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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Traditional cheesemaking — kefir cultures, raw milk, no commercial starters
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Traditional cheesemaking — kefir cultures, raw milk, no commercial starters
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Cheese sauce (can be made the night before):. Heat butter in a 2qt sauce pan until melted. Stir in flour. Stir constantly to make a paste. continue stirring until mixture begins to bubble (be sure not to let it brown! ), about 2-3 minutes Add the hot milk, stirring to make sure butter and flour are incorporating well Bring to boil. Reduce heat and continue to cook, stirring, 3-4 minutes more, add salt and pepper to taste Add cheese, stir until melted. (if making the night before, be sure and cover the pan while sauce cools to prevent a skin from forming) To put it all together:. Pre-heat oven to 375 degrees. Butter a large baking dish. Place partially cooked macaroni in dish. Pour cheese sauce over pasta, fold in gently. Sprinkle shredded cheese over pasta. Sprinkle bread crumbs over cheese. Bake for 30-40 minutes or until sauce bubbles and the top is a lovely golden brown.