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MAIN DISH

Midnight Moon® Mac and Cheese

Tender rigatoni is coated in a rich, velvety sauce starring nutty, caramel-like Midnight Moon cheese, blended with Monterey Jack and sharp cheddar for depth and creaminess. Finished with a hint of paprika and cracked black pepper, this indulgent dish delivers a smooth, elevated take on a classic favorite.

  • Main Dish
  • Sides
  • Midnight Moon

Ingredients

1 lb. dried rigatoni noodles or your choice
1/2 cup unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
2 cups monterey jack (or mozzarella), shredded
2 cups medium or sharp cheddar cheese (depending on preference), grated
1 cup Midnight Moon cheese, grated
1/2 tbsp salt
1/2 tsp black pepper
1/4 tsp paprika

Instructions

    1. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9×13″). Set aside.
    2. Put on a large pot of salted water to boil.
    3. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
    4. When water is boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
    5. Melt butter and flour in a large sauce pan and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth and thickened.
    6. Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. Taste and add salt and pepper as needed.
    7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
    8. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15- 20 minutes, until cheesy is bubbly and lightly golden brown.
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Midnight Moon®
Aged Goat Milk Cheese Made Exclusively For Cypress Grove in Holland Aged six months or more, Midnight Moon® is a blushing, ivory-colored goat cheese that’s nutty and brown buttery up front with a long caramel finish. Similar to a Gouda, as Midnight Moon® ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese. Know someone who (gasp!) doesn’t like goat cheese? Encourage them to dip their toes back in the water with our nutty cheese, Midnight Moon®, which has been known to convert even the staunchest of goat cheese critics.
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