I have many restaurant ideas in this noggin of mine and one of them is a Mac’N’Cheesery. I’d pretty much just serve all kinds of mac’n’cheese…and I’d make them sort of fancy. People love a good mac’n’cheese because it’s one of those comfort foods that’s great all year ‘round.
This is one of those mac’n’cheese ideas. I called it Portuguese because I put portuguese sausage in it. Other than that I don’t really know how else it’s Portuguese.
- Cavatapi noodles
- Colby jack cheese
- Cheddar cheese
- Pepper jack cheese
- Bell peppers
- Queso fresco
The first time I made mac’n’cheese it didn’t go well but that’s because I didn’t make a roux. Roux!! That’s the trick! Saute the shallots in about a tablespoon or so of butter and let it all melt get cozy. THEN add about a tablespoon of FLOUR to let it thicken up. After about a minute you can then add your milk. Let that warm up and THEN add your cheese.
That whole process took me a bit but I feel like I’ve got down pretty solid. Mac’N’Cheese ain’t no big deal. It’s actually pretty simple.
Once you’ve created the cheese sauce, add in your noodles and whatever else you wish to put in and give it a good mix. Then put it in a baking dish and make for about 10-15 minutes at 400 degrees. No big.
-‘til the next dish-