Ingredients
1 cup pasta (beautifully shaped in order to collect pockets of cheese and sauce)
2 tablespoons of butter
1/4 teaspoon of pink Himalayan salt
1/4 teaspoon of black pepper
1/2 cup finely chopped onion
2 tablespoons flour
1 cup of milk
1 cup or more of sharp cheddar cheese and add combine with a variety of cheeses, based on preference
1/3 cup cubed sharp cheddar cheese
1/2 teaspoon of chives (for color) or substitute red pepper (finely chopped-3 tablespoons)
1/4 teaspoon of red pepper flakes or cayenne pepper (optional)
The best macaroni and cheese always has this SECRET INGREDIENT… Do you know what it is? Reply to this post and the secret will be revealed… and if you’ve never used it, your macaroni and cheese will never taste the same again… I promise.
You can sprinkle the secret ingredient in the mix or on top of the dish at the end…
DIRECTIONS
Preheat oven to 350 degrees F
Cook pasta in boiling water (salt the water with Adobo seasoning and Olive oil). Cook according to directions. Make sure it is al dente (firm, but tender). Use a strainer to pour off hot water and run cold over the noodles to stop the boiling process… Set aside.
In a saucepan, (low to medium heat with constant stirring) combine the milk with the seasonings, onion and shredded cheese and gradually add the flour until you have a relatively smooth, but thick consistency.
Remove from heat and add chives and/or red pepper and the secret ingredient.
Add the drained pasta and mix thoroughly. Add the cubed cheese.
Pour the mixture into greased custard cups (use butter)… Bake for 20-25 minutes or until the top has light patches of brown and bubbly cheese…
And if you didn’t remember to put the secret ingredient in the mix, it works beautifully sprinkled on top when the dish comes out of the oven.
Allow it to cool down (just a little) prior to serving…