QUESO MAC & CHEESE
Servings
4-6
Total time
1
hourThis Texas-inspired twist on a classic mac is about the best thing to happen to a noodle in a long time. The silky cheese sauce gets a nice umami lift from our House Blend. This mustard-rich, all-purpose blend is a must for your pantry. Our Candied Jalapenos stud the sauce for a mac & cheese that’s a spicy masterpiece. Big time comfort and Texas-sized flavor!
Ingredients
4 cups uncooked elbow macaroni
1 stick butter
1/2 cup flour
2 tsp House Blend
1 cup cream
3 cups milk
1/4 cup Candied Jalapenos
1.5 cups shredded cheddar cheese
1/2 cup shredded gouda cheese
Instructions
- Pre-heat oven to 350°F. Spray a 9X13 baking dish with nonstick spray. Cook 4 cups elbow noodles in heavily salted water until al dente. Reserve 1/2 cup pasta water. Drain but do not rinse..
- Coat garlic cloves with avocado oil and roast for about 25-30 minutes.
- Melt butter in a saucepan over medium heat, add flour and House Blend and whisk to incorporate. After 1 minute, add milk and heavy cream and whisk to combine. Bring to a simmer and cook gently until the sauce is smooth and thickened, about 3-5minutes. Add in the Candied Jalapenos. Puree in a blender for a smooth sauce or leave it chunky with bits of Jalapeno studding the sauce.
- Reserve 1/2 cup cheddar cheese. Add 1 cup of the cheddar and all of the gouda cheese to the sauce, whisking to combine. Add in the cooked elbow noodles and fold to incorporate. Move to the 9X13 dish and bake, covered, for 25 minutes.
- Remove from oven, uncover and sprinkle the reserved 1/2 cup cheddar cheese on top. Turn the oven up to 400°F and bake uncovered for 8-10 minutes or until the cheese is melted and beginning to brown.
