Macaroni And Cheese

• Recipe adapted from Meals for Every Occasion by Ricardo Larrivee
• Macaroni And Cheese
• Ingredients
• 350 g (3/4 lb) Elbow Macaroni, preferably Organic
• 3 Tbsp Butter
• 3 Tbsp Unbleached All-Purpose Flour
• ½ tsp Paprika
• ¼ tsp Dried Mustard
• Pinch Ground Nutmeg
• 430 ml (1-3/4 Cups) Milk
• 50 g Aged Sharp Cheddar, grated
• 100 g Jalapeno Monterey Jack Cheese, grated
• ½ tsp Tabasco Sauce
• Sea Salt
• Freshly Ground Black Pepper

Method

Cook the macaroni according to the manufacturer instructions until al dente. Drain and coat lightly with olive oil and set aside.

Using the same pot, melt the butter. Add the flour, paprika, mustard and nutmeg and continue to cook for 1 minute, stirring constantly. Slowly whisk in the milk and bring it to a boil. Simmer the mixture for 2 minutes.

Mix in the cheeses, stir until melted and season with salt and pepper. Add the macaroni and Tabasco sauce. Adjust the season and if necessary thin the sauce with a small amount of milk. Serve immediately.

Serves 4