From the kitchen
Camel Milk Mac and Cheese with Aged Gouda
A comforting classic rebuilt with camel milk's clean base, letting a good aged gouda carry the flavor without excess heaviness.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 2.5 cups Camel Milk
- 1 lb Elbow Macaroni or Cavatappi
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cups Aged Gouda, shredded
- 1/2 cup Sharp Cheddar, shredded
- 1/4 tsp Ground Mustard
- Salt and Pepper to taste
Method
- Cook the pasta in well-salted water until just shy of al dente, then drain.
- In a separate pot, melt the butter and whisk in the flour, cooking for 90 seconds to form a light roux.
- Slowly whisk in the camel milk, and simmer gently for 4-5 minutes until thickened enough to coat a spoon.
- Remove from heat and stir in the gouda, cheddar, and ground mustard until fully melted and smooth.
- Fold in the cooked pasta, season to taste, and serve immediately, or transfer to a baking dish and broil for 3-4 minutes for a golden top.
Kitchen note
Aged gouda brings a nutty depth that plain cheddar alone cannot, and it pairs particularly well with camel milk's own subtle salinity.
Culinary Library
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