Complete free recipe
Camel Milk Mac and Cheese
A sharp cheddar camel milk roux baked with a breadcrumb crust.
Vegetarian & Grain Mains · Weeknight Dinners · Family Comfort Food
What you need
Ingredients
- 1 lb Elbow Macaroni
- 4 tbsp Butter, divided
- 3 tbsp Flour
- 2 1/2 cups Camel Milk, warmed
- 2 1/2 cups Shredded Sharp Cheddar
- Salt and Pepper, to taste
- 3/4 cup Panko Breadcrumbs
Method
Instructions
- Preheat oven to 375°F. Cook the macaroni until just shy of al dente; drain.
- Melt 3 tablespoons butter over medium-low heat, whisk in the flour, and cook 1 to 2 minutes.
- Gradually whisk in the warmed camel milk until smooth and thickened, about 5 minutes.
- Remove from heat and stir in the cheddar until melted, then fold in the macaroni.
- Transfer to a baking dish, top with panko tossed in the remaining melted butter, and bake 20 to 25 minutes until golden.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen