Creamy Feta Macaroni and Cheese

Indulge in a decadent and creamy mac 'n' cheese infused with Crazy Feta and topped with a hint of spice.

Ingredients

1	pound medium pasta shells
2	tablespoons unrefined coconut oil
2	tablespoons all-purpose flour
2 ½	unsweetened almond milk or whole milk
½	teaspoon freshly ground white pepper
¼	teaspoon ground mustard
1	package Cava Crazy Feta, at room temperature
8	ounces sharp white Cheddar, shredded
8	ounces white American cheese, shredded if from a block, otherwise diced
2	tablespoons white wine (optional)
	kosher salt to taste
2	ears sweet corn, kernels carefully cut off
	jalapeño slivers for garnish

Instructions

• 1. Begin by bringing a large pot of water to a rolling boil. Cook the medium pasta shells following the instructions on the package. Set aside.
  2. In a large sauté pan over medium heat, melt the unrefined coconut oil. Add the all-purpose flour and cook until it reaches a golden brown color, approximately 2 minutes. Be vigilant to avoid burning the flour.
  3. Gradually whisk in the unsweetened almond milk or whole milk. Lower the heat to a gentle simmer and cook until a smooth, thin gravy forms, about 5 minutes.
  4. Season the sauce with freshly ground white pepper and ground mustard, stirring well to combine.
  5. Incorporate the room temperature Cava Crazy Feta into the sauce, mixing thoroughly.
  6. Integrate the sharp white Cheddar, shredded white American cheese, and optional white wine into the sauce. Cook until all ingredients are completely blended. Taste and adjust the seasoning with kosher salt if necessary.
  7. Combine the cooked pasta with the cheese sauce until evenly coated.
  8. Gently fold in the sweet corn kernels. Transfer the mixture to a baking dish and bake at 350 degrees Fahrenheit for 8 minutes.
  9. Sprinkle the top with additional white Cheddar cheese and broil for 4-5 minutes, or until golden brown and heated through. Finish by garnishing with delicate slivers of jalapeño.

Jul 19, 2024