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macaroni and cheese

chef's corner

October 2014

Written by
Chris Peterson

Chef's Corner

Macaroni and cheese photoExecutive Chef Chris Peterson cooks up the perfect fall comfort food and everyone’s favorite guilty pleasure: Macaroni and Cheese


1 ounce butter
1 ounce flour
1 cup milk
2 teaspoons kosher salt
1 teaspoon white pepper
1 cup, plus four tablespoons shredded cheddar
1 pound cooked macaroni pasta


In a large saucepan, melt the butter. Once melted, whisk in the flour until thoroughly incorporated. Keep cooking, stirring until mixture turns a golden brown. Add cold milk to the mixture, and bring it to a simmer. Season to taste with salt and pepper. Stir until mixture is nice and thick. Fold in a cup of cheddar cheese. If it gets too thick, thin it with a little milk. Gently toss with the cooked macaroni and top with the remaining four tablespoons of cheddar on each plate.

Added Indulgence

For an extra guilty pleasure, try incorporating the following add-ins to the mix:

Fontina cheese
Gruyere cheese
Goat cheese
Smoked Gouda
Andouille sausage
White truffle oil
Spinach and artichoke
Sun-dried tomatoes
Roasted garlic

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