This creamy mac & cheese recipe will become your go-to pasta side. The recipe can easily be tailored to your taste buds or what you have available in the house. Everyone will be begging you to bring this #BellyRubbinGood recipe to your next potluck or event!
Ingredients:
16oz Pasta (use your favorite shape - our favorites are elbow and cavatappi)
1/2 Cup of Butter
1/2 Cup of Flour
1-2 Cloves of Minced Garlic
4 1/2 Cups of Heavy Cream (optional substitute - milk)
3 Tablespoons of Big Belly Rub - Pork & Poultry (more if desired to taste)
6 Cups of Shredded Cheese of Choice - we have found through trial and error that pre-shredded cheesed does not melt as well, but it can still be used (we prefer the majority of the mix to be Cheddar and White Cheddar with some Parmesan and Smoked Gouda)
Process:
Cook pasta according to box directions. Be sure to save some pasta water.
Make your cheese roux:
Melt butter and add flour to make a paste.
Whisk in heavy cream in 1/4 increments bringing to a slow simmer.
Add in garlic and seasoning.
Mix in cheese in 1/4 cup increments until melted - save 1/2 cup for topping.
Add in cooked pasta and mix - if sauce is too thick, add pasta water or additional heavy cream until desired consistency.
Transfer mac & cheese into your oven dish, top with extra cheese and put in oven to broil until cheese on top is golden.
Optional Smoked Mac & Cheese:
Prior to broil, smoke at 200°- 225°F for 1 - 2hrs stirring every 20 minutes.
Prior to the oven, you may need additional heavy cream or pasta water to reach desired consistency.
Top with extra cheese and increase temperature to 300° - 350°F for the last 30min until golden.
ENJOY!!!