Ahhh the end of the week! This is often the time people turn to quick fixes for meals! Here’s a home made meal, than can be done in no time!

Homemade Mac&Cheese!
For Family of Four

Cheese Sauce ( 1.5lb Roux)*
12oz unsalted butter, melted
12oz All-Purpose flour,sifted
1 gallon, milk 2%
1 pint heavy cream
3 cups medium cheddar, grated
3 cups olde cheddar, grated

In a heavy bottomed saucepan, on medium heat add butter and melt till fully liquid. With a whisk, gradually add in your flour- making sure it is fully incorporated into the flour. Cook the roux for several minutes, stirring occasionally till it appears dry. Well whisking continually, gradually add the milk while fully incorporating the roux into the milk. Whisk on cream, add bay leaves and whole cloves. Reduce to a low simmer. Allow to thicken till the bechamel• Is thick enough to coat the back of a spoon. Once the desired thickness is reached, strain the bechamel. Return to heat, gently fold in the cheese. Season and simmer on very low heat.

In the in term, bring a large pot of salted water to a full, rapid boil. Add macaroni noodles, cook till al dante. In a. large casserole dish mix cheese sauce and pasta. Top with herbed bread crumbs. Bake in the oven @ 350F till the topping is browned.

You can add tomatoes or asparagus if you wish.

* A roux is a classical french thickening agent. It is equal parts, by weight of butter and flour. If thickening a sauce that is already hot, roux must be cold. If roux is already hot, liquid it is to thicken must cold.

•Bechamel, is one of the five mother sauces that was standardized by Chef Escoiffer in the late 19th century.

Enjoy!

BJV