Mac & Cheese - Noodles And Co. Style
- 2 lbs macaroni noodles
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups half-and-half cream or 4 cups whole milk
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon fresh ground pepper
- 4 cups monterey jack cheese, shredded
- 2 cups colby-monterey jack cheese, fine shred
- 1/4 cup fresh parsley, chopped (garnish)
- Cook the macaroni according to the directions to al dente; do not overcook!
- Heat a sauce pan over medium heat. Add the butter to the pan and melt. Then add the flour. Start to whisk and make a roux.Whisk until the butter mixture starts to boil and bubble. Cook for another minute until it starts to lightly brown.
- Slowly whisk in the cream. Continue to whisk and cook until it starts to thicken up.
- Add the salt, pepper, paprika and Monterey Jack cheese. Whisk until the cheese is melted. The sauce will still be a little "liquidy".
- Pour about 1/2 cup of the cheese sauce into the bottom of a bowl. Then add about 1 cup of cooked noodles over the sauce.Top this with about 1/2 c of the shredded colby jack. Top with fresh parsley for color. Before you eat; mix it all together in your bowl into delicious perfection.
- We keep the extra cheese sauce for quick leftovers over fresh noodles or vegetables.
macaroni noodles, butter, flour, cream, salt, paprika, fresh ground pepper, cheese, colbymonterey, fresh parsley
Taken from www.food.com/recipe/mac-cheese-noodles-and-co-style-470044 (may not work)