I don’t trust a person who doesn’t like macaroni and cheese. Sorry, but I’m not sorry. That is just downright weird. You don’t have to like it as much as I do… because as creepy as someone has to be to dislike mac and cheese, I definitely am close to topping that creepiness with the amount that I like macaroni and cheese. Both are equally abnormal.
I have been doing homemade mac and cheese experimenting for quite some time now – drunken late-night feasts this past weekend in college that involved using Ramen noodles as the ’mac’ and american cheese slices as the ‘cheese.’ Versions that include no meat, gluten, or dairy. Velveeta-esque versions. Annie’s Shells and White Cheddar-ish versions. Gourmet versions. You name it. But for my first mac and cheese post (oh there will be more my friend, there will be more), I thought the most appropriate thing to do would be to showcase a straight-up, unadulterated rendition of the classic Macaroni and Cheese.
Now I’m gonna shoot ya straight here… this recipe is so unhealthy it’s almost comical. It is one of those dishes that you would rather someone else make because then you don’t have to really know what exactly goes into it. You just eat and quietly tell yourself it’s not that bad. When it comes down to it, it’s just about as American as you can get when it comes to mac and cheese in that it is over the top, parts of it are kind of trashy, there is added sugar, and it is freaking awesome… but seriously, if you are going to do it, do it right. I’m telling you, this stuff is amazing.
MACARONI AND CHEESE
Ingredients
1lb of pasta (I used Cavatappi here)
5 tablespoons butter
5 tablespoons flour
4 cups milk (I use skim because CLEARLY I’m watching my weight)
1 egg
1 tablespoon honey (that’s right, honey – trust me on this one)
1 teaspoon garlic powder
12 oz cheddar cheese, freshly grated
6 0z white american cheese
salt and pepper to taste
Directions
1. Cook the pasta to just under your liking and set aside
2. Melt the butter in a saucepan over medium-high heat and whisk in the flour, continue whisking for 5 or so minutes and make sure it is smooth.
3. Whisk in the milk, honey, and garlic powder and allow to simmer for 8 minutes.
4. Temper in the egg and add the cheeses, stirring continuously until smooth.
5. Season to taste with salt and pepper.
6. Incorporate the cooked pasta.
This can be eaten as is OR you can:
7. Transfer to a baking dish and bake at 350 degrees for 20 minutes until bubbling.
8. TREAT YO’ SELF.
