Post by @keeganmcmanus

Mac is Back! The most highly requested recipe I’ve ever received: Mac and Cheese 🧀 this is an absolute must for your tailgate and football spreads this season! Recipe 1lb macaroni shaped pasta 1/2 cup kerrygold butter 1/2 cup all purpose flour 2 cups heavy cream 4 cups whole milk 2 cups yellow cheddar shredded 2 cups white cheddar shredded 1 cups Colby Jack shredded 1 cup part skim mozzarella shredded 1 cup panko breadcrumbs (2 T butter) Salt & White Pepper to taste *Reserve one cup of shredded cheese for topping Start by shredding all of your cheese, do your best to avoid pre shredded cheese as it will not melt properly Boil your pasta to a couple minutes shy of al dente, it’s going to get baked and you don’t want it overcooked! Texture is key! Reserve some pasta water if the cheese sauce needs to be looser. In a heavy bottom pot, melt your butter over medium heat and whisk in your flour. Mix for 1-2 minutes to cook out the raw flour taste Add in your heavy cream while whisking constantly Add in your whole milk while whisking constantly After about 8-10 minutes, the milk mixture should thicken and you can turn off the heat and fold in your shredded cheeses. If it is too thick, add in some pasta water. Once melted, add in your macaroni and stir to combine. Season with salt and white pepper to taste. Butter a baking dish and pour in your luscious Mac and cheese mixture Toast your breadcrumbs in a small pan with butter. Top Mac and cheese with breadcrumbs. Top with reserved shredded cheese Bake at 375 for 30 minutes or until browned and bubbly. Enjoy! #macandcheese #Recipe #privatechef #personalchef #jerseyshore