Pair with Bulwark Gold cider

Serves 4

¼ cup (50 ml) butter

¼ cup (50 ml) flour

2 cups (500 ml) whole milk

1 cup (250 ml) heavy cream

Pinch of fresh nutmeg

4 oz (125 g) Applewood cheddar cut into 2-inch cubes

3 oz (85 g) Asiago cheese shredded

6 oz (180 g) Velveeta cheese cubed

6 oz (180 g) smoked orange cheddar shredded

4 cups (125 g) cooked elbow macaroni

½ cup (125 ml) chives chopped

2 tbsp (30 ml) butter

½ cup (125 ml) panko crumbs

Directions

Melt the butter in a heavy-bottomed sauce pan; add the flour and cook, stirring constantly until the flour is a golden brown. Slowly incorporate the milk and stir until thick, add the cream, and warm just until bubbles begin to appear at the edge of the pot. Stir in the nutmeg and add the Applewood cheddar and smoked cheddar, and Asiago a bit at a time stirring to melt, add the Velveeta and stir until smooth. Remove from heat and stir in macaroni, chives and smoked salmon. Place into a buttered casserole and set aside. Melt the 2 tbsp. (30 ml) of butter in a sauté pan and add in the panko, cook, stirring, until golden brown, sprinkle on top of the casserole. Place in a 350 F (180 C) oven for 30 minutes.