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Ghoul-Gheroni and Cheese

A delightfully spooky spin on classic mac and cheese, perfect for adding fun to any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta
  • 2 cups elbow macaroni (or gheroni) Use gheroni for a spooky twist!
Cheese Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk Whole milk yields creamier results!
  • 2 cups shredded cheddar cheese Feel free to experiment with other cheeses!
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon mustard For that extra zing!
  • Salt and pepper to taste
  • Edible googly eyes Optional, but super fun!
  • Food coloring (green or purple) Adds extra spooky flair!

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add your elbow macaroni (or gheroni) and cook according to the package instructions until al dente. Drain and set aside.
Preparing the Cheese Sauce
  1. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1-2 minutes until it’s bubbly and slightly golden.
  2. Gradually whisk in the milk, stirring continuously to avoid lumps. Cook until the mixture thickens (about 5 minutes).
  3. Stir in the shredded cheddar cheese, garlic powder, onion powder, mustard, and season with salt and pepper. Continue to stir until the cheese is completely melted and gooey.
  4. Add a few drops of food coloring to the cheesy goodness, stirring until you reach your desired hue.
Combining and Serving
  1. Toss the cooked pasta into the cheese sauce, making sure every nook and cranny is coated.
  2. Spoon your Ghoul-Gheroni and Cheese into bowls, add edible googly eyes on top for flair, and serve.

Notes

Cheese Choices: While cheddar is classic, feel free to experiment with Gruyère or pepper jack for a kick! Lookin’ Good: If your sauce looks a bit lumpy, a few extra turns of the whisk can work wonders.