Posted on November 17, 2013 by Anne Milneck | 0 comments
You can find Chris in the store on Saturdays and school holidays. Chris' first calling is teaching--he's a third grade teacher and has been at it for nearly 20 years. He brings the order and patience of an elementary school teacher to the store which is exactly what we need on busy days. Chris favorite side is mac and cheese. After years of making the dish for the family, Chris has taken over for Gramma Sue and now prepares it for their holiday meal. What a delicious tradition!
1 lb elbow macaroni, cooked al dente in generously salted water
1 Egg, Beaten
4 Tbl Butter plus 2 Tbl Butter
1/4 cup Flour
2-1/2 cups Whole Milk
1 pound Cheese, Grated
1/2 tsp salt
1/2 tsp ground black pepper
In a large pot, over medium heat, melt 4 tablespoons butter and sprinkle in flour. Cook, creating a blonde roux, for five minutes not allowing the mixture to burn. Pour in milk and cook for five minutes until very thick. Reduce heat. Have the beaten egg ready in a small bowl. Slowly drizzle in a bit of the mixture from the pot into the egg while whisking continually--tempering the egg. Then pour egg mixture back into the sauce. Stir until smooth. Add in half the cheese and stir to melt. Add salt and pepper. Taste the sauce and add more salt if necessary. Pour in drained macaroni and stir to combine. Again, taste the mixture and add salt if needed. Pour into a buttered 9X13 baking dish. Top with remaining cheese. Cut remaining 2 Tablespoons butter into bits and place on top the casserole. Bake at 350 degrees until warmed through and the cheese on top is golden brown and delicious.
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