Name: Parkshore Grills Sharp Cheddar Mac And Cheese Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 cups elbow macaroni; 4 cups sharp cheddar cheese, shredded; 2 cups milk; 4 tbs butter; 1 tbs all-purpose flour; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt butter over medium heat. Stir in flour and cook for about 1 minute. Gradually whisk in milk, stirring constantly until the mixture thickens, about 5-7 minutes.

Make the Cheese Sauce

Remove the pot from heat and stir in the shredded sharp cheddar cheese until melted. Add salt, black pepper, garlic powder, and onion powder. Mix well.

Add Cheese and Seasonings

Add the cooked macaroni to the cheese sauce, stirring until well coated.

Combine Pasta and Sauce

In a small bowl, mix together 1 cup of panko breadcrumbs and 1 cup of grated Parmesan cheese. Sprinkle evenly over the mac and cheese mixture.

Prepare the Panko Parmesan Crust

Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a baking dish and bake for about 20-25 minutes, until the top is golden brown and crisp.

Bake

elbow macaroni

sharp cheddar cheese, shredded

milk

butter

all-purpose flour

salt

black pepper

garlic powder

onion powder