Wednesday, February 18, 2009

mac & cheese

There is just no arguing with this recipe for macaroni and cheese. I have spent the last 5 years perfecting this recipe, and at this point, it's damn good. So, it's not low fat. In fact, I think my ass gets fatter just looking at the pictures.

Let me put it in old lady terms: I have gall bladder issues. Dairy triggers these horribly painful symptoms. I had two servings of this. It's worth it; it's so worth it.

Mac & Cheese
1 1/2 sticks butter
1/2 cup flour
5 cups milk
1tsp salt
1 tsp pepper
2 tsp dry mustard
12 oz grated cheese (I like 8 oz cheddar, 4 oz pepper jack)
1 1/2 cups bread crumbs
1 pound macaroni

Heat up your water and your oven to 350. Those are the things I always forget to do!

Melt one stick of butter in a heavy bottomed pan. Put in the flour and let them cook together on medium heat for a couple minutes, making sure to they don't brown. This gets rid of the icky floury taste that you sometimes get from, well, flour. Slowly stream in all of the milk and whisk your mixture constantly. This is when you should start boiling your pasta (note: you should cook your pasta very al dente since it's going into the oven at a later point).

One that barely comes to a boil, add in your salt, pepper, and mustard. If you're feeling in the mood, add a dash of cayenne. Your mixture should be fairly thick at this point. Take it off the heat and add in your cheese.

Melt the remaining 1/2 stick butter and mix it with the bread crumbs.

Combine your cooked pasta with your cheese sauce in a 9x13 pan. Top generously with the bread crumbs. Put it in the oven for 30 minutes.

There ain't no competing with this.


Natty said...

You're using mustard powder. Good girl!

When are we gonna cook together again???

Cori said...

Soon! I would like you to recreate your FAIL cake, if possible. That shit was good!