CHEF

TOO
KOOL

KRACK & CHEESE

IT'S SO GOOD THAT YOU'LL BECOME ADDICTED!!!

ingredients
3 cups milk
2 cups heavy cream
4 tbsp butter
1/4 cup All-Purpose Flour
1/2 tsp salt
1/2 tsp Cayenne pepper
1/2 teaspoon Black pepper
1.5 cups Extra Sharp Cheddar cheese, shredded
1.5 cups Mozzarella & Cheddar cheese,
combined
4 cups elbow macaroni
1 tbsp Olive oil

tips
Al Dente - firm to bite but not crunchy.
Remove foil with 3 minutes left so macaroni can slightly
brown at the end.
Always stir with a spoon.

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 Preheat oven to 400° F.
Butter a 9x12 baking dish, set aside.

1 Cook macaroni al dente, according to

package instructions. Drain and toss with
olive oil to keep from sticking. Set aside.

2
In a small saucepot, heat 1.5 cups of milk on low.
Don't boil or milk will curdle.

In a medium saucepot, melt butter over

medium-low heat whisking in flour until
smooth. Gradually add heated milk a little
3 at a time to make the roux. Don't leave
roux unattended or it'll burn. With a
rubber spatula, fold roux for 2 minutes on
medium-low heat.

4
Gradually whisk in remaining milk and heavy cream
whisking continuously until thickened.

Fold in 1.5 cups of Mozzarella/Cheddar cheese

5 combo along with salt, black pepper, and Cayenne
pepper until smooth. Then, stir in macaroni.

Spoon the mixture into a lightly greased baking dish

6 and top with remaining cheese cooking covered for
20 minutes or until golden. Enjoy!

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