FOX BROS. BAR-B-Q’S MAC AND CHEESE

Kosher salt

1 pound dried pasta shells 2 cups heavy cream

2 cups half-and-half 8 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 teaspoons granulated onion

powder

2 teaspoons granulated garlic

powder

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne

1/2 pound grated medium or

sharp cheddar, divided

1/2 pound grated Monterey Jack,

divided

1/4 cup grated mozzarella

2 cups whole milk

Preheat oven to broil. Lightly butter a 9-by-13-inch baking dish.

Bring a large pot of water to a boil and add 2 good pinches of kosher salt. Add pasta and cook according to package directions. Drain and return cooked pasta to the pot.

While pasta is cooking, in a large pan, combine cream and half-and-half and heat until warm. Then turn off heat and reserve.

While pasta is cooking, in a large saucepan, melt butter over medium heat. Whisk in flour and cook until mixture thickens, about 1 minute. Add the warm cream/ half-and-half mixture and whisk until smooth. Add onion powder, garlic powder, salt, pepper, nutmeg and cayenne. When mixture begins to bubble, remove from heat and add half the cheddar, half the Monterey Jack and all the mozzarella. Stir until cheese is melted. Add milk and continue to stir until mixture is smooth. Pour this sauce over the reserved pasta. Stir to combine, then pour pasta into prepared baking dish. Top with remaining cheddar and Monterey Jack. Put baking dish under broiler and heat until cheese melts and starts to brown. Remove from oven and let rest 8 to 10 minutes before serving. Serves: 12

Per serving: 590 calories (percent of calories from fat, 63), 19 grams protein, 36 grams carbohydrates, 1 gram fiber, 42 grams fat (26 grams saturated), 134 milligrams cholesterol, 519 milligrams sodium.

CONTRIBUTED BY JUSTIN FOX