mac & chesse

Mac & Cheese

In a large, heavy-bottomed saucepan, melt the butter over medium heat then sauté with as much as garlic as you like which I use a whole minced garlic bulb then diced onions then diced tomatoes until the onions are cook. Depend on the size of the onion and tomato; I use one small onion or half of a big and 2 medium of tomatoes.

Add a little wheat flour and whisk constantly until the mixture turns light brown in color, add milk then add whole lot of prefer kind of cheese, here I use more than one pound of them continue stir until almost all the cheese are melted. Remove from the heat.

And do forget to cook the mac while you are preparing the sauce, so you can have them done the same time. I use 12-14 ounces of it.

Mix the drain mac with the yummy cheese sauce well and make sure save some of the sauce to place them on the top of the mac, why? To make if really pretty when it out of the oven. Then put them into pre-heat oven at 350 °F until the top is golden brown. Which I never pre-heat the oven as the master chef said, ha-ha.