Owner of Boss Mouse Cheese, Sue Kurta shares a recipe for her special batch of macaroni and cheese. Find the entire story in the March 2015 issue of Traverse, Northern Michigan’s Magazine. Recipe serves 8.
- 1 pound elbow macaroni
- 1 pound Boss Mouse sharp cheddar
- 8 ounces cream cheese
- 2 heaping tablespoons Boss Mouse smoked butter
- 2 large eggs, beaten
- 1/8–1/4 cup half & half or milk
- 1/4–1/2 cup seasoned breadcrumbs
- Salt and pepper
Preheat oven to 350 degrees. Cook and drain macaroni. Cut cheddar into cubes or shred. Over low heat, add butter, cheeses, eggs, milk, salt and pepper to the macaroni. Pour into greased 9˝13˝ pan. Top with breadcrumbs and bake for 30 minutes.