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Jalapeño Havarti Mac n Cheese
1 lb elbow macaroni, cooked
3 tbsp butter+3 tbsp flour to make roux
3 cups milk
3 cups Jalapeno Havarti, shredded
1 tbsp grated onion
1⁄2 tsp kosher salt
1⁄2 tsp coarse black pepper
Optional: Add bacon and roasted red pepper for vibrant color combinations
In a large skillet, melt three tablespoons butter. When the butter has melted and turns foamy,
whisk in 3 tablespoons flour and grated onion. Cook for a few minutes, continuing to stir. This
is called a roux.
Begin to SLOWLY stir in the milk. Whisk vigorously to eliminate any clumps of roux. When
the mixture is smooth and bubbly, remove from heat.
Off-heat, slowly stir in Havarti cheese, salt, and pepper.
If you add the cheese too quickly, you
may end up with a gritty consistency.