Jul 09 2026
Restaurants›Pub 217›Mac And Cheese Recipe

Mac And Cheese Recipe

Inspired by Pub 217
Time40m
Serves4

Topped with roasted corn Pico de Gallo – 10.

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Ingredients

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Mac and Cheese

Roasted Corn Pico de Gallo

Method

Mac and Cheese

  1. 1

    Cook the Macaroni

    In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

  2. 2

    Make the Cheese Sauce

    In the same pot, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until bubbly. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes.

  3. 3

    Add Cheese and Seasoning

    Remove the pot from heat and stir in the shredded cheddar cheese until melted. Season with salt, black pepper, and garlic powder.

  4. 4

    Combine Macaroni and Cheese Sauce

    Add the drained macaroni to the cheese sauce and stir until well combined. Set aside while you prepare the Pico de Gallo.

Roasted Corn Pico de Gallo

  1. 5

    Roast the Corn

    If using fresh corn, grill or roast the corn kernels until slightly charred. If using frozen corn, sauté in a skillet until heated through and slightly browned.

  2. 6

    Mix the Pico de Gallo

    In a mixing bowl, combine the roasted corn, diced tomato, diced red onion, chopped cilantro, lime juice, salt, and chopped jalapeño. Stir well to combine.

  3. 7

    Serve

    Top the mac and cheese with a generous portion of the roasted corn pico de gallo before serving.

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