(Tablespoon) Kosher or Himalayan sea salt and 1/2 T. flour , and whisk together for 2-3 minutes to let it cook.Īdd in 1/2 T. (1 stick) of butter in a large saucepan over medium heat. The only bummer is the tired hand you’ll have from grating all of that cheese.īoil your choice of pasta (it doesn’t matter the shape, just choose one that holds all the cheesy goodness) in water salted with a teaspoon or so of kosher salt until al dente. Crispy on the outside and hot and gooey on the inside. Also, we’ve grown quite fond of next-day-leftovers* pressed flat and fried in refined (no coconut flavor) coconut oil. Our favorite combinations are a Havarti (2 c.) – Cheddar (4 c.) blend with bacon, or smoked Gouda/Cheddar with ham. Add some bacon or crab if it floats your boat! Pulled pork with onions and barbecue sauce? Oh good heavens! We love to add chunks of ham and make it a full meal. How about Loaded Roast Beef and Bleu Sliders? You should probably check them out! Heck, this would make a PBJ look great. This one is the one I make to go along with Buttermilk Fried Chicken Tenders or Hammy Sammies or Beef Roast Sandwiches. Let stand 5 minutes before serving.This is the original picture that made THE Mac go viral! Pour pasta into prepared baking dish sprinkle with cheeses and chile powder. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly.Cook penne, according to package direction, for 2 minutes less than recommended on the package. Bring a large pot of water to a boil over high heat.Butter or oil and 8-inch baking dish set aside.
Use immediately or refrigerate up to 3 days.Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Add cheeses, salt, chile powder, and garlic powder. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Continue whisking and cooking for 2 minutes. Melt butter in a heavy-bottomed saucepan over medium heat whisk in flour.
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