Oh, cheese. In each of its many forms — parmesan, goat, gouda, you name it — cheese is the ultimate comfort food. It’s somehow just as perfect as a standalone as it is paired with a rich glass of red or melted into a dreamy pot of fondue.
For full-on meals, it tranforms simple pastas into gourmet creations and makes even the blandest of vegetables taste divine. Yet when it’s truly time to shine, there’s no better place for cheddar to be than in a gooey, noodle-filled bowl of mac and cheese.
In honor of National Cheese Lover’s Day (or any day, really), Angry Orchard teamed up with Chef Andrew Urbanetti to craft a simple, delicious mac and cheese with one very special secret ingredient: Angry Orchard’s Unfilterd cider.
½ cup of unsalted butter
¼ cup of all-purpose flour
1 teaspoon of cornstarch
½ cup of whole milk
1 cup of Angry Orchard Unfiltered cider
4 cups of shredded cheese
1 tablespoon of Dijon mustard
1 pound of pasta
In a small saucepot, bring milk to a summer; shut off heat. In a separate saucepot, melt butter over medium heat until just melted.
Whisk in flour and cornstarch, reduce to low, and stir continually until mixture turns a sandy brown. Whisk in hot milk over low heat until smooth. Whisk in cheese in small amounts, until fully incorporated and smooth. Drizzle in Angry Orchard Unfiltered cider slowly, whisking constantly; season with salt.
Cook pasta in a large pot of boiling, salted water, and drain. Add pasta back to pot in which it was cooked, add cheese sauce and mix to combine; serve.