Yes, this is a post about Macaroni and Cheese. I chuckled a little when my daughter had requested for macaroni and cheese for dinner. Never occurred to me that she would like this. Seems like she had watched an episode of Ricardo and friends, and he had prepared macaroni and cheese for some kids and it looked very good. So, here is the recipe for a creamy and cheesy Macaroni and Cheese recipe adapted from Ricardo’s cookbook. I have used the combination of Aged Sharp cheddar and Jalapeno Monterey Jack cheese for the recipe. The combination of both the cheeses were simply delicious! Try it!
Recipe adapted from Meals for Every Occasion by Ricardo Larrivee
Macaroni And Cheese
350 g (3/4 lb) Elbow Macaroni, preferably Organic
3 Tbsp Butter
3 Tbsp Unbleached All-Purpose Flour
½ tsp Paprika
¼ tsp Dried Mustard
Pinch Ground Nutmeg
430 ml (1-3/4 Cups) Milk
50 g Aged Sharp Cheddar, grated
100 g Jalapeno Monterey Jack Cheese, grated
½ tsp Tabasco Sauce
Freshly Ground Black Pepper
Cook the macaroni according to the manufacturer instructions until al dente. Drain and coat lightly with olive oil and set aside.
Using the same pot, melt the butter. Add the flour, paprika, mustard and nutmeg and continue to cook for 1 minute, stirring constantly. Slowly whisk in the milk and bring it to a boil. Simmer the mixture for 2 minutes.
Mix in the cheeses, stir until melted and season with salt and pepper. Add the macaroni and Tabasco sauce. Adjust the season and if necessary thin the sauce with a small amount of milk. Serve immediately.