Pointer's Place

This Mac n’ cheese formula is a real winner. It’s not an exact science, much more of an art! This recipe freezes well into little muffin cups for toddler serving size portions or in a large pan for a side with dinner on another day.

1. Cube up some cheese. I recommend at least two different kinds. I often use medium and cottage Cheddar (Kirkland). I’ve also used sharp cheddar and pepper Jack, Gruyère and havarti, etc. 
2. Boil your pasta per directions on the box.
3. Make a roux and slowly add milk (eyeball it based off of your pasta). You could also use some bone broth too for added nutritional benefits. 
4. Add spices (garlic, pepper, cayenne) 
5. Remove from heat, Melt the cheese into the white sauce
6. Incorporate both together and serve. 

Optional: make extra sauce for the noodles (so it doesn’t get dry) and put it in a 13×9 with breadcrumbs on top to crisp it up.