🧂 Ingredients

Serves ~4–6

• • 8 oz elbow macaroni
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1½ cups milk
  • 6 oz MouCo ColoRouge, cut into pieces
  • 1 cup shredded cheddar cheese
  • Salt & pepper, to taste
  • 1/4 cup breadcrumbs (optional)
  • Fresh herbs for garnish (optional)

👣 Instructions

1. 1. Preheat oven to 375°F (190°C).
   2. Cook macaroni according to package directions. Drain and set aside.
   3. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to make a roux.
   4. Slowly whisk in milk. Cook, stirring constantly, until thickened (about 3–5 minutes).
   5. Add ColoRouge and cheddar. Stir until melted and smooth. Season with salt and pepper.
   6. Mix cheese sauce with cooked pasta and pour into a buttered baking dish.
   7. Top with breadcrumbs if using.
   8. Bake 20–25 minutes until golden and bubbly. Let rest a few minutes before serving.

🎯 Notes & Pairings

• • Optional Add-ins: Sautéed mushrooms, bacon bits, or caramelized onions for extra flavor.
  • Make it a Meal: Serve with a fresh salad and crusty bread.
  • Drink Pairing: Try with a crisp hard cider or a malty amber ale to play off ColoRouge’s tang.