dairy, it’s still best to use RAW FARM raw dairy products. Read more about heating and raw dairy products here.
RECIPE: creamy baked mac and cheese
If you’ve never made homemade mac and cheese before, it can seem a bit intimidating at first. In reality, it just requires a few simple steps! This creamy baked mac and raw cheese recipe is a favorite, loved by children and adults and perfect for a Thanksgiving side dish. Let’s get to it, shall we?
Ingredients:
1lb dried elbow pasta (use gluten free pasta, optional)
1/2 cup of RAW FARM Raw Cultured Butter
1/2 cups of all purpose flour (use gluten free flour, optional)
1 1/2 cups of RAW FARM Whole Raw Milk
2 1/2 cups of RAW FARM Raw Heavy Cream
1/2 Tbsp salt
1/2 tsp black pepper
1/4 tsp paprika
Instructions:
Preheat oven to 325 degrees F and grease a 9 X 13 baking dish. Set aside.
Bring a large pot water to a boil, adding 2 tsp. of salt. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and add a little bit of raw butter to keep the noodles from sticking together.
While water is coming to a boil, mix together both shredded cheeses and then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over medium heat. Sprinkle in the flour and whisk to make a roux; making sure all clumps are gone. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups of the milk and cream, while whisking constantly, until smooth. Slowly pour in the remaining milk and cream, while whisking constantly, until combined and smooth.
Continue to heat over medium heat, whisking very often, until it reaches a very thick consistency.
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Add in another 1 1/2 cups of cheese, and stir until completely melted and smooth..
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top with the remaining half of the pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Allow to cool for 5-10 minutes. Serve and enjoy this delicious mac and raw cheese!
Recipe adapted from: https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/
WHAT MAKES RAW CHEDDAR CHEESE SO SPECIAL?
Our Raw Cheddar has aged a minimum of 60 days and is truly traditional artisan raw cheddar. Made with Whole Raw Milk from cows that grass-graze daily, each block is packed with protein, bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA and Omega-3 fatty acids. The ease of digestibility of Raw Cheddar gives those that experience discomfort with processed cheese products, a delicious and natural option. No coloring ever added.
