Mac-n-Cheese 
 

1 16oz box Macaroni
1 Medium Yellow Onion, minced
1 1/2 teaspoon ground Mustard
1 tablespoon of Extra-Virgin Olive Oil
3 cups of 1% Milk
5 tablespoons of All-Purpose Flour
1 1/4 cups grated Extra-Sharp Cheddar cheese
1/2 cup grated Parmesan cheese
Salt & Pepper to taste

DIRECTIONS:

1. Lets began by making a Béchamel Sauce ... In a large pot on medium-high heat up 1 table spoon of oil then add minced onion with a 1/2 teaspoon of salt and ground mustard, sauté onions until translucent about 6 mins.

2. Add flour to onions and cook stirring about 1 min then gradually whisk in milk slowly a little at a time until fully incorporated and bring to a boil. Reduce the heat to medium low and simmer stirring constantly for about 4 mins.

3. To complete our Béchamel Sauce add parmesan and cheddar and stir until fully combined adding salt & pepper to taste.



4. In a large pot of boiling salted water fully cook macaroni according to the package instructions then add the cooked pasta to Béchamel Sauce and ENJOY!!


EXTRA TOPPINGS:

1 cup Ham, cubed
1/4 cup Panko Breadcrumbs, toasted
2 Scallions
Red Pepper flakes

1. In a dry pan heat up panko breadcrumbs until nice and toasted then add cubed ham to mac and cheese. Slice up some scallions and garnish final dish with a pinch of red pepper flakes and ENJOY!!!









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