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Swiss + Keisarinna Mac n Cheese

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Swiss + Keisarinna Mac n Cheese

Prep Time:
10 Minutes
Cook Time:
50 Minutes
Total Time:
1 Hour

Recipe by Nicole Gaffney (ColeyCooks.com)

Ingredients
  • 6 tablespoons Unsalted Finlandia butter, divided, plus more for buttering pan
  • 1/3 cup flour
  • 3 cups whole milk
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 8 oz Finlandia Keisarinna cheese, grated
  • 6 oz Finlandia Swiss cheese, grated
  • 1/2 pound pasta shells or any other short pasta shape
  • 3/4 cups panko breadcrumbs
  • 1 tablespoon finely minced fresh parsley
  • more salt and pepper to season the breadcrumbs
Instructions

Bring a large pot of water up to a boil and season liberally with salt. Preheat the oven to 375 de-grees, then butter the inside of an 8-inch cast iron skillet or casserole dish.

Melt 4 tablespoons Finlandia butter in a large pot over medium heat. Whisk in flour until ab-sorbed, then slowly whisk in milk. Continue whisking until the sauce comes to a boil and thick-ens, about 8 minutes.

Season with salt, nutmeg, black and cayenne pepper, then stir in both Finlandia cheeses until melted.

When the water is at a rapid boil, add pasta, stir, then cook according to package directions until al dente.

Drain the pasta, then transfer it right to the cheese sauce. Mix until thoroughly combined, then transfer to the buttered cast iron skillet or casserole dish.

In a medium skillet, melt the remaining 2 tablespoons of Finlandia butter. Add panko bread-crumbs and stir around until toasted. Stir in parsley and season with salt and pepper. Spread breadcrumbs on top of mac n cheese, then bake for about 30 minutes or until browned and bubbling.

Allow mac n cheese to cool for about 10 minutes before serving.

Serves 6


Notes

Swiss + Keisarinna Mac n Cheese Recipe by Nicole Gaffney (ColeyCooks.com) 10 Minutes 50 Minutes 1 Hour 6 tablespoons Unsalted Finlandia butter, divided, plus more for buttering pan1/3 cup flour3 cups whole milk1 1/4 teaspoons salt1/8 teaspoon freshly grated nutmeg1/8 teaspoon freshly ground black pepper1/8 teaspoon cayenne pepper8 oz Finlandia Keisarinna cheese, grated6 oz Finlandia Swiss cheese, grated1/2 pound pasta shells or any other short pasta shape3/4 cups panko breadcrumbs1 tablespoon finely minced fresh parsleymore salt and pepper to season the breadcrumbs Bring a large pot of water up to a boil and season liberally with salt. Preheat the oven to 375 de-grees, then butter the inside of an 8-inch cast iron skillet or casserole dish. Melt 4 tablespoons Finlandia butter in a large pot over medium heat. Whisk in flour until ab-sorbed, then slowly whisk in milk. Continue whisking until the sauce comes to a boil and thick-ens, about 8 minutes. Season with salt, nutmeg, black and cayenne pepper, then stir in both Finlandia cheeses until melted. When the water is at a rapid boil, add pasta, stir, then cook according to package directions until al dente. Drain the pasta, then transfer it right to the cheese sauce. Mix until thoroughly combined, then transfer to the buttered cast iron skillet or casserole dish. In a medium skillet, melt the remaining 2 tablespoons of Finlandia butter. Add panko bread-crumbs and stir around until toasted. Stir in parsley and season with salt and pepper. Spread breadcrumbs on top of mac n cheese, then bake for about 30 minutes or until browned and bubbling. Allow mac n cheese to cool for about 10 minutes before serving. Serves 6