Grobe Recipes

Blamco Mac and Cheese

• 1 lb elbow macaroni, cooked
• 2 medium carrots, chopped
• 1-1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tsp Worcestershire sauce
• 1/4 cup all-purpose flour
• 2 tsp ground mustard
• 2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 5 tbsp unsalted butter
• 8 ounces sharp cheddar cheese, shredded
• 4 ounces fontina cheese, shredded
• kosher salt and pepper

1. Fill a medium pot with water and bring to a boil. Add the carrots, cover, redude the heat to medium, and simmer for 5 minutes, or until the carrots are tender. Drain and transfer the carrots into a blender. Add the milk, heavy cream, and Worcestershire sauce and blend until smooth.
2. Combine the flour, ground mustard, garlic powder, and cayenne pepper in a small bowl. Place a large saucepan over medium-high heat and add the butter. Once the butter is melted, add the spiced flour while constantly whisking. After the butter and flour have combined into a roux, slowly whisk in the carrot and milk mixture until fully combined.
3. Whisk in the cheddar and fontina cheese in small batches. Season with kosher salt and pepper. Add the cooked macaroni to the cheese sauce and stir to coat the macaroni fully.

Do not use pre-shredded cheese as many times they add anti-caking agents.