We love a steamy bowl of mac & cheese! Our version has an addictive garlicky flavor and a little cayenne heat. All of the ingredients can be found at Ole’! super market at Grand Gateway in Xujiahui. We made a big batch so to heat left overs back up the next day, just mix in a little milk and grate extra cheese on top. Enjoy ^.^~

1 package tiburon or macaroni, 250g
3 cloves garlic, finely minced
4 tablespoons butter
3 tablespoons flour
4 cups milk
2 cups loosely packed sharp cheddar, grated
2 cups loosely packed Gruyere, grated
½ teaspoon cayenne pepper
A small pinch of nutmeg
Kosher salt
Freshly ground black pepper

Cook the tiburon pasta according to the package directions, about 6 minutes. Drain well.

Warm the milk in the microwave for 3 minutes. Heat 3 tablespoons butter in a medium saucepan, add the minced garlic and flour and cook for about 2 minutes, stirring with a whisk. Lower the heat and while whisking, pour the hot milk in. Continue to whisk until smooth and thickened. Simmer for 5 minutes to cook out the raw flour flavor.

Take the saucepan off the heat, add the cheddar and Gruyere, kosher salt to taste, cayenne and nutmeg. Put back on the stove with a very low heat. Add the tiburon pasta and stir until combined with the creamy cheese sauce.

Ladle mac & cheese into a bowl and serve immediately.

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