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The best mac and cheese ever

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Hello, my name is Alicia and my two major food groups are cake and cheese. I actually went to the grocery store last week and spent $30 out of a $40 trip exclusively on dairy products. I am the bane of the lactose intolerant.

I am sharing with you this supremely delicious macaroni and cheese recipe. It is definitely my go-to for comfort food. Originally a Betty Crocker recipe, I’ve tweaked it a little for my needs. As time progresses, you will see I have a sordid love affair with Betty Crocker.

I borrowed this from the internets because I ate mine too quickly to photograph.

I borrowed this from the internets because I ate mine too quickly to photograph.

Macaroni and Cheese

yields one loaf pan of lovely, bubbly goodness
  • 2 cups uncooked elbow macaroni (I like the spiraled elbows, myself)
  • 2 tablespoons butter (No, do not substitute margarine. Real butter from a stick, please.)
  • 1 small red onion, chopped finely or minced (approx. 1/3 cup, more if you like onion or are using very sharp cheese. If you’re lazy, a tsp or so of onion powder will work.)
  • 2 tbs flour (all-purpose)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups whole milk (Do not use under 2%, period. Whole will yield best results.)
  • 8 ounces cheddar cheese, grated or finely cubed (I recommend buying real cheese and not Kraft if you can find it. the success of this dish is directly related to the quality of cheese you choose to employ.)

Pre-heat oven to 375.

Par-boil the pasta. I usually let it go for 6-7 minutes instead of the full 8-9. You want it to still be very al dente, but not crunchy. If you over to it, the pasta will just turn to mush and be gross.

While the pasta is boiling, melt butter in a medium-small sauce pan on medium-high heat. Add onion and salt and pepper, and cook until onion just barely starts to brown. Then add the flour into the mixture and stir until it becomes bubbly, what you’re doing is making a roux. I never have much luck with it remaining liquid enough to become bubbly, so as long as it’s mixed thoroughly and forms a paste, you’re fine.

Remove the pan from heat and begin pouring in the milk. Pour the milk in slowly, 1/4 cup or so at a time, and blend until it’s completely incorporated each time. Return pan to heat and continue stirring constantly until milk comes to a boil. At some point before the milk comes to a boil, your pasta will finish boiling. Strain pasta thoroughly and dump into your pan. Let milk boil for one minute and remove from heat.

Add in the cheese and stir until cheese is completely melted and smooth. Do not return to heat, returning to heat will cause the proteins in the cheese to break down and you will be left with a clumpy mess. Dump the cheese mixture in into the pan with the pasta. “Fluff” the pasta so it is completely covered in the delicious cheese sauce and pop in the oven for 30ish mins, or until brown and bubbly.

crossposted from fuzzdecay.com.
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On July 31st, 2009 06:51 pm (UTC), mycrust commented:
No mustard powder, huh?

I sometimes find it thrilling to dope in a small amount of some other cheese in with the cheddar. Like a strong-tasting Brie, for example.
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On August 3rd, 2009 09:16 pm (UTC), fuzzdecay replied:
if i put mustard powder in, there are people around these parts who wouldn't eat it. And I like the simple onion + cheese flavor. Ive been meaning to experiment with other cheeses, but i always end up defaulting to the plain cheddar.
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On August 3rd, 2009 09:17 pm (UTC), fuzzdecay replied:
i only use proper cheese.

but this is america, i have to make sure people aren't using pasteurized processed cheese food.
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On August 3rd, 2009 09:18 pm (UTC), fuzzdecay replied:
glad to be of some inspiration!
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On August 1st, 2009 11:19 pm (UTC), delspf commented:
mmmmmmmmmm
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On August 3rd, 2009 09:18 pm (UTC), fuzzdecay replied:
it is seriously delicious. you should make some :P
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