1.75 c milk, divided
3 tbls flour
.5 tsp garlic powder
.5 tsp salt
.25 tsp pepper (white)
.5-1 tsp Emeril's Original Essence
.75 c shredded cheddar
.25 c shredded Parmesan
1 tsp dijon mustard
Heat 1.5 c milk over medium-high heat until just simmering. Whisk the remaining .25 c milk, flour, and spices in a small bowl until combined. Add this to the simmering milk. Return to a simmer and cook, whisking constantly, until the mix has thickened (2-3 mins). Remove from heat* and whisk in cheeses and mustard until cheeses have melted.
Now for the fun part! Remember that leftover taco meat from the other day? Aww yea. Pull that tastiness out of the fridge, heat it up, and mix it in with your pasta and cheese.
This recipe was inspired by eatingwell.com.
Happy eating!
The Jolly Cook