Mac and Cheese with Bachan's Roasted Garlic Japanese BBQ Sauce
Directions
- 1Shred your own cheese for the best flavor.
- 2Combine butter, spices (granulated garlic, paprika, salt, black pepper, and cayenne pepper), and flour in a pan to make a roux until cooked through.
- 3Add 12 oz of evaporated milk to the roux.
- 4Once the sauce thickens, add two cups of whole milk.
- 5Once everything is heated up, gradually add half of the shredded cheese, stirring until melted.
- 6Add the remaining cheese in stages, melting each batch before adding more.
- 7Add a pound of your favorite macaroni to the cheese sauce and mix well.
- 8In a greased baking pan, add half of the mac and cheese.
- 9Layer cheese over the first half of the mac and cheese.
- 10Repeat with the other half of the mac and cheese and another layer of cheese on top.
- 11Bake for 25 minutes at 350 degrees Fahrenheit.
- 12Serve the mac and cheese.
- 13Drizzle Bachan's Roasted Garlic Japanese BBQ sauce over the mac and cheese.
Ingredients
- 1 lbs macaroni
- 8 oz mozzarella
- 12 oz Colby jack cheese
- 8 oz sharp cheddar cheese
- 3 Tbsp butter
- 3 Tbsp flour
- 1 tsp granulated garlic
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp cayenne pepper
- 12 oz evaporated milk
- 16 oz whole milk
- Bachan's Roasted Garlic Japanese BBQ sauce
Equipment
graterpanwooden spoonbaking dishmeasuring cup
Tips
- Always shred your own cheese for the best flavor.
- Add cheese little by little to the sauce in stages for a smooth consistency.
- Pair Bachan's sauce with all your sides to elevate their flavor.
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