Cooking with Javon: mac & cheese

Mac & Cheese

INGREDIENTS

·      1 16oz pkg of elbow macaroni (or your paste of choice – I prefer rotini)

·      1 stick of butter, divided

·      4 Tbsp. all-purpose flour

·      1 cup heavy cream

·      4 cups milk

·      1 tsp. onion powder

·      1 tsp. garlic powder

·      1 tsp. smoked paprika

·      2 cloves garlic, minced

·      2 8oz. blocks extra-sharp cheddar cheese, shredded

·      ¼ tsp. red pepper flakes (optional)

·      Salt & pepper to taste

·      Cooking spray

INSTRUCTIONS

1.     Preheat oven to 350˚ .

2.     Prepare pasta to al dente, drain, and put in a large casserole dish that has been coated with cooking spray. Set aside.

3.     Melt half of the butter in large saucepan over medium low heat and whisk in flour to create a roux.

4.     Add heavy cream, whisking constantly.

5.     Add seasonings and minced garlic while continuously whisking.

6.     Slowly add milk, still whisking, and turn heat up to medium.

7.     Keep whisking!

8.     Once the milk is completely incorporated and hot, begin to add in the cheese, still whisking, reserving one cup of the cheese.

9.     Once the cheese has all melted and fully incorporated into the sauce, salt & pepper to taste and remove from heat. The consistency should be thick enough to coat your spoon. To thicken, continue to simmer and whisk the sauce. If the sauce is too thick, add milk.

10.  Slice remaining butter into pats and place evenly on top of the pasta.

11.  Pour cheese sauce over pasta and gently mix.

12.  Top with remaining grated cheese and bake for about 20 minutes, or until the cheese is melted and golden brown and the casserole is bubbling along the edges.

13.  Serve and enjoy!