Culinary Collage

This recipe is inspired by a favorite snack in the south – cheddar straws. These savory, cheesy, slightly tangy and slightly spicy are in my opinion, like an even better iteration of a cheez-it! When I saw upon my research that no recipes existed on the internet that not only top the mac and cheese with a cheddar straw crumb mixture, but also incorporate the flavors of a cheddar straw into the mac and bechamel mixture itself, I knew I had to create one! The addition of smoked cheddar, buttery muenster, creamy fontina, and the utilization radiatore pasta culminate into a showstopping iteration of this classic comfort food that is sure to bring grins to your friends and family!

Ingredients

Cheddar Straw Spice Mixture:

• 1 tsp Dry mustard
• ¾ tsp Cayenne pepper
• salt to taste (typically between 1 and 2 tsps)
• 1 tsp Smoked paprika
• ½ tsp Regular paprika

The Cheeses (Freshly Grated):

• 3 cups Sharp Vermont cheddar
• 1 ½ cups Smoked Vermont sharp cheddar
• 1 cup Muenster cheese
• 1 cup Fontina cheese

The Base:

• 1 lb Radiatore pasta
• 1 stick (8 tbsp) Unsalted European butter (plus extra for topping)
• ½ cup All-purpose flour
• 4 ½ cups Whole milk
• 1 cup Mild Pale Ale or Blonde Ale
• Crushed cheddar straws (for topping – I prefer the ones made by J & M foods or Mississippi Cheese Straw Factory)

Instructions

1. Boil the Radiatore

• Bring a large pot of heavily salted water to a boil.
• Cook the radiatore until just under al dente (about 2 minutes less than the box instructions). They will finish cooking in the cheese sauce. Drain and set aside.

2. Create the Cheddar Straw Roux

• In a large, heavy-bottomed pot or Dutch oven, melt the European butter over medium heat.
• Whisk in the flour and cook for 1–2 minutes until the mixture smells slightly nutty but hasn’t darkened significantly.
• Stir in your Cheddar Straw Spice Mixture. Toasting the spices in the butter for 30 seconds “blooms” the flavor, ensuring that signature cheddar straw heat is infused throughout the entire sauce.

3. Build the “Cosmopolitan” Bechamel

• Slowly pour in the beer first, whisking constantly to deglaze the pot.
• Gradually add the whole milk, whisking until the sauce is silky and thick enough to coat the back of a spoon (about 5–7 minutes).

4. The Great Melt

• Turn the heat to low. Combine the Sharp and smoked cheddars, and add 2 1/2 cups of the shredded cheddar mixture into the bechamel, stirring until fully incorporated.
• Taste and add more salt if needed.

5. Assemble and Top

• Fold the cooked radiatore into the cheese sauce. Ensure every “radiator” fin is filled with sauce.
• Layer sauced pasta and shredded cheeses into a buttered 9×13 baking dish, topping with a thin layer of remaining shredded cheese.
• The Signature Topping: melt remaining butter and gently toss with cheddar straw crumbs until fully combined. Sprinkle a generous layer of the buttered cheddar straw crumbs on top.

6. The Final Bake

• Preheat your oven to 375°F.
• Bake for 15–20 minutes until the edges are bubbling and the cheddar straw crust is golden.