Mac & Cheese W/ XO SAUCE

• 1 (8 ounce) box elbow macaroni
• ¼ cup butter or oil
• ¼ cup all-purpose flour or sub GF
• flour
• ½ teaspoon salt
• ground black pepper to taste
• 2 cups milk or substitute
• 2 cups shredded Cheddar cheese extra for garnish

SAUCE INGREDIENTS:

• 4 Tsp XO sauce for garnish
• Optional crispy freeze dried mushrooms for garnish dice

METHOD:

1. Bring a 5 cup pot of water to a boil. Cook elbow macaroni until al dente, about 8 minutes.
2. In another pan, make the roux, start by melting butter or just some cooking oil in a saucepan over medium heat. Add flour, salt, and pepper and stir until smooth. Slowly pour in milk and stir until the mixture is smooth and bubbling. Be careful to not let the milk burn.
3. Slowly stir in Cheddar cheese until smooth and melted.
4. serve with extra shredded cheese, a Tbso of XO sauce and a crispy chopped up freeze dried mushrooms for garnish

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