Preheat your oven to 350 degrees!
Part One- Mac and cheese sauté!
This will be your stuffing for your mac and cheese. Use whatever meat or vegetables you think would taste fabulous, I love to use sausage, peppers, mushrooms, broccoli, cauliflower, roast chicken, and switch up the combinations!
In this recipe I sautéed:
1 tsp Olive Oil
1 chicken sausage
1 beefsteak tomato
S and P to taste.
Part Two- Make Your Pasta
While your sauté is working, get your water boiling, season with salt, and cook about 250g of whatever type of pasta you like! Shells, macaroni, curly noodles, pastas that hold sauce, work wonderfully!
Cook your pasta about 1-2 minutes under what the package says!
Part Three- Your Scrumptious Cheesy Sauce
Now that has been easy so far, if you haven’t been paying attention, now is the time to do so. You will now master the cheese sauce.
2 tbsp Butter
1 clove Grated Garlic
2 tbsp Flour
¾ cup Milk (I use almond milk for non dairy and for less calories)
150g Grated Cheese (3/4 of one of those square sticks of cheese
-L’accentre cheese is lactose free!
Pinch of Cayenne
Pinch of Nutmeg
S and P to taste
In a small saucepan, while still cold, add your butter and grated garlic. Turn on to medium heat and let the butter melt slowly. When fully melted, let it cook the garlic for about a minute. Add in your flour, it should look like wet sand. When that has come together, add your milk in 2 or 3 parts, whisk until milk thickens and add next part. When combined, let thicken for a minute, add cayenne, nutmeg, S and P. Stir in your cheese in a figure 8 pattern (preferably with a wooden spoon, seriously this works and gives you a silky texture). Your yummy cheese sauce is ready to mix into your noodles and sauté!
Part Four- Your Topping
Mix one piece of bread into crumbs and combine with 1 tsp of Italian Seasoning or a few fresh herbs of your choice.
Top your mac and cheese and bake for 20 minutes at 350 degrees!
Bake for 20- 350 degrees.