Mac and Cheese Kit

You will receive

Rustichella Maccheroni 500g
Red Carbury Cheddar 200g
White Carbury Cheddar 200g

Sheridans Recepie:

500g Rustichella macaroni 
Achill sea salt
50g unsalted butter
45g all-purpose flour
940 ml whole milk
1 clove garlic, finely grated
1 teaspoon smoked or sweet paprika
Freshly ground pepper
340g white Cheddar or Gruyere 6m cheese, grated
340g red cheddar, grated
TOPPING (OPTIONAL)
1 cup coarse bread crumbs or crumbled buttery crackers
4 tablespoons melted butter or olive oil
70g finely grated Parmesan cheese (optional)
Sea salt and freshly ground pepper
Cook pasta in a large pot of salted boiling water until it’s al dente. (It's going to cook more in the oven so you really don't want to over cook at this point) Drain pasta and set aside to cool at room temp.
Next we will make the roux sauce base. Use a thick bottomed pot, large enough to mix everything at the end. Add butter at medium heat and melt. Whisk in flour and cook, whisking constantly, until the flour is foamy and just turning light golden brown, approx 4 minutes. The smell will take on a slightly nutty aroma and less raw flour smell. Slowly whisk in milk to avoid clumping. Some immediate clumping will occur- just keep whisking! Add garlic, paprika and season with salt and pepper. Bring to a light simmer, constantly whisking and paying attention to the edges of the pot to make sure all is incorporated and not burning at edges or bottom.