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No matter the season, nothing satisfies like a saucy, cheesy, mac ‘n cheese. Our Carmody adds a tangy richness from the Jersey milk we use to make the cheese. Your family will ask for it again and again!

Yield: Serves 8-10 as a side dish


1 pound Bellwether Farms Carmody, grated
½ pound Cave Aged Gruyere or sharp cheddar, grated
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoon smoked paprika (substitute ¼ teaspoon nutmeg if you don’t like it spicy!)
salt and pepper to taste
1 pound Orchiette or elbow pasta
3 tablespoons butter
1 cup panko bread crumbs


Preheat oven to 375 degrees. Cook the pasta in plenty of  salted boiling water until al dente. While pasta is cooking mix together the grated cheeses and set aside. Warm the milk in microwave or a small saucepan.

In a medium saucepan melt butter until it melts and stops bubbling. Whisk in flour until completely incorporated. Cook mixture gently until light golden in color, 3-4 minutes. Add the milk to the flour butter mixture, whisking constantly until mixture returns to a slight simmer and begins to thicken. Reduce the heat and add 2/3 of the grated cheese, stirring until the cheese is melted and smooth. Add smoked paprika, if using, or nutmeg. Season with salt and pepper to taste.

Drain pasta in a colander and pour into a large bowl. Add the cheese sauce. Stir to combine, making sure pasta is well-coated with the sauce. Pour the mixture into a large oven-proof baking dish.

Melt 3 Tablespoons butter and toss well with the panko bread crumbs. Sprinkle buttered panko reserved 1/3 cup grated cheese over the pasta. Cover with foil and bake for 30-40 minutes or until the sauce is bubbling. Remove cover and bake 10-15 minutes until top is brown and sides are crusty. Remove from oven and rest for 5-10 minutes before serving.