NOODLES & COMPANY MACARONI AND CHEESE

Here is Meemo's Kitchen try at Noodles & Company's Mac & Cheese.

Noodles & Company Macaroni and Cheese

1 lb. elbow macaroni
1 tablespoon olive oil (or vegetable oil)

1/4 cup
1/4 cup flour
2 3/4 cups milk or half and half
1 cup shredded cheddar cheese
1 cup shredded jack cheese
2 tablespoons grated Parmesan cheese
salt and pepper to taste

1/4 cup cheese (cheddar or mix cheddar and jack)

Cook pasta according to package directions.

Drain pasta and toss with oil. Return to pan and cover to keep warm until ready to serve.

In a large saucepan melt butter over medium heat. Whisk flour into melted butter. Let cook and bubble about 1 minute while whisking constantly. Add salt and pepper to taste.

Add milk or half and half and whisk constantly to incorporate flour/butter mixture smoothly into milk. Continue to cook over medium-high heat, whisking constantly until mixture just begins begins to thicken

Remove from heat and add cheeses.
Stir until cheese is melted and incorporated.

Ladle sauce into the bottom of bowl. Add pasta and top with more sauce. Sprinkle 1/4 cup cheese over pasta and serve.

ROCK BOTTOM RESTAURANT AND BREWERY SPICY SPINACH DIP

Rock Bottom Restaurant and Brewery Spicy Spinach Dip
Makes 2 cups

1 teaspoon canola oil
1/4 cup yellow onions, 1/4” diced
1/2 cup Half & Half
2 1/2 cups processed Pepper Jack Cheese, grated
1/2 cup frozen chopped spinach, thawed, drained
1/4 cup canned fire-roasted tomatoes, drained, diced
1 Tablespoon pimentos, drained, diced

Over mesh strainer, squeeze spinach in your hands to remove as much moisture as possible.

In sauté pan over medium-high heat, place oil and onions. Cook until onions are translucent. Remove from heat.

In double boiler over medium-high heat, place sautéed onions and half & half. Bring to a simmer. Slowly add grated cheese. Stir until all the cheese is melted and smooth. Remove from heat.

Add spinach, tomatoes and pimentos. Stir until well blended.

Serve warm with assorted veggies and tortilla chips.

This can be make several hours or 1-2 days in advance. Refrigerate dip until ready to serve. To reheat place dip in double boiler over medium-high heat, stirring occasionally until dip is hot.