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
Photograph by Asya Stepnova for Loyal Nana
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.
Recipe by Shompa Kabir