Macaroni and cheese a real comfort food.

Hello everybody,
Besides being a licensed journeyman plumber, I also had formal training in the culinary field. In fact , I cooked professionally for 18 years. I just though I would offer up my version of macaroni and cheese. This recipe makes alot of mac-cheese , however my kids eats this like a vacuum sucks up dirt. The complete recipe will be supplied at the end of this post. You start by warming up your milk.
In another pot, melt your butter for your roux ( A roux is equal parts of flour and a fat).

While your butter is melting, put a pot of water on for your noodles, add about a table spoon of salt.
Add your flour to the butter and stir with a wooden spoon.
You want to cook the roux so it looks blonde in color, if your over cook the roux it will have a harsh nutty smell and flavour.

Let the roux cool for about 5 minutes before adding to the milk. Use a wire whisk to mix your sauce until it is smooth.
Add your seasoning, salt and pepper to taste, about 1/4 teaspoon of nutmeg. I like adding garlic to the sauce for a little kick.
Another ingredient to add is mustard, it will enhance the sauces flavour.
Cook the sauce at a low to medium heat , mixing it occationally to prevent from burning to the bottom of the pot.
It will be done when so that when you dip a spoon and pull it out the sauce just lightly coats it.![011.JPG]
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Add your chedder cheese , old of course. Continue to mix your sauce.
At this point good your noodles, in this case I am using rotini. Cook your noodles so they are el dante, or just firm.
Now drain your noodles leave some of the noodle water in the pot.
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Combine the sauce and noodles and it is ready to eat.
YUMMY!

MY macaroni and cheese

1/2 cup of flour
1/2 cup of butter
2 cups of cheddar cheese
5 cups of milk
2 tbsp of yellow mustard
1 1/2 pounds of paste of your choice.
1/4 tsp nutmeg
salt and pepper to taste
garlic - optional