ChefBookDinner · American
Burrata Macaroni Cheese
A rich and creamy macaroni and cheese featuring Isle of Mull Cheddar, creamy Burrata, and house-made béchamel sauce, topped with sourdough bread crumbs.
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- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Method
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Cook macaroni pasta according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the Grass Fed Organic Butter. Whisk in the Organic Flour and Semolina Flour to create a roux. Cook for 1-2 minutes.
Gradually whisk in the Grass Fed Organic Milk until smooth. Bring to a simmer, stirring constantly until the sauce thickens. Add the Bay Leaves.
Stir in the grated Isle of Mull Cheddar and Parmesan until melted and smooth. Whisk in the Dijon Mustard, minced Garlic, Chipotle, Paprika, Salt, and Pepper. Remove the Bay Leaves.
Stir in the cooked macaroni. If using, gently fry the Bacon until crisp and chop roughly. Gently fold the chopped Bacon into the macaroni mixture.
Pour the mixture into a baking dish. Tear the Burrata into pieces and arrange them over the top of the macaroni mixture.
Sprinkle evenly with Sourdough Bread Crumb.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. Let rest for 5 minutes before serving.
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