Mac and cheese. One of my favorite favorite foods. I consider myself a connoisseur of two things—nachos and mac and cheese—so if I'm sharing a recipe for mac and cheese, you know it's going to be good.
This recipe is straight from the minds of my brother-in-law Ian and his fiancè Georgina (thanks guys!). They are awesome at making up recipes on the spot, and this one originated after they found the perfect recipe for roux—a cooking mixture made from flour and fat that is used to thicken sauces.
We made this for dinner last night and topped it with grilled rosemary chicken. It was delicious! I think it would also be good with jalapeños or broccoli—can't wait to try that next time.
RECIPE: Roux Mac & Cheese
Cook time: 20 minutes │ Serves: 4 (full entrees—if used as a side, serves 8)
- 1 box medium shells, cooked as directed and drained
- 4 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon mustard powder
- 1 ½ cups milk
- 2 cups Monterey Jack cheese
- 2 cups sharp cheddar cheese
- Garlic salt
- Salt & pepper
In a large pot on medium heat, create your roux by whisking butter and flour until it becomes a light tan color. Add milk and bring to a simmer. Add mustard powder. Slowly add in Monterey Jack cheese until it melts. Add cheddar to taste: more cheddar = more cheese flavor. Salt, pepper and garlic powder to taste.
Add cooked & drained pasta to sauce and mix well. Top with shredded cheese & enjoy!