Mmmmm....one of my all-time favorite meals to be shared today! AND a video is on YouTube, woohoo! You will need:
8oz elbow noodles
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
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
Cook the pasta as you prefer.
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.
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.
Below you will find the YouTube video to see some of this in action.
* Sauces often turn out better for me if I leave the heat on very low until the cheese melts - which is exactly what I do for this recipe.
This recipe was inspired by eatingwell.com.
This recipe was inspired by eatingwell.com.
I hope you all enjoy this meal as much as I do. I encourage you to try different additions (broccoli or cauliflower are delicious with cheese) as well as experimenting with the cheeses you use. Romano instead of Parmesan is great, and I've also used an imported Dublin beer cheddar that was probably the most delicious version I've ever made. Let me know what you think in your comments, and if you find ways to make it even tastier don't hesitate to share!
Happy eating!
The Jolly Cook
Happy eating!
The Jolly Cook