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    SPECIAL SHAVUOS RECIPE-MAC AND CHEESE

    INGREDIENTS:

    8 oz elbow macaroni uncooked

    Cheese Sauce:

    2 TBS butter

    2 TBS all-purpose flour

    1/2 tsp sea salt

    1/4 tsp garlic powder (optional but

    recommended)

    1 cup whole milk

    1/4 cup sour cream or Greek yogurt

    2 tsp yellow mustard

    2 cups shredded cheese (I use

    mozzarella and cheddar)

     

    You really can’t go wrong with Mac and Cheese on any day. It can be ready to serve in less than

    20 minutes. A real comfort food for both adults and kids!!!

    DIRECTIONS:

    Cook elbow macaroni according to package instructions. Add 1/4 tsp salt to the water used to boil the

    noodles. Drain, and set aside.

    Make the cheese sauce:

    Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.

    In a medium saucepan over medium heat, melt the butter.

    Add flour mixture and whisk to combine.

    Cook for 1 minute until mixture is slightly brown.

    Add 1 cup milk and whisk until the mixture is smooth.

    Add sour cream (or Greek yogurt) and mustard and whisk until smooth.

    Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.

    Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until

    cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.

    Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.

    Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks

    to the noodles. Serve warm!