Page 133 - Whats The Vibe By Chef Bruja

Prep time: 10 minutes Bruja’s Baked

Co king time: 1 ho r

Mac & Cheese

Se ving time: 5 - 8

Inst uctio s Ing edients

• First, shred all your cheese. 3 cup sharp cheddar, 2 cups smoked gouda, 1 cup Monterey & Colby jack. • 1/2 box ( 4 ounces ) of Cellentani or large elbows.

• When you're done, grab your medium-size pot and put 1 cup of chicken stock, 2 cups of water, 1 tsp olive oil, and 2 • 4 tbsp of butter.

tsp chicken bouillon. Place a lid on top and set the heat to medium. • Three cups fresh shredded sharp cheddar.

• Let this come to a boil; it'll take about 10 - 12 minutes; it is ready once the water is bubbling vigorously. • 2 cup fresh shredded smoked gouda.

• Grab your box of Cellentani pasta, pour half of the box ( 2 cups ) into the water, and stir. Set your heat to medium- • 2 cup fresh shredded Monterey & Colby Jack.

low and place your lid on top. Cook for 6 minutes, because it will cook more in the oven. • 1 tbsp sour cream.

• Once your pasta is done, strain and run cold water over them, so they don't stick. • 1 tbsp cream cheese.

• Season with 3 tsp Chef Bruja everything seasoning. • 3 tbsp all-purpose flour.

• Suppose you're using a cast iron ( which I would highly recommend ) for baking your Mac; it's best to use a 12-inch • 1 cup chicken stock.

pan for this amount of servings and portions. If not, you can use any medium-size pot or deep 10 - 12 inch pan. • 1/2 cup whole milk.

• Put your heat on medium-low, then put your 4 tbsp of butter. Let that melt and 3 tbsp flour. • 1 cup heavy cream.

• Whisk that together. • 2 tsp chicken bouillon.

• Add 1/2 cup whole milk and 1 cup of your heavy cream, whisk, then let that come to a light bubble as well. Once it • 3 tbsp Chef Bruja everything seasoning. ( optional )

does, add 2 1/2 cups of sharp cheddar, 1 cup of smoked gouda, 1 cup of pepper jack, and 1 cup of Monterey & Colby • 1 tbsp garlic powder.

jack. Stir and let this melt fully. Keep stirring consistently throughout making the cheese sauce because it's very • 1 tsp smoked paprika. ( optional )

important that you don't burn the cheese. If you feel it is getting very hot, set the heat lower. Once it's melted, 1 • 12-inch deep cast iron pan or 8 x 8 x 3 baking pan

tbsp of cream cheese, 1 tbsp of sour cream, and mix. You want your cheese sauce to be bouncing back; what I mean ( as shown in picture )

by that; is when you pull from the cheese sauce, the cheese stays connected. This helps bind later for your Mac.

• Preheat your oven to 400 degrees Fahrenheit.

• Season to your liking, but also do not be afraid to season your Mac! Put 2 tbsp Chef Bruja everything seasoning. Tips & Tricks

This does not make your Mac & cheese spicy! Just a good spice. I recommend adding a little of everything, mixing,

then tasting before adding more for your own preference.

• Put your pasta in the cheese sauce and mix together; your cheese should be binding to your noodles. • You do not have to use Cellentani pasta if you prefer.

• Butter your baking pan or cast iron and pour your Mac & cheese in there. • Any baking pan you use, you want it to be deep! This gives

• Evenly spread 1 cup sharp cheddar and 1 cup smoked gouda over your macaroni, make sure it completely covers the Mac room to bind and flavors to come together as long

over the noodles because if not, it will burn the noodles, and we don't want that. as the mc fits and has room for its cheese crust; it's okay!

• Place in the oven for 25 - 30. Once it is ready, it should have a light brown crust to it. Take it out of the oven and • Cast irons are personally my favorite for this recipe and a

set it aside to cool, then serve! great investment.

• If you prefer eggs in your Mac & cheese, feel free to add, I

just prefer not to.

• This by no means is Mac Pie. Traditional Mac pies have

eggs in them. So if you prefer a drier or stiffer Mac and

cheese, add your eggs; this recipe will still bind your noo-

dles because of the roux we make; as you can see in the

photo, if you prefer that, whisk two eggs and add to your

macaroni.

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