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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