There’s nothing like some warm, gooey mac and cheese in the dead of winter. This mac and cheese is a great stand by recipe- it never fails! The key is the salt content- this dish needs to be well seasoned. As a side note, I like my mac and cheese with garlic and onions- I think it adds more flavor so give it a try!
Spicy Mac and Cheese
Total Time: 30 min
• 1 1/2 tablespoon butter
• 1/2 cup onion, finely chopped
• 4 cloves garlic
• 1 1/2 tablespoon flour
• 3/4 cup whole milk
• 1 1/2 cups half-and-half
• 4 1/2 cups shredded cheddar cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 3 cups dried elbow pasta, cooked until almost al dente in salted water
Add butter to a medium saucepan over medium heat. Saute onions until soft and add garlic. Sprinkle flour over onions and garlic; stir, and cook 1 minute until the raw flour taste is gone. Add the milk and half and half into the roux, whisking until very smooth. Bring to a boil, remove from heat and add cheese.
Stir until combined and add salt, pepper, cayenne, and pasta. Pour into ungreased casserole dish. Broil 2 minutes until browned.