Return of the Mac (‘n’ Cheese)

Turkey and pumpkin pie aside, The Carbon Bar’s chef Chris Hansen has an awesome recipe for mac ‘n’ cheese (2.0) that perfectly suits the season (and is great for holiday parties)! —Vita Daily

0.5 white onion, fine dice
4 pc garlic clove, minced
3 tbsp butter
2 tbsp flour
1 L 3.25% milk
0.5 L 35% cream
2 tbsp chipotle puree
2.5 lbs macaroni pasta , cooked 3 minutes.
1L mozzarella cheese, grated
0.5 L white cheddar, grated
0.5 L orange cheddar, grated
0.5 bunch parsley, chopped
4 tbsp bread crumb or panko

Fill pot with water for pasta. Add salt. Bring to boil. Add macaroni, cook 3 minutes. Drain, cool with a bit of cold water. In a separate pot melt butter and add flour. Cook medium-low for 4 minutes. Slowly add milk and mix well. Bring up heat until sauce thickens. Add cream. Add chipotle, mix well. Add cheese off the heat and melt down. Add pasta and parsley. Put into casserole dish. Add more cheese on top (optional). Add bread crumb or panko. Bake in oven at 350 F for 10 minutes. Cool for 5 minutes and enjoy!

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