Ingredients
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2 lbs macaroni noodles
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4 tablespoons butter
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4 tablespoons flour
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4 cups half-and-half cream or 4 cups whole milk
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1 teaspoon salt
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1 teaspoon paprika
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4 cups monterey jack cheese, shredded
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1/4 cup fresh parsley, chopped (garnish)
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1/2 teaspoon fresh ground pepper
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2 cups colby-monterey jack cheese, fine shred
Instructions
- Cook the macaroni according to the directions to al dente; do not overcook!
- Heat a sauce pan over medium heat. Add the butter to the pan and melt. Then add the flour. Start to whisk and make a roux.Whisk until the butter mixture starts to boil and bubble. Cook for another minute until it starts to lightly brown.
- Slowly whisk in the cream. Continue to whisk and cook until it starts to thicken up.
- Add the salt, pepper, paprika and Monterey Jack cheese. Whisk until the cheese is melted. The sauce will still be a little "liquidy".
- Pour about 1/2 cup of the cheese sauce into the bottom of a bowl. Then add about 1 cup of cooked noodles over the sauce.Top this with about 1/2 c of the shredded colby jack. Top with fresh parsley for color. Before you eat; mix it all together in your bowl into delicious perfection.
- We keep the extra cheese sauce for quick leftovers over fresh noodles or vegetables.