Willie Maes Mac 'n Cheese

Haynes

1 quart elbow macaroni

2 cups yellow mild cheddar cheese (shredded)

2 cups white American cheese (shredded)

¼ lb melted unsalted butter

1 teaspoon cayenne pepper

1 teaspoon of white pepper

1 teaspoon of salt

½ quart of heavy cream

1 ½ cup of evaporated milk

½ teaspoon parsley flakes dry or fresh

½ teaspoon of garlic powder

2 teaspoon of all-purpose flour

Bring 3 ½ quarts of water to a rolling boil and then add pasta to the salt water. Boil for 12 to 15 minutes until al dente. Drain the pasta saving one cup of pasta water.

Return pasta to pot with cheese, milk, heavy cream and butter immediately, on a low fire stirring frequently until cheese is melted.

Add spices, flour, and drizzle in pasta water as needed while stirring. Pan the mac and cheese. We use a steamer but you can place in the oven for 15 mins on 350 degrees.

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