D'Andre Carter is also a chef at the barbecue restaurant.
He made their mac and cheese.
Soul and Smoke has multiple locations in the Chicago area.
Visit soulandsmoke.com for more information.
Mac and Cheese Recipe
Roux
- 2 Tbsp. Butter
- 2 Tbsp. All-Purpose Flour
Cheese Sauce
- 3 cup Whole Milk
- 2 1/2 cup Heavy Cream
- 2 Tbsp. Butter
- 1/2 tsp. Granulated Garlic
- 1/2 tsp. Granulated Onion
-1/2 tsp. Ground Black Pepper
- 1 tsp Salt
- 16 oz. Aged White Cheddar Cheese, Cubed
- 1 Lb. Dry Cavatappi Noodles
- 1 Cup Shredded Cheddar (to Garnish)
Heat oven to 350 degrees. Spray a 9x13" pan with non-stick spray and set aside.
To make the roux: in a large pot over medium heat, melt 2 Tbsp butter, whisking occasionally until melted and hot (1-2 minutes). Add the flour and whisk together until smooth and cooked, but not darkened (1-2 minutes).
Add the milk, cream, and additional 2 Tbsp butter to the cooked roux. Bring to a simmer, whisking constantly to prevent scorching, until the sauce is thickened and lightly coats the back of a spoon (2 to 5 minutes). Add the garlic, onion, black pepper and salt along with the cubed cheddar and stir until melted and smooth. Taste and adjust seasoning if needed. Set aside to cool.
Bring a large pot of water to boil and season with salt. Add the pasta and cook according to package instructions, stirring occasionally, until al dente. Do not rinse. Drain completely.
Add hot noodles to the cooled cheese sauce and stir to combine. Transfer to the greased 9x13" dish and sprinkle with shredded cheddar. Bake until bubbling at the edges (15-20 minutes). Serve immediately.