Mac And Cheese (Jose Andres)

Ingredients

1 pkg Goya Vermicelli, cooked

2 tbls butter, melted

2 tbls flour

1¼ cups whole milk, heated

pinch white pepper

½ cup Wisconsin aged cheddar cheese, finely grated

salt and pepper to taste

grated parmesan for topping

Directions

Cook Vermicelli according to package directions. Drain, rinse in cold water. In the meantime, heat milk until just below boiling. In a seperate pot, melt butter and add flour. Whisk until flour has lost its “floury” taste and is smooth. Add milk in a steady stream, whisking constantly, until thickened. It should coat the back of a sppon without running. Add white pepper and cheese and stir until incorporated. Add salt and pepper to taste.

Add cooked pasta into the sauce and stir well to evenly distribute sauce. Put into individual ramekins or a small pyrex and top with parmesan cheese. Put under broiler to crisp top.

If you want crab topping, before adding the parmesan cheese, mix crab meat, mayonnaise, and some creole seasoning in a small bowl and top the noodles with the mixture. Then add the parmesan cheese and brown in oven.