Bite with Belkys: Macaroni & Cheese from The Forge

• 2 pints of milk
• 2 pints of cream
• 2 cloves of garlic
• 2 pinches of nutmeg
• 1/2 onion (diced and sauteed)
• 1/8 cup white vinegar
• 1/2 jalapeno (finely diced)
• 2 cups grated cheddar cheese
• 2 cups macaroni (cooked and drained)
• 2 tbsp. Sour cream
• Salt (to taste)
• Pepper (to taste)

Method of Preparation:

1. Cook macaroni until al dente. Drain and set aside.

2. Have 2 pots available, one for the sauce and one for the rue. Also have a pan available.

3. In one pot, mix milk, cream, garlic and nutmeg. Cook until mixture comes to a light boil.

4. Into another pot, mix the butter and flour together for the rue (thickening agent). cook for about 5 minutes, or until lightly browned.

5. In a pan, saute the onion and jalapeno in butter.

6. Add cream mixture into the rue and stir with a wire whisk. If it is too thick, add more milk until desired consistency.

Cook 4-5 minutes on medium heat.

7. Add jalapeno and onion mxture to sauce, cook and whisk 4-5 minutes on low heat.

8. Add white vinegar, grated cheddar cheese and a dash of salt and pepper.

9. If sauce is too thick, add milk.

10. Mix in sour cream for a creamier texture.

11. Add the cooked and drained macaroni to sauce.

12. Portion into crocks and cover with cheese.

13. Broil for about 5 minutes or till cheese is melted.

Serves 8.

Chef Andrew suggests serving this dish with a bottle of Perrier Jouet champagne or milk for the kiddies.

And here we are -- macaroni and cheese served at The Forge on Sunday at Soul Kitchen. Voila!

FOR MORE INFORMATION:

The Forge
432 41st St.
Miami Beach, FL 33140
(305)538-8533
www.theforge.com