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Niagara Gold Macaroni & Cheese

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By Gremolata Kitchen

Serving Size:  5-6

Class:    Easy (under 40 minutes)

This recipe comes from the mother of a Gremolata Kitchen member who would savour every bite with joy after a day of cross-country skiing as a child.  The original recipe calls for a sharp well-aged cheddar but we found that the nutty and earthy overtones of Niagara Gold with its mellow and slightly creamy texture made it a perfect alternative.  This cheese is delicate and mild with some sweetness.  The flavour does become more pungent with age and when choosing your block for this recipe, ask your local cheese specialist to sample different ages if available.  For our test dish, we headed over to Toronto’s Cheese Boutique where Niagara Gold is certainly a popular choice with the locals.


1 1/2 Cups of Niagara Gold Cheese (shredded or crumbled)

1 ½ Cups of Macaroni Pasta

1 Cup of Whole Milk

3 Slices of Artisan Sourdough Bread

1 Tablespoon of Flour

1 Tablespoon of Butter

Salt & Pepper


Preheat the oven to 350°F.  Meanwhile in a pot, boil your macaroni pasta.

In a sauce pot, add the milk and butter and turn the heat to low.  Slowly add the flour and continuously stir until mixed thoroughly.  As the mixture warms, add the cheese.  Do not allow the mixture to boil, keep it at a steaming simmer at all times.

When cooked, remove and drain the pasta.  In a casserole dish, combine the pasta and the sauce and mix together thoroughly.

Take the three slices of bread and butter both sides.  Cut into cubes and place on top of the macaroni and cheese mixture.

Bake in the oven for 10-15 minutes – until the bread topping is golden brown.

Cook Smart Tip:

Never serve directly from the oven.  Allow some time for the dish and ingredients to cool.  Scalding hot cheese on the roof of your mouth is nobody’s friend.


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