This gray and rainy weather has me craving delicious comfort food. I have a pretty good basic macaroni and cheese recipe, but love to spice it up once and awhile with a (tiny) kick of adobo sauce. The best thing about homemade macaroni and cheese is that you can throw in your favorite combinations of vegetables, spices or meat to make your own signature dish.
Smoky Macaroni and Cheese
Adapted from Rachael Ray 365: No Repeats
1 lb of your favorite pasta
1 tb of olive oil
2 tbs unsalted butter
1/2 cup of finely chopped garlic, shallot, onion mixture
3 tbs of whole wheat flour
2 cups of milk
2 cups of chicken stock or broth
1.5 cups of sharp cheddar cheese
1.5 cups of Mexican blend cheese
Adobo sauce to taste (For the kids, I usually do 1 tsp, for adults 2 tsp)
- Bring a pot of water to a boil. Add salt to the water. Cook pasta according to directions. Drain well and return to pot.
- While the pasta cooks, heat a medium sauce pan over medium-low heat. Add olive oil and butter until it melts.
- Add the garlic, shallot, onion mixture and cook for 2-3 minutes.
- Raise the heat a bit, then whisk in flour. Whisk together until the roux bubbles up and then cook for 1 minute more.
- Whisk in milk and chicken stock and raise the heat a bit higher to bring to a quick boil. Once it bubbles, drop the heat and cook until sauce thickens about 3-5 minutes.
- Add cheese and adobo sauce to the thickened sauce and stir to melt it. About a minute.
- Pour over pasta and toss to combine.
Enjoy my little take on spicy comfort and have fun creating your own macaroni and cheese recipe! What do you add to yours that makes it special?
— Kim Fletcher, Parenting Program Volunteer