Double Secret Mac and Cheese

Ok, so this is pretty much the best recipe for Mac'n Cheese out there in the whole wide world! There are two super secret ingredients that I won't tell you unless you ask me in person. It's pretty easy, it does cost a little more, but you absolutely won't regret it!!! Happy Eating :) nom nom nom

Ingredients:
Shallot (1)
Butter (1/4 stick)
Dijon Mustard (1 tsp)
Tabasco (2 tblspns)
Flour (2 tblspns)
Whole Milk (2 to 3 cups)
Sharp Cheddar shredded (2 small bags)
Macaroni (Large Elbow) 1 small bag

Directions:
Cook the macaroni a little al dente (undercooked) and then shock in cold water. The dish will heat back up when you add the sauce.

This is a basic bechemelle sauce, which is like a fancy gravy, and towards the end you melt all the cheese in with the sauce. Start by cooking the shallots (diced) with the butter until the shallots start to turn yellow-ish/brown....brown = burned. Salt and Pepper. Then add the dijon and tabasco and wisk in for another 30 seconds - 1 minute. Add flour and wisk for about 2 minutes or until the flour starts to turn yellow/brown...again brown = burned. Start to add milk about 1/2 cup at a time and continue to wisk. Continue adding milk until you get a nice thin gravy texture. Salt and Pepper to taste. When the sauce is done start to melt in the cheese into the bechemelle. When cheese is melted slowly add to the macaroni. Be careful not to add too much sauce or it will be soupy.
I personally always like to add fresh Italian flat leaf parsley (minced) to the top of each dish. It adds so much.

I know you will enjoy this recipe. Eat hearty, eat happy!