New Items
Our Meats
Our Cheeses
Gourmet Foods
Product Information
Elk Tenderloin
Christmas Sangria
Mac n Cheese
Special events

Three cheese Mac & Cheese 

1 lb large elbow macaroni, or penne pasta                                              
8 Tb butter                                                                                              
6 Tb all-purpose flour                                                                            
3 c. milk                                                                                                 
1 c. heavy cream                                                                                     
1 Tb freshly ground black pepper
8 oz MontAmore Cheddar, shredded
8 oz Midnight Moon goat gouda, shredded
8 oz double cream Brie, diced, rinds removed
2 c. Panko bread crumbs  

1. Preheat oven:  350 F.  

2. Add pasta to a pot of boiling water, cook until not quite al dente, @ 6 minutes.
Drain. Set aside  

3. In a large saucepan, melt butter. Sprinkle flour over butter, cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk, whisk vigorously until dissolved. Cook sauce on med-low heat until thick and bubbly, about 7 minutes. Add heavy cream, all cheeses, salt & pepper to taste. Cook until cheeses are fully melted, stirring occasionally.  

4. In a separate pan melt 2 tablespoons butter and then mix in panko until the
butter is thoroughly absorbed.  

5. Add cooked pasta to cheese mixture and mix thoroughly. Place mixture in a 13 x 9 baking dish and top with panko. Bake 12 to 15 min. or until golden brown.  

6. For extra crispy topping, finish under broiler until panko turns golden brown.