A CHOPPED CHEESE MAC & CHEESE RECIPE
Need a fresh idea for a side dish this holiday season? Brooklyn’s Shompa Kabir shares her original, New York City-inspired Chop Cheese Mac & Cheese recipe with Loyal Nana.
“A New York City bodega staple and a classic holiday season dish combined to make a side dish people won’t forget!” - Shompa
Ingredients
For the Chopped Cheese Filling
4 ground beef patties
1 tablespoon of olive oil
1 tsp of adobo, chili flakes, garlic powder, and black pepper
1/4 cup of chopped onions
salt as needed
For the Mac N Cheese
1lb Elbow Pasta
1 lb. Monterey Jack Cheese (block cheese, shredded)
1 lb. Sharp Cheddar Cheese (block cheese, shredded)
1/2 tsp paprika
1/2 tsp of cayenne
2 tbsp All-purpose Flour
2 tbsp salted Butter or Bacon Grease
1 cup Whole Milk
Instructions
Preheat the oven at 350 degrees.
Boil your pasta according to the package directions and drain.
Sautee 1/4 cup of onions in oil till it’s golden brown
Add in the ground beef and seasonings and cook until beef is done.
In a pot, combine the butter, flour, seasonings, and milk and whisk to combine till silky smooth. *keep an eye on this*
Start adding 3/4 of the cheese into the mixture.
If it’s too thick, add a tablespoon of milk at a time till it’s silky smooth.
Add the pasta and the 3/4 of the ground beef in the same pot and combine all ingredients.
Brush pan with butter.
Add the mac and cheese and top it off the 1/2 of the remaining cheese.
Cover with foil and bake for 30 min.
Take it out of the oven and add extra cheese.
Bake for an additional 20 mins uncovered.