Adult mac and cheese

Sometimes you just want a little more then what comes in the box. Ask anyone that has ever eaten my food and they will tell you that i always go extra. I am always pushing the flavor boundaries. I fully embody being a spice queen. This upgrade of mac and cheese is my best creation yet.

Boil your pasta in salted water. 1 gallon of water for ever 1 pound of pasta gets 2T of sea salt. Fresh pasta takes about 2 minutes. Store bought is about 8-10 minutes. Make your sauce by starting with melting 2T of butter in a heavy bottomed skillet. Stir in 2T of flour. Continue to stir to ensure the flour does not burn but it does cook. Slowly whisk in 2-4 C of warm milk (depending on the thickness you would like your sauce to be. whisk for a few minutes to ensure all the lumps are removed. Bring milk up to a lazy boil and reduce to a simmer for 15 minutes. Stir occasionally so the milk does not burn. Add cheese as desired. This is where the spicey adult in you can come out. Add a few dashes of cumin, a lot of freshly ground black pepper, a pinch of ajuian seeds (celery seeds), 1t of Asafoetida (ayurvedic herb that taste like onion and garlic), infused garlic oil, 1/4c tahini and pink sea salt. Optional: top with chopped parsley.

Stir in your pasta and serve.

To those of you that are bored with the regular and who crave to spice things up....this one is for you.

Stay wild and eat well,

Chef LeLa

What is your favorite way to eat mac and cheese? Comment below I would love to hear about how you spice up your dinners.