- Serves: 4 to 8
- Ingredient Notes: Vegetarian, Tree nut-free, Peanut-free, Soy-free
Ingredients
- 2 yellow onions, diced
- 2 cups sliced celery
- 2 cloves garlic
- 1/4 cup cilantro
- 1 teaspoon kosher salt (plus more to taste)
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon paprika
- 1 quart milk
- 1 cup sharp cheddar, shredded
- 1 cup pepper jack, shredded
- 32 ounces macaroni
- 1 cup mozzarella, shredded
Directions
Preheat oven to 425° F.
Add onions, celery, garlic, cilantro and a big pinch of salt into a food processor or blender. Purée into a paste.
In a nonstick pan, make a blonde roux with the butter and flour. Set aside.
In a separate, heavy-bottom pot over medium heat, add olive oil and the purée and fry for one minute, stirring constantly. Add salt, pepper, paprika and milk. Bring to a simmer and slowly add in the cheddar and pepper jack to melt. Still at a slow simmer, add the roux to thicken the cheese sauce.
Once the sauce has thickened, add in the uncooked pasta then mix well. Pour into a large baking dish, cover with foil and bake for 15 minutes. After 15 minutes, remove the foil, sprinkle mozzarella on top and bake for another 10 minutes or until the cheese is golden brown.
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