(*) Using extra cheese: Without gruyère or mozzarella you will have a very creamy mac & cheese. Adding Swiss / mozzarella will add cheese pull but lead the mac & cheese to firm up as it cools down. The more you use the more pull you will have but the more the mac & cheese will set when cooling.

Method

Prepare the sauce and the pasta in parallel.

Cook pasta

1. Whilst you make the sauce, cook the pasta to packet instructions.

Make the sauce

1. Heat 1.5 tbsp of olive oil in a saucepan over medium heat.
2. Add 1.5 tbsp of flour and cook a few minutes to combine well and cook out the raw flour taste. Keep mixing, the flour should not brown.
3. Whisk in 1/4 cup of milk and combine well to remove any lumps. Progressively incorporate the rest of the milk, continuously mixing to remove any lump.
4. Reduce the heat and cook, mixing frequently, for about 5min or until the sauce coats the back of a spoon.
5. Add the slices of American singles cheese and whisk till melted.
6. Remove the sauce from the heat and add Frank’s RedHot, mix weel.
7. Add gruyère / mozzarella (if using).

Assemble

1. Add pasta to the sauce, adjust seasoning to taste and enjoy!