Lakeside Mac and Cheese

Ingredients:

  • Between 200g and 250g of assorted cheese depending how rich you want it – we used aprox. 100g alpine, 100g cheddar 50g cheese curds
  • 250ml milk
  • 2 tbsp butter (divided)
  • ¼ cup panko breadcrumbs
  • 1 tbsp chopped chives or green onion
  • 250g macaroni
  • Salt to taste

Instructions:

  • Cook the macaroni according to the packet instructions. Drain and set aside.
  • In a saucepan, melt 1 tbsp of butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
  • Gradually whisk in the milk, cooking until the sauce thickens and bubbles. Allow it to simmer for 1–2 minutes.
  • Remove the sauce from the heat and slowly stir in the grated cheeses until smooth. Adjust seasoning with salt (you probably won’t need much)
  • In a small pan, melt the remaining butter over low heat. Add the panko and toast gently, stirring often, until golden brown. Season with salt.
  • Combine the cooked macaroni with the cheese sauce, then transfer to a serving dish. Top with some black pepper and your favourite hot sauce. And finish with green onions or chives!
There are people in Alberta who produce items such as mozzarella and ricotta, but none that have a robust catalogue of cheese quite like Lakeside Farmstead. The Nonays’ head cheese maker, Ian Treuer, creates a wide range of cheeses from cheese curds and an indulgent butter cheese (my personal favourite) to brie and a funky (in a good way) mushroom-infused cheddar that boasts a striking mosaic appearance.
– Dan Clapson, The Globe and Mail