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Ingredients

  • 500g macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¼ teaspoon dry mustard
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 can of evaporated milk
  • 1 cup broth of your choice
  • 2 cups yellow cheddar, grated
  • 2 cups jalapeño Havarti, grated
  • 1 cup Monterey Jack, grated

Instructions

  • Preheat oven broiler.
  • Bring a large pot of salted water to a boil and cook macaroni 5-6 minutes. Drain and set aside.
  • In the same pot, combine butter, flour, dry mustard, onion powder, and garlic powder. Cook 1-2 minutes on medium-low heat.
  • Add evaporated milk and broth to a pot and bring to a boil, whisking frequently.
  • Remove pot from heat and add cheese ¼ cup at a time, stirring until smooth.
  • Add macaroni to pot, mix well to combine, pour into 9×13 oven-safe casserole dish and place under preheated broiler for 5 minutes. Garnish with fresh cracked pepper and serve with garlic bread.

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Our philosophy is about food that nourishes, is made with love and makes for a happy body. We are also partial to the odd treat, because there is no fun in denying oneself. So moderation is key, but a clean and organic plate is best. We don’t do diets. We do delicious.

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