Posted by Corey Loftus on
Mac & Cheese Revival
- Cook Time: 20 Min.
- Serves: 4
Directions
1. Bring a large pot of salted water to a boil over high heat and cook the pasta according the package directions. Drain into a colander without rinsing.
2. While the macaroni is cooking, make the sauce: In a large sauté pan or skillet, melt the butter over medium heat. Whisk the flour into the butter until the flour bubbles and cooks through, about 1 to 2 minutes. Slowly whisk in 1 cup of the milk in a thin stream, continuing to whisk until any lumps are gone and the sauce is smooth.
3. Add the remaining milk and whisk until smooth. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens, about 5-8 minutes.
4. When the sauce is thick, remove from the heat and stir in the grated cheese and Bachan’s Japanese Barbecue Sauce.
5. Add the drained macaroni and combine. Taste and season with salt and pepper. Enjoy drizzled with extra Bachan’s Japanese Barbecue Sauce.
ingredients
2 tbsp Bachan's Original Japanese Barbecue Sauce
8 ounces macaroni
3 tbsp butter
3 tbsp all purpose flour
1.5 cups milk
2 cups grated mild cheddar
1 cup grated mozzarella
1/2 tsp salt, or to taste
1/2 tsp freshly ground pepper, or to taste
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serves: 4
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