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Maclaren’s Imperial Cheese and Macaroni: A Culinary Comfort Classic

Macaroni and cheese has always held a special place in my heart. I remember as a child, my grandmother would make it for me whenever I visited. Her secret ingredient? A generous dollop of love, of course! But also, a surprisingly sharp and rich cheddar cheese that elevated the dish beyond the typical boxed variety. This recipe reminds me of those comforting moments, with a sophisticated twist. The creamy cheese sauce, the salty bacon, and earthy mushrooms, all come together to create a symphony of flavors that are both comforting and exciting.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Yield: One 3-quart casserole
Dietary Type: Not specified (contains dairy, gluten, and meat)

Ingredients

2 cups elbow macaroni, cooked
6 slices lean bacon, sliced into small pieces
2 cups button mushrooms, quartered
4 tablespoons butter
2 tablespoons flour
1 1/2 cups 1% low-fat milk
1 (385 ml) can 2% evaporated milk
1 teaspoon minced dried garlic
2 tablespoons minced dried onion
1 teaspoon mustard powder
Salt & pepper, to taste
0.5 (250 g) container Maclaren’s Imperial Cheese, crumbled
1 cup panko breadcrumbs
2 tablespoons butter, melted

Equipment Needed

3-quart Dutch oven or equivalent casserole dish
Medium-sized pot
Microwave
Non-stick cooking spray
Paper towels
Whisk

Instructions

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Prepare a 3-quart Dutch oven (or a similar-sized casserole dish) by spraying it generously with non-stick cooking spray. This ensures your macaroni and cheese won’t stick to the bottom and makes serving a breeze. Set the prepared dish aside.
In a medium-sized pot, over medium-high heat, cook the bacon until it is just crisp. Be careful not to burn it; you want it rendered but still slightly pliable.
Remove the bacon from the pot using a slotted spoon and drain it on paper towels to absorb excess grease. Set the crispy bacon aside; its salty, smoky flavor will be a welcome addition later.
Leave the bacon drippings in the pot. Add the quartered button mushrooms to the pot and sauté them in the remaining bacon drippings until they are tender and have released their moisture. This usually takes about 5-7 minutes.
Once the mushrooms are tender, remove them from the pot and set them aside along with the bacon.
Now, add the 4 tablespoons of butter to the same pot and allow it to melt completely over medium heat.
Stir in the minced dried garlic and minced dried onion to the melted butter. Cook for about 30 seconds, until fragrant, being careful not to burn the garlic.
Add the flour to the pot and cook for 1 minute, stirring constantly to form a roux. It’s essential to cook the flour to eliminate the raw flour taste. Do not allow the roux to brown.
In a microwave-safe container, heat the 1% low-fat milk on high until it is hot, but not boiling. This usually takes around 3 minutes, depending on your microwave. Heating the milk beforehand helps the sauce come together more smoothly.
Gradually pour the hot milk into the roux, whisking constantly to ensure a smooth sauce. Continue to cook and whisk until the sauce starts to thicken.
Add the Maclaren’s Imperial Cheese, mustard powder, salt, and pepper to taste. Mix until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.
Combine the cooked elbow macaroni, cooked bacon, sautéed mushrooms, and the cheese sauce in the pot. Mix everything together gently but thoroughly, ensuring that the macaroni is evenly coated in the creamy cheese sauce.
Pour the macaroni and cheese mixture into the prepared casserole dish. Spread it out evenly.
In a small bowl, toss together the panko breadcrumbs and the 2 tablespoons of melted butter. This will create a golden, crispy topping.
Sprinkle the buttered panko breadcrumbs evenly over the top of the macaroni and cheese in the casserole dish.
Bake in the preheated oven for 30 minutes, or until the macaroni and cheese is bubbling and the breadcrumbs are golden brown.
Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the sauce to set slightly.

Expert Tips & Tricks

For an extra layer of flavor, try adding a pinch of smoked paprika to the cheese sauce.
If your sauce is too thick, add a splash more milk until you reach the desired consistency. If it’s too thin, simmer it for a few minutes longer to allow it to thicken.
To prevent the breadcrumbs from burning, you can tent the casserole dish with foil during the last 10 minutes of baking.
The cheese sauce can be made a day ahead of time and stored in the refrigerator. Bring it to room temperature before mixing with the pasta and baking.
Consider broiling the breadcrumb topping for the last 2 minutes to get it extra crispy. Just keep a close eye on it to prevent burning.

Serving & Storage Suggestions

Serve the Maclaren’s Imperial Cheese and Macaroni hot, straight from the oven. It’s delicious on its own or as a side dish to grilled meats, roasted vegetables, or a crisp salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally, until warm. You might want to add a splash of milk to prevent it from drying out during reheating. While freezing is possible, the texture of the sauce may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	787.4 kcal	N/A
Calories from Fat	393 g	50%
Total Fat	43.8 g	67%
Saturated Fat	21.9 g	109%
Cholesterol	93.5 mg	31%
Sodium	950.8 mg	39%
Total Carbohydrate	72.8 g	24%
Dietary Fiber	3.7 g	14%
Sugars	8.9 g	N/A
Protein	25.8 g	51%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

For a vegetarian version, simply omit the bacon.
Experiment with different types of mushrooms, such as cremini or shiitake, for a more complex flavor.
Add other vegetables like broccoli florets, peas, or roasted red peppers for added nutrients and color.
Substitute the panko breadcrumbs with crushed Ritz crackers for a different texture and flavor.
Use gluten-free macaroni and flour for a gluten-free option.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese instead of Maclaren’s Imperial Cheese?
A: While Maclaren’s Imperial Cheese provides a unique flavor, you can substitute it with a blend of sharp cheddar and Gruyere for a similar result.

Q: Can I make this recipe ahead of time and bake it later?
A: Yes, you can assemble the macaroni and cheese in the casserole dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

Q: How do I prevent the macaroni from becoming mushy?
A: Be sure to cook the macaroni al dente according to package directions, as it will continue to cook in the cheese sauce.

Q: What can I use if I don’t have evaporated milk?
A: You can substitute the evaporated milk with an equal amount of heavy cream or half-and-half for a richer sauce.

Q: Can I freeze this mac and cheese?
A: While you can freeze it, be aware that the texture may change upon thawing. If freezing, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

Maclaren’s Imperial Cheese and Macaroni is a versatile dish that is perfect for any occasion. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish for a potluck, this recipe is sure to impress. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. I encourage you to try this recipe and share your feedback. Enjoy!

Maclaren’s Imperial Cheese and Macaroni Recipe