|Mac 'n' cheese with Sriracha Sauce|
Andy created his own special version yesterday. It's creamy, cheesy, and there are even some greens included to make us feel good about ourselves. His claims for this recipe are that most of the ingredients are flexible and that this could be created in an endless amount of ways.
I personally liked how this specific combination tasted, which is why I'm excited to be encapsulating the recipe onto this blog for future reference.
Mac 'n' Cheese:
1 lb. of shell pasta
1/2 cup of flour
2 cloves of garlic
1/2 cup of butter
3 cups of vegetable broth (or chicken broth if you so desire)
1.5 cups of 2% milk
2 cups shredded sharp cheddar
1 bunch of chopped yukina savoy (or other green)
1 cup bread crumbs
cayenne pepper, salt, and pepper to taste
1. Cook the pasta al dente.
2. Drain the pasta, run under cool water, and save until later.
3. In a saucepan, melt butter. Add chopped onion and garlic. Cook until onion is translucent (3-5 minutes).
4. Add flour, a few spoons at a time, to make a roux.
5. Add broth until mixture becomes smooth and creamy.
6. Simmer for a few minutes.
7.Slowly add milk and cheese. Stir and cook until cheese is melted, but not boiling.
8. Stir in pasta and greens. Add cayenne pepper, salt, and black pepper, if desired.
9. Put mixture into 13x9 baking dish. Cover with breadcrumbs.
10. Cook at 350 for 5-10 minutes, until breadcrumbs appear toasted.