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Mouse Trap Mac n Cheese

Easy, flavorful, rich and creamy mac and cheese!

INGREDIENTS – Cheese Sauce makes 6 servings

  • 2 Tsp garlic powder
  • 2 Tsp black pepper, freshly ground
  • 1 pint heavy cream
  • ½ lb. cream cheese
  • 1 ½ lb. processed cheese * (i.e. Velveeta)
  • ½ lb. aged cheddar cheese, grated (i.e. Tillamook)
  • 1 lb. box of cavatappi or elbow mac
  • Kosher salt to taste
  • Whole milk to taste

 

METHOD

  1. Place heavy cream in a heavy bottomed sauce pot and bring to a simmer over medium heat. Meanwhile dice Velveeta and cream cheese into large cubes. Once the cream comes to a simmer, add the garlic powder and black pepper and turn to low heat.
  2. Slowly incorporate Velveeta and cream cheese while whisking. Season with salt to taste and keep warm.
  3. Boil 4 quarts of water and season liberally with salt. Add the pasta and cook al dente, 2-3 minutes less than recommended cooking time.
  4. Strain, while hot, add to the warmed sauce and begin to stir vigorously. Adjust the consistency of the sauce with milk to your desire.
  5. Add half the grated cheese and stir until fully incorporated and hot. Dish either into ovenproof ramekins for individual portions or into a large casserole dish for a family style share.
  6. Top with remainder of grated cheese and bake or broil until golden and crispy.

 

*At Barton G the Restaurant we’ve developed a cheese sauce base through a process using various salts (i.e. sodium citrate) that allows the natural cheese in that base to be pliable without separating or curdling under high heat. A processed cheese product would offer a very similar outcome and ensure a smooth and creamy sauce that can be baked, broiled for a crispy top without the risk of “breaking” or curdling.

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