Family style Mac and cheese

The best part about the holidays is the traditions! And this Mac and Cheese is a staple at my family’s get togethers. I’ve been helping my mom make this recipe since I was a kid. It’s the perfect indulgent, cheesy dish to feed a crowd this holiday season. Every year my mom serves this, within minutes it's gone. What makes this mac and cheese taste so good is the cheese sauce base. It's made with 2 types of cheese, milk and a roux* to thicken and make it super creamy.

*A roux is a flour and butter mixture that is used to thicken sauces. It is usually added to the sauce while it's at a slow simmer. As the flour cooks and the glutens start to expand, the sauce thickens.

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4-8

The Goods:

32 oz dried macaroni noodles

1 cup shredded mozzarella

1 cup shredded sharp cheddar

1 cup shredded pepper jack

1 tsp kosher salt + to taste

1/2 tsp ground white pepper

1/2 tsp paprika

1 quart milk

2 yellow onions, diced

1/4 cup celery, diced

2 cloves garlic

1 tbsp extra virgin olive oil

1/4 cup cilantro

1/4 cup butter

1/4 cup ap flour

The Method:

1. Preheat oven to 425.

2. Add the onions, celery, garlic, cilantro and a big pinch of salt into a food processor or blender

and puree into a paste.

3. In a nonstick pan, begin to make a blonde roux with the butter and flour. Set aside.

4. In a separate, heavy-bottom pot, turn on medium heat and add olive oil and the puree and fry

for one minute stirring constantly.

5. Add the salt, pepper, paprika and milk. Bring to a slow simmer.

6. Once simmering, slowly add in the cheddar and pepper jack to melt.

7. Still at a slow simmer, add the roux to thicken the cheese sauce.

8. Once the sauce has thickened, add in the uncooked pasta then mix well.

9. Pour in a large baking dish, cover with foil and bake for 15 minutes.

10. After 15 minutes, remove the foil, sprinkle the mozzarella cheese on top and bake for another

10 minutes or until the cheese is golden brown.