A comforting, rustic, traditional dish in the south of the United States, to accompany a barbecue tray. Recipe extracted from the book Rafa’s Texan barbecue.
Illustration: © Pat’lavoie
Ingredients
- 250 g cubit macaroni
- 50 g butter
- 30 g flour
- 500 ml of milk
- 200 g of cheese (cheddar type)
- Salt and pepper
Preparation
Boil salt water and plunge the macaroni into it. Bake until they are al dente (about 8 minutes).
In a saucepan over medium heat, melt the butter, add flour, salt and pepper, and stir until you get a smooth paste.
Then pour the milk little by little while stirring to avoid lumps. Cook until the sauce thickens and begins to boil.
Add the grated cheddar and mix until melted.
Drain the pasta and incorporate them into the cheese sauce.
Serve hot.
There is an immutable rule in BBQ culture: the richness of peppery and smoked flavors of meat must be counterbalanced by softer tastes and a certain smoothness. This is exactly the characteristics of the recipe for Mac & Cheese !
Other recipes with pasta:
-
Rainbow salad
-
Spirulina pasta
-
Gluten -free eggplant lasagna
-
Soba noodle salad, peanut sauce
