Mac n’ Jack

Serves 6 as a decadent side
Per serving: 324 cal, 17g fat, 239mg sodium,
28g carb, 2g fiber, 16g protein, 390mg calcium


  • 1/2 box whole grain elbow macaroni
  • 2 Tablespoon butter
  • 2 Tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon cayenne (optional)
  • 8 ounces of your favorite Seasonal Jack, shredded & divided
  • 1/4 cup scallions, chopped (optional)


  1. Cook pasta to desired tenderness in a large pot of boiling water
  2. In a separate melt butter over medium heat, whisk in flour to form a roux. Cook, stirring continuously, for about 3 minutes. The paste should be slightly thinned, but not browned. Whisk in the milk, mustard, and pepper (if using). Allow mixture to come up to a boil, the milk should thicken.
  3. Remove from heat and stir in shredded cheese allowing it to melt and scallions (if using). Add the drained, cooked pasta and toss to coat.


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1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens