I don't use use recipes, I just cook. Some recipes are complete and some not so much. Got a question or need more detail? Ask me. If you try a recipe please leave a comment about how you liked it, or didn't, and any variations that you did. Recipes are not scientific formulas, and it is useful to see how ingredients and amounts can be altered to get a different result.
Mac and Cheese Pre-view
Mac and Cheese is great comfort food, but it can be easily elevated to an incredible entree! I don't like to mix the extra stuff into the Mac and cheese; the presentation is so much better if you keep them separate. There are many ways to make Mac and cheese. I use the traditional approach that starts with a Roux (flour and butter) it is fast and simple.
Ingredients
2TBS flour
2TBS Butter
1 cup milk
1 cup cheese
Pasta
1tsp salt
*Optional
1 tsp tomato past
1/2 tsp Paprika
1/8 tsp Chipotle powder
Toppings
Shrimp, Lobster, BBQ, Chicken etc. Keep it simple and flavorful.
First we will make the Roux. Melt 2TBS butter in a saucepan on medium heat, then add 2TBS flour. Stir to mix the melting butter and the flour. Let the butter/flour mixture cook and bubble for a few minutes while stirring. It is ok if it develops a tan color, but for Mac and cheese the Roux should not be brown.
Add Paprika, salt, Chipotle powder, Tomato paste. This is totally optional and is one style that I sometimes make.
Add 1 cup of milk a little at a time and stir until smooth. It can help if the milk is warm before adding but this isn't necessary.
Add Cheese. Add water as needed to get the consistency you want. This can range from thick to thin.
Cook pasta, drain and add to cheese sauce.
Shrimp and Heirloom tomatoes with basil, garlic, and cream. This presentation uses a thin cheese sauce.
Crispy Korean Fried Chicken with chipotle cheese sauce
