There is nothing better than receiving a block of cheese in the mail. Smoked Cheddar Cheese from Wisconsin, to be exact. A little sister of mine knows what to send me in the mail to get cookies in return. Quid pro quo, you know. Have you ever received something so strange or delicious via USPS? If you’re like me, these thoughts then lead you to Google the strange things that have been sent via mail…
Molar tooth. A tooth mailed in clear plastic box was repackaged in padded mailer by postal workers: “Please be advised that human remains may not be transported through the mail, but we assumed this to be of sentimental value, and made an exception in your case.”
Disposable cameras. Postal workers documented the disposable camera’s trip across the country.
A Coconut. Fresh green coconut containing juice, mailed in Hawaii. Delivery at doorstep, 10 days.
Socks. Subscription service delivers you a new pair of socks monthly. You can choose “I love someone who needs socks” at checkout to give them as a gift.
I am now convinced to start trying to mail items that are 13 ounces or less via their real packaging. Who wants to be my guinea pig? Does anyone want to receive this mac and cheese via mail? I promise it’s worth it.
- 2 cups dry pasta shells
- 1 tablespoon butter
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon mustard
- ½ cup shredded smoked sharp cheddar cheese
- ¼ cup shredded mild cheese (I used colby jack)
- 1 teaspoon salt
- 1 tablespoon bread crumbs
- Begin by cooking your pasta shells for the recommended time until al dente and then drain it and let it sit aside.
- Preheat the oven to 350.
- In the meantime, melt the butter in a saucepan and stir in the flour, whisking while you let it cook together for one minute. Add the milk and the mustard and whisk together on medium heat until almost boiling. You will have a thick sauce base at this point.
- Turn off the stove heat and stir in both shredded cheeses and salt. Mix well until all the cheese has melted. Add the cooked pasta shells and stir to coat.
- Divide the mac and cheese into 4 half-cup or one-cup ramekins, or into the bottom of an 8x8 pan. Top with breadcrumbs and black pepper.
- Bake at 350 degrees for 7-10 minutes until firm. It may take a few more minutes if you aren't using the ramekins.
Devour while hot. Invite people over if you don’t want to eat them all yourself.
Marisa
Courtney says
Yummers! I will try this, but plan on using liquid smoke instead of smoked cheddar!
Amy @ The Little Honey Bee says
Gorgeous. And I don’t even like cheese. hah
Marisa says
Haha giiiirl you are missing out! But thanks for stopping by on a cheese-a-licious recipe.
Traci says
I try to put smoked cheese in everything that I make. To make this even smokier, if you’re AS into that as I am, I might suggest adding a bit of smoked paprika! Looks great!
Marisa says
Sounds yummy! Thanks for the recommendation, Traci!
Jessi Even says
Ramekins are the cutest and once again – I would definitely have a paleo cheat day with this.
Marisa says
Thanks! I love them because they’re perfect for little servings!
Leigha @ Minougirl says
Um, I’ll be waiting for this in the mail. I live in Michigan 😉 it looks so yummy!! I’ve never tried smoked cheese before. I bet baking it just adds that perfect touch!
Marisa says
Just sent some via carrier pigeon!
Erin @ The Almond Eater says
Mail me a coconut and this mac n cheese. Cool? Cool.
Marisa says
Couldn’t find a coconut at my grocery store, so you’re out of luck this time 😉
Emily @ More Than Just Dessert says
FAVORITE FOOD OF ALL TIMEEEEEEEEEEEEEEEEEEE. Looks deelish and love that it was made with some babcock original!
Marisa says
So happy I found the sweet spot. You might be the only person who can replicate this recipe exactly with Babcock Smoked Cheddar!!
Marissa @ Barefoot Colorado says
YUM!!!! You need to teach me to take stellar pictures like this!
Marisa says
Thanks, Marissa! I have been working on food photography since starting this blog, and feel like I’ve come a loooong way but still wish I had enough time to play with manual settings, Photoshop, etc. Happy to have you as a taste tester anytime 🙂