Sunday, April 04, 2010

Joey's Mac and Cheese

9 Cups of Sharp Cheddar Cheese (shredded) (6 for the sauce, 3 for the topping)
2 Lbs of elbow macaroni (or whatever the hell you want to use)
6 tablespoons of butter
6 cups of milk
5 tablespoons of flour
3 cloves of garlic (diced)
2 tablespoons of yellow mustard
2 tablespoons of hot sauce
1/4 cup of barbecue sauce
1/2 tablespoon of salt
1/2 tablespoon pepper

Starting Tasks:
* Pre-heat oven to 350 degrees.
* Boil water and cook the macaroni as directions dictate. (After you drain the pasta, keep it in the pot you cooked it in so you can pour the sauce in there and mix it up)

1. In a sauce pot, melt the butter and and the garlic, let it cook for 2 minutes.
2. Add the milk and bring to medium-low heat.
3. Add the flour and start to whisk (with an egg beater) to eliminate any lumps. (NOTE: After several minutes, if you still have lumps, take them out with a spoon).
4. Add the cheese slowly (make sure to keep the reserve), continuing to whisk. Keep whisking until the cheese mixture is totally smooth.
5. Add the mustard, hot sauce, salt, pepper, and BBQ sauce.
6. Pour the cheese sauce into the pot with the macaroni. Mix it well.
7. Transfer the macaroni into a large casserole dish and top with the reserve cheese. (OPTIONAL: Some people like to add bread crumbs or potato chips, you can do that if you want now). Also - add salt and pepper to taste.
8. Put in the pre-heated oven and let it cook for 30 minutes.