A Visit To Boulder Means Food

Besides going to see our kids and grandkids in Boulder, we do a lot of eating while we're there. It doesn't hurt that my son Phil is an awesome cook. We began our visit with an early afternoon arrival, just in time for a late lunch. Luckily Phil had been working on his latest product, mac and cheese, and we were the lucky recipients of the leftovers. It was just delicious, and although this is not exactly as the bowls of mac and cheese that Evol will be selling will taste, it's pretty close. Here's the recipe. Easy, but excellent.

Macaroni and Cheese

3 cups cooked macaroni (elbow, bow ties, whatever you like)
4T. flour
4T. milk
4T. butter
2 1/2 cups grated white american cheese
panko bread crumbs, tossed in oil to cover

Cook the macaroni and set aside. Make a roux with the flour, milk and butter (melt butter, add flour, then add milk slowly to make a thick sauce. Then add the grated cheese to roux to make a thick sauce. Add the sauce to the macaroni, place in a casserole (I use a copper bottom dish which looks beautiful when served). Finally, take panko bread crumbs that have been tossed in oil and cover macaroni. Bake at 350 degrees for about 20 minutes, or until cheese starts to bubble and the bread crumbs are toasted. You're gonna love this.