Servings: 0
Ingredients
- 4 tbsp Butter
- 2 tbsp All-Purpose Flour
- 1 cup Heavy Cream
- 8 oz Monterey Jack shredded
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ancho Chile Powder
- ½ tsp Smoked Paprika
- 1 tbsp Hot Honey
- ¼ tsp Salt + Pepper each
- 1 cup Macaroni Noodles cooked to Al Dente
- 2 tbsp Cotija Cheese crumbled
- 1 tbsp Fresh Parsley chopped
Instructions
- Cook your macaroni noodles according to the box to Al Dente. Set aside once done.
- In a large sauce pot over medium heat, add the butter. Once melted, add the flour and whisk together to create a Roux (about 30 sec). Once it begins thickens, add in the heavy cream and whisk to blend it with the Roux. Allow it to thicken (about 3-4 minutes).
- Add in the shredded cheese and allow to melt while mixing continuously.
- Next add in the garlic powder, onion powder, ancho chile powder, smoked paprika, hot honey, and salt + pepper. Add more Salt + Pepper to taste if needed.
- Add in your cooked noodles and mix together until fully combined.
- Top with cotija cheese and parsley and enjoy!
Notes
Storage: Save leftovers in an airtight food-safe container and reheat in the microwave or stove on low until warm throughout.
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