Season ’ s Bounty
Photo : Joseph Woodley
HATTIE B ’ S PIMENTO MAC AND CHEESE
To prepare the sauce :
½ gallon milk ( 2 quarts ) 1½ teaspoons crushed red pepper 1½ tablespoons salt 1½ teaspoons black pepper
Combine all of these ingredients in a 4 – 5 quart stockpot and bring to a simmer . Do not boil or it may cause the milk to scorch !
To prepare the roux :
2 sticks ( ½ pound ) butter ½ pound all-purpose flour
Important note : Measure out ingredients for a roux carefully with equal parts butter to flour .
In a small saucepot ( 1 quart ), melt all of the butter completely .
Once butter is melted , add the flour all at once and whisk to combine the ingredients into a smooth mixture .
Simmer roux for 5 minutes to make sure all of the raw flour is cooked out . Once it has simmered for 5 minutes , add all of the roux into the simmering milk mixture . Make sure the milk mixture is at a simmer so the roux makes an immediate
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