Macaroni 'n' Three Cheeses

¼ cup green onions chopped 2 cups elbow macaroni
5 tbsp butter, divided 3¼ cups Thornloe Gourmet Shred
¼ cup all-purpose flour ½ tsp dry mustard
2 cups Milk 1 tbsp parsley, chopped
1 cup fresh bread-crumbs 1 pinch salt
1 pinch pepper


Preheat oven to 350 °F (180 °C). In large saucepan, cook macaroni according to package directions; drain. In large saucepan, melt 4 tbsp (60 ml) of the butter. Sauté onion until tender. Blend in flour and dry mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add Thornloe Gourmet Shred cheese and stir until cheese is melted. (Return to low heat if necessary to melt all of the cheese.) Fold in macaroni and parsley. Add salt and pepper to taste. Spoon mixture into 2 qt (2 L) shallow rectangular casserole. Melt remaining 1 tbsp (15 ml) butter; toss with bread-crumbs. Sprinkle over casserole. Bake 20 minutes or until heated through

Quality Food

Sustainable farming and serving you fine cheddar for your everyday.

View our cheese