Learn more about Rochdale Farms’ fair trade initiative to support other small dairy farms during the pandemic by offering new cheeses in collaboration with Red Barn Farms here.
1 lb elbow macaroni
2 tbsp unsalted butter
2 tbsp all purpose flour
2 cups 2% milk
10 oz Rochdale + Red Barn mild cheddar cheese, grated
8 oz Rochdale + Red Barn Colby Jack cheese, grated
3 oz cream cheese
1/2 tsp smoked paprika
fresh cracked black pepper
Bring a large pot of salted water to boil.
Add pasta and until al dente. Drain completely.
Melt butter in a large pot over medium heat. Whisk in flour. Once combined, slowly add milk while constantly stirring. Keep whisking until incorporated.
Cut cream cheese into small pieces and add it to the pot. Stir and let cream cheese mix into the sauce.
Add Colby Jack and cheddar cheeses a handful at a time while slowly stirring.
Season with paprika, salt, and pepper.
Once all cheese is melted and smooth, add pasta. Stir until all completely combined. Let it cook on medium-low for a few minutes and serve.
Makes 8 servings