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Murray's Mac and Cheese

Want to get the picture-perfect, delicious delight of Murray’s Mac & Cheese in your kitchen? We’re giving you all the ingredients to create a Murray’s classic in just minutes. The two most important parts? Radiator pasta and the Murray’s original Mac & Cheese Blend. We’ve chosen the textured radiatori shape with our blend of Gruyere, Butterkase, and Raclette to create a delicious and original version of a timeless classic.

preparation & ingredients

2 balls Murray's Burrata

1/2 stick Butter (1/4 cup)

1/2 cup Milk

1 Bay Leaf

3 cloves Garlic

1/2 tsp Chili Powder

1/2 pc Sweet Onion (cut in 2)

1 Large Sprig Thyme

Salt & Pepper (to taste)

8 oz Radiatore Pasta

3 oz New York State Yellow Cheddar 6 Months, Shredded

3 oz Murray's Estate Gouda, Shredded

3 oz Fontina Val D'Aosta, Shredded

In a small saucepan, heat the milk along with the garlic cloves, half sweet onion and bay leaf. Do not scald.
Cook the pasta according to directions on the side of the box. Once al dente, reserve a cup or two of the pasta cooking water, strain the rest and set pasta aside.
Cut the butter into chunks and add half to a small saucepan. Heat over medium low to melt but not burn.
Strain the warm milk and add to the melted butter.
Piece by piece, add the additional chunks of butter and make sure each melts to fully emulsify.
Add the cheese and fully incorporate.
Add a cup or so of the reserved pasta water to achieve the desired smooth texture.
Finally, add the chili powder and season with salt and pepper to taste.

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