Cooking Instructions
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Step 1
Cook
Elbow Macaroni (455 g)
according to instructions, strain, and set aside.
Step 2
Make a roux by whisking together
Butter (60 g)
and
All-Purpose Flour (30 g)
over low heat in a Dutch Oven.
Step 3
Add
Milk (240 mL)
,
Half and Half (120 mL)
,
Chili Powder (3 g)
,
Onion Powder (1 g)
,
Ground Nutmeg (as needed)
, and about 2/3 of your shredded
Sharp Cheddar Cheese (225 g)
and
Monterey Jack Cheese (225 g)
. Whisk over low heat until smooth.
Step 4
Add cooked macaroni and mix until coated evenly with cheese sauce. Add more half & half if needed. It should be pretty loose and easy to stir. Taste and add
Salt (to taste)
or
Ground Black Pepper (to taste)
if needed.
Step 5
Remove from heat and stir in the rest of your cheese. Garnish with
Fresh Parsley (1 handful)
for some freshness and enjoy!
