Mac & Cheese with Agropur Grand Cheddar Aged 2 Years and Marrow Bones – Week 33: Carnivorous

If you’re a carnivore just like me, you love bone marrow. Buttery, rich, and fatty and full of meaty, nutty goodness, marrow is absolutely delicious on grilled bread with a little salt. It’s not light, but it sure is tasty!

For this week’s Carnivores theme, I wanted to showcase marrow bones in a delicious Mac & Cheese.

A super creamy Mac & Cheese featuring Agropur Grand Cheddar aged 2 years and marrow bones seasoned with Espelette pepper and topped with garlic thyme breadcrumbs, served with grilled
croutons and persillade—a carnivore’s dream! A delightful dish!

Preparation

  1. Preheat oven to 400°F (200°C).

    MARROW BONES
  2. Place bones on a baking sheet.
  3. Season with Espelette pepper, garlic, thyme, salt, and pepper and sprinkle with breadcrumbs.
  4. Bake for about 20 minutes or until bones are broiled and marrow is warm.

    SAUCE
  5. In the meantime, in a saucepan, melt butter and soften onion and garlic.
  6. Add flour and stir for 1 minute, making sure the flour doesn’t brown.
  7. Add milk and cream, beating with a whisk until smooth.
  8. Simmer for 15 minutes, stirring regularly until sauce thickens.
  9. Add half the cheese, followed by the pasta. Pour into a baking dish and cover with the rest of the cheese.
  10. Bake for about 15 minutes or until golden. Serve with marrow bones and persillade.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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