Serves 4 to 6
Chef Jim’s Notes
It may come as a surprise to some that Mac n Cheese is a classic West Indian culinary delight. In fact all pasta is usually referred to as “Macaroni”. It can be also be topped with bread crumbs and finished in a hot oven for 15-20 minutes until golden brown and crunchy.
1 pound pasta (penne, orcchietta or Rotini)
2 12 oz. cans of evaporated milk
2 tablespoons all-purpose flour
2-3 cups shredded cheddar cheese
1 tablespoon Black Rose seasoning blend
Optional garnishes (cook before adding): Ham, bacon, caramelized onions, peas, mushrooms, peppers, broccoli, cauliflower
Boil the pasta: Bring about 4 quarts of water to a boil over high heat in a pasta pot. Add the pasta and a tablespoons of salt.
Cook until the pasta is al dente, about 8 minutes. Drain and set aside.
In a sauce pan begin warming 1 can of the milk over medium heat.
Whisk together the remaining can of milk and the flour until there are no lumps. When you start to see tendrils of steam rising from the warming milk, whisk in the milk and flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.
Turn the heat to low and begin mixing handfuls of the cheese into the milk. Stir in the Black Rose seasoning blend. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings, as desired. Remove the sauce from the heat.
In a large mixing bowl combine the pasta with 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and add any desired garnishes.
Can be served right from the stove or preheat oven to 350 and bake for 20-30 minutes until golden brown