Mac N Cheese
Suggested side:
Prep time: 20m
Yield: 8 Servings
Ingredients
▢ 4 oz shredded colby cheese ▢ 4 oz shredded cheddar cheese ▢ 2 oz cream cheese ▢ 4 tbsp butter ▢ 4 tbsp flour ▢ 3 cups milk ▢ ½ tsp salt ▢ ½ tsp garlic powder ▢ ½ tsp onion powder ▢ Dash Nutmeg ▢ Dash Black Pepper ▢ 1-2 slices American cheese ▢ Elbow Macaroni
Mis En Place
▢ Silicone spatula ▢ ½ tsp measure ▢ 2 cup measure ▢ Tbsp Measure ▢ Whisk ▢ Shredder ▢ Medium bowl ▢ Deep Saucepan
Instructions
Shred ½ block each colby and cheddar. Set aside in a medium bowl. Combine butter and flour in the saucepan, cook on medium heat until lightly brown and nutty. Add 3 cups cold milk to the saucepan, whisking to cook with roux. While whisking, add salt, onion and garlic powders, dash of nutmeg and black pepper. As the sauce begins to thicken, add cream cheese by chunking it into small bits. Whisk to melt and incorporate. Once cream cheese melts, add shredded cheese, whisk to incorporate. Once Cheese melts, add american cheese, torn into smaller pieces, and whisk to incorporate/emulsify your sauce. Boil Macaroni as needed. You can also add items like pulled pork, bacon, chives, steamed veggies, or whatever you desire. Mix to taste.
French Onion Soup version: Use 1 cup strained french onion soup and ½ cup of strained onions in place of one cup of milk. Add the soup along with the milk. Add the strained onions after the sauce has cooked/thickened. When making this version, skip using the garlic and onion powders. The dish will have a subtle caramel flavor that has an umame finish.
