Classic New School Mac & Cheese
Mark Laidlaw
4
American
Three ingredients, one pot, zero guesswork. Macaroni, half-and-half, and New School American Cheese make the easy weeknight dinner you don’t have to think about.
Ingredients
- 1 pound dried elbow macaroni
- 2 cups half-and-half
- 1½ pounds (24 oz.) shredded New School American Cheese
- Salt, to taste
- Black pepper, to taste
Directions
Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and set aside.
Start the sauce: In the same pot, warm the half-and-half over medium-low heat until steaming, but do not bring it to a full boil.
Make it melty: Gradually add the shredded New School American Cheese, stirring continuously until completely melted and smooth.
Bring it together: Add the cooked macaroni to the cheese sauce and stir until every piece is evenly coated.
Season: Add salt and black pepper to taste. If the mac & cheese is thicker than you like, stir in a splash of half-and-half until it reaches your desired consistency.
Serve: Spoon into bowls and serve immediately while hot and creamy.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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make it New School.