It’s been a while since our blog has been updated, so I thought I’d take a few minutes to let everyone know how we’ve been doing.
To start, I will introduce myself. I am Sarah M., Clock Shadow Creamery’s Retail Operations, Sales, & Outreach Manager. I’ve been with the company since the end of August, and I love it! The world of Wisconsin cheese is an exciting place to be right now, and I’m very lucky to have the opportunity to work at one of the most unique creameries in the US.
Last time we checked in, we were giving everyone some details on one of our most popular products, cheese curds. Hopefully since then you’ve had a chance to try them! Naturally, I’m biased towards CSC products, but after working in the cheese industry for a number of years I can honestly say that these are the best curds ever. I mean it. I have yet to figure out what makes them so darned good, but once I do, I’ll let you know.
This past week we were finally able to taste some of the end results of all that curd making. While we sell a lot of curds fresh in our store, a good percentage of them have also been flavored, pressed into forms, and sitting our cooler for a couple of months. We’ve been patient, and this week we were finally able to cut into some of those wheels.
Our reward was delicious mild yellow Cheddar, white Cheddar, and tomato & basil Cheddar. We now have it for sale and sampling in our shop, so swing by and pick up a piece today. It’s perfect for fall comfort food, like my favorite recipe for delicious homemade macaroni & cheese.
Ingredients
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) pieces Clock Shadow Creamery Cheddar cheese, shredded (about 4 1/2 cups) and divided
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted
Preparation
Cook macaroni according to package directions; drain well. Set aside.
Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
Bake at 350° for 45 minutes or until golden brown.
Enjoy!
Sarah
