From the kitchen
Camel Milk Mac and Cheese
A sharp cheddar camel milk roux baked with a breadcrumb crust.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 lb Elbow Macaroni
- 4 tbsp Butter, divided
- 3 tbsp Flour
- 2 1/2 cups pasteurized camel milk, warmed
- 2 1/2 cups Shredded Sharp Cheddar
- Salt and Pepper, to taste
- 3/4 cup Panko Breadcrumbs
Method
- Heat oven to 375°F. Grease a 9-by-13-inch baking dish. Boil pasta in salted water 2 minutes less than package directions; drain.
- Melt 3 tablespoons butter in a saucepan over medium-low heat. Whisk in flour and cook 1 to 2 minutes.
- Gradually whisk in warm milk. Cook gently 5 to 7 minutes until thick enough to coat a spoon.
- Remove from heat and stir in cheddar a handful at a time. Taste, season, then fold in pasta.
- Spread in the dish. Melt remaining butter and toss with panko; scatter over the top.
- Bake 20 to 25 minutes until bubbling at the edges and golden. Rest 5 minutes before serving.
Cook with confidence
Before you start
Before you start
Use freshly grated cheddar for smooth melting. Undercook the pasta slightly because it continues absorbing sauce in the oven. A deep narrow dish may need extra baking time.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat covered to 165°F with a splash of milk, then uncover briefly to crisp the top.
Build the Béchamel for the Oven
Use 3 tablespoons butter with 3 tablespoons flour, then gradually whisk in 2 1/2 cups warmed camel milk. Stop when it coats a spoon but still flows easily. Cheddar and oven time tighten it further.
Cheese Control
- Remove béchamel from direct heat before cheddar.
- Use freshly grated block cheddar.
- Add cheese in handfuls and stir smooth between additions.
- If sauce is stiff before pasta enters, loosen with warm camel milk.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.