Macaroni & Pinconning Cheese Recipe
Michigan Mac 'n Cheese
Pinconning cheese has a memorable taste and texture that is something like Colby and has been produced in Michigan since 1915. It is a whole milk cheese produced in a range from mild to super supper sharp depending on the length of the aging. The city of Pinconning is designated The Cheese Capital of Michigan.
8 ounces of macaroni
3 tablespoons of unsalted butter
3 tablespoons of all-purpose flour
1 teaspoon of mustard powder
dash of nutmeg
2 cups of milk
8 ounces of grated Pinconning cheese; use a Michigan Colby if unavailable
salt to taste
pepper to taste
red pepper sauce (e.g. Tabasco)
1 cup panko bread crumbs
1. Cook macaroni as directed on the package, less two minutes. Drain.
2. In the meantime, heat the oven to 350 and prepare the sauce.
3. In a saucepan over a medium heat, melt the butter.
4. Add the flour, mustard, and nutmeg. Whisk until free of lumps.
5. Cook for 1-2 minutes.
6. Add the milk and whisk until smooth.
7. Add the bay leaf.
8. Stirring frequently, cook until thickened.
9. Add half of the cheese and stir until melted.
10. Season to taste with salt, pepper, and hot sauce.
11. Add the drained macaroni and stir well until coated.
12. Remove the bay leaf.
13. Pour into a greased casserole dish.
14. Scatter the remaining cheese.
15. Scatter the bread crumbs.
16. Bake for 30 minute or until bubbly and golden.