top of page
  • Writer's pictureCheyenne

Macaroni and Cheese


1/3 cup butter

1/3 cup flour

2 cups hot milk

½ tsp black pepper

1 tsp salt

½ tsp ground mustard

½ tsp garlic powder

¼ tsp cayenne pepper

1 ½ cups grated sharp cheddar

½ cup grated pecorino romano

¼ cup shredded yellow American cheese

2.5 cups macaroni*


  1. Melt butter over medium heat in a pan with high sides

  2. Once butter is melted, add in flour. Whisk constantly for 3-4 minutes. Roux should turn a brownish color

  3. Switch off the heat and slowly add 2 cups of hot milk. Keep whisking

  4. Turn heat back on medium and continue cooking about 2-3 minutes, or until mixture is nice and thick. It should coat the back of a spoon

  5. Stir in pepper, salt, ground mustard, garlic powder, and cayenne pepper

  6. Add all the cheese to the sauce and stir until all the cheese is creamy and melted, about 2-3 minutes. If sauce is too thick, add milk until it’s at desired consistency

  7. *Prepare macaroni according to package directions. I prefer a nice, thicker noodle. Stir noodles into the sauce and mix well until everything is coated. Allow to cook 2-3 minutes more

bottom of page