I have seen plenty of food truck shows on TV (Eat Street is my favorite), seen a of couple food truck/ restaurant trucks in Birmingham and eaten at one or two at the beach. But I had never seen anything like the food trucks here in Indianapolis. We went with some friends to an event called First Friday at the beginning of summer and experienced art galleries open late and a cluster of food trucks. Now it has become a routine outing every first Friday of the month. And when I say cluster, I mean about 20-30. It was insane. I don’t know what I get more excited about the thought of having a unique twist on a meal like mac and cheese, nachos, or grilled cheese or the fact that it’s cheap…well most of the time. But I have now become a regular food truck scout during my lunch break at least once a week and will grab a coworker to tag along with me.
Panera Mac & Cheese
Ingredients
- 1 lb 16 oz of pasta shells
- ¼ cup butter
- 4 tsp. flour possibly a little more if it is not thickening
- 1 1/2 cups whole milk
- 4 oz. white American cheese chopped
- 1 c. shredded extra-sharp white Vermont cheddar
- Salt for water
Instructions
- Bring salted water to boil. Prepare pasta according to package directions, al dente.
- Melt butter and slowly whisk in flour and cook 1 minute, whisking constantly.
- Slowly whisk in milk (don't pour in all at once, you won't get the same consistency- trust me). Cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
- Add both cheese stirring until fully melted and incorporated.
- Add pasta to sauce. Continue cooking for about 1 minute. If the sauce seems to thick, you can always add a little bit of the pasta water.
Nutrition
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