Four Sixes™ Cowboy Mac 'n Cheese
What makes this Cowboy Mac 'n Cheese the star of the show? It's Four Sixes™ Taylor Sheridan's Original Cowboy Seasoning Blend! This creamy, crunchy, cheesy dish is perfect for a crisp fall night. Try it with sharp cheddar cheese, or even some gruyere!
Ingredients
For the Mac
- 8 oz Elbow macaroni
- Member's Mark™ Sea Salt Grinder, to taste
- 4 tbsp Member's Mark™ Unsalted Sweet Cream Butter
- ¼ cup Member's Mark™ All Purpose Flour
- 1 tbsp Four Sixes™ Taylor Sheridan's Original Cowboy Seasoning Blend
- 2 cups Milk
- 2½ cups Sharp cheddar cheese, shredded
For the Topping
- ⅔ cup Panko breadcrumbs
- 1 tsp Four Sixes™ Taylor Sheridan's Original Cowboy Seasoning Blend
- 2 tbsp Member's Mark™ Unsalted Sweet Cream Butter, melted
Instructions
- Preheat oven to 350°F and spray a 9x9-inch pan with cooking spray; set aside.
- Bring 3 quarts of water and Member's Mark™ Sea Salt Grinder in a large saucepan to a boil. Add the elbow macaroni and stir.
- Reduce heat to a simmer and cook for 6-7 minutes. Drain well, return to pan; set aside.
- In a medium saucepan, melt 4 tbsp Member's Mark™ Unsalted Sweet Cream Butter over medium heat.
- Whisk in Member's Mark™ All Purpose Flour, Four Sixes™ Taylor Sheridan's Original Cowboy Seasoning Blend, and a dash of Member's Mark™ Sea Salt Grinder. Cook while whisking for 2 minutes.
- Slowly pour in the milk while whisking, bring to a simmer, and cook for 1-2 minutes. Stir in the cheese a little at a time until melted and well blended. Remove from the heat and pour over the drained pasta. Mix well then pour into the baking dish.
- Mix the breadcrumbs and 1 tsp Four Sixes™ Taylor Sheridan's Original Cowboy Seasoning Blend together in a small bowl. Pour melted butter over the mixture and stir well. Sprinkle breadcrumbs over the pasta. Bake for 25 minutes or until bubbly.