Ingredients:
8 oz. elbow macaroni
1/4 cup minced shallot
2 tablespoons butter, plus more for baking dish or ramekins
2 tablespoons flour
1 cup heavy cream
1 cup whole milk
2 cups grated Cheddar cheese
1 cup grated Colby Jack cheese
2 tablespoons cream cheese
1 teaspoon Franks Red Hot Sauce
1/2 teaspoon dried/ground mustard
salt and pepper, to taste
Pecorino Romano cheese, grated
Directions:
Bring a large pot of water to boil. Once boiling add a generous amount of kosher salt. Add macaroni and cook as package directs.
Butter 6 ramekins or oven proof baking dish.
While the noodles are cooking, heat butter over medium low heat. Add shallots and cook until soft and translucent about 5 minutes. Add flour and stir constantly for a minute. Increase the heat to med-high and pour in the milk and cream. Bring to a simmer, reduce heat, and add in cream cheese, cheddar and colby jack. Once the cheese has melted, add the hot sauce, mustard, and season with salt and pepper. Add the drained noodles to the cheese sauce, stir and evenly distribute the mac and cheese into prepared ramekins or baking dish. Grate fresh pecorino over top and bake {on a sheet tray} in a preheated 400 degree oven for 15-20 minutes or until the cheese is golden brown and bubbly.
*www.simplyscratch.com
*www.simplyscratch.com