Macaroni and cheese from scratch.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen in partnership with FOH.
Cheese Sauce
INGREDIENTS
- 1 qt. Heavy cream
- 1 lb. Tillamook extra sharp aged white cheddar
- 1 lb. Tillamook monterey jack cheese
- ½ ea. Onion, diced
- 1 tbsp. Garlic, sliced
- 1 tbsp. Herb blend seasoning
METHOD
- Sweat onions, garlic, and add herb seasoning and saute for 1 minute. Add heavy cream and bring to a slight boil or scolding point. Pour into a Vitamix and blend in the grated cheese until smooth.
- Toss approx. 1 pint or a little more than 2 cups with your favorite cut of pasta. I prefer shells or rigatoni because cheese sauce gets trapped inside.
- Add a little Tillamook smoked cheddar into a non-stick pan. Add in desired amount of mac and cheese. Cook til a crust forms on the bottom and is golden brown. Flip over and serve.
NOTE: This cheese sauce recipe makes approx. 2 quarts cheese sauce. You will only need about 1 pint per 1 pound of cooked pasta .
