Bomb Diggity Mac N' Cheese

Horseradish Mac and Cheese 

In grade school I remember learning about food groups and filling in a pyramid etc. etc... All well and good for most, but in my mind there are really only three food groups: coffee with enough cream to stop your heart, cheese, and whiskey (which used to be white wine - a recent switch). Over the last couple of years I have been working on perfecting my homemade mac and cheese recipe.  Today I truly believe I have cracked the code with horseradish and hot sauce mac and cheese.  This one is a home run! 

Ingredients 

1 LB Elbow macaroni 

6 TSP Butter 

1/4 Cup Flour 

3 Cups Whole milk 

1/2 LB Cheddar 

1/2 LB Horseradish cheddar  

3/4 Cups Panko bread crumbs 

Hot pepper sauce 

Preheat oven to 325º

Grease cupcake pans for mini mac and cheese cup cakes - a winner at any party - or grease a baking pan for meal size mac and cheese. 

Heat milk to a simmer.

Melt butter over medium heat making sure not to burn, add flour and cook over medium heat for 2 minutes. Add milk 1 cup at a time and cook for 8 minutes stirring when needed. Add cheese and let it melt. Add hot sauce, salt, and pepper to taste. Cook pasta one minute less then box recommends. Add to cheese. Place macaroni and cheese mixture in your muffin tins or baking pan.  Cover with bread crumbs and then with aluminum foil and bake for 20 minutes.  Uncover and brown.