A Twist on Mac and Cheese

A Twist on Mac and Cheese
  1. 1 pound macaroni
  2. ¼ cup Herbs de Provence EVOO
  3. ¼ cup flour
  4. 1 teaspoon salt
  5. ½ teaspoon pepper
  6. 2 cups whole milk, warmed
  7. 1 Tablespoon Aged Fig Balsamic Vinegar
  8. 3 cups cheddar-jack shredded cheddar, divided
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish or individual ramekins; set aside. Cook macaroni according to package directions; set aside.
  2. Heat a 2-quart sauce pan over medium heat. Add Herbs de Provence EVOO and flour. Cook over medium heat, whisking constantly, until golden brown. Add salt and pepper. Gradually whisk in warmed milk and stir constantly until sauce has thickened (about 5 minutes). Stir in Black Mission Fig Balsamic Vinegar and 2 cups shredded cheddar-jack cheese. Add cooked macaroni and stir to coat. Transfer to prepared baking dish and top with remaining 1 cup shredded cheese. Bake in preheated oven for 30-40 minutes. Enjoy!
A Twist On Olives http://www.atwistonolives.com/