As I mentioned before, I recently became a single girl again. While it was my choice, I'm still a little blue about the whole thing. And being sad makes it hard for me to eat. Not too long ago, I had a conversation with a dear friend about that feeling you get when you're so incredibly hungry, so beyond starving, that food becomes repulsive. My friends, this weekend, I found myself there. But I had reveal the secret to my friend (OK, his name is Dave, damnit, he doesn't care if I say his name). So my secret is to think of something I really love to eat, no matter how grossly unhealthy or tedious to make, and then make it happen. Enter homemade Macaroni and Cheese. I capitalize those words because they are sacred. Macaroni. Cheese. God. Love. Pasta and cheese always makes me feel the love of God. So today I share with you my recipe for this favorite comfort food. It's basic, simple to make, and completely satisfying. But the best part is I've been making it since I got the recipe in high school home economics. So what if I'm only 23 (almost), that's a good chunk of my life so far.
Macaroni and Cheese
Notes: This is so easy to make your own. You can use a mixture of cheeses, but I always like to use at least one cup of sharp cheddar. Try replacing the other with swiss, monterey jack, colby, or mozzarella. Try different shapes of pasta. I love how the shells collect little pools of sauce. You can also make a meal out of it by adding tuna, ham, or chicken. PLEASE do not discrace such a masterpiece by adding sliced hot dogs. I mean, come on, we are civilized human beings. Dad. A scattering of toasted breadcrumbs on top will give you a crunchy crust, if you so desire. Be creative! Oh, and it can easily be halved and baked in a 9"x9" pan (enough for me to eat dinner and have leftovers the next day!)
2 cups uncooked shell macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard (or a squirt of regular mistard)
2 cups milk
2 cups shredded or cubed sharp cheddar cheese
Heat oven to 350 degrees. Coat a 13"x9" glass dish or 2 quart casserole with pan spray. Cook pasta to al dente. Meanwhile, melt butter in a 3-quart saucepan over medium heat. Whisk in flour, salt, pepper, and mustard. Cook, stirring constantly for one minute. (This is a "roux", for those interested.) The mixture should smell a slightly nutty. Remove from heat and slowly whisk in the milk. Return to heat, stirring constantly until boiling (you may want to start out slow, keeping the heat a med-hi to avoid burning, but as you get better you can speed up the process and up the heat). Boil and stir for one minute to cook off the starches (this is now a "bechamel" sauce), then remove from heat and stir in the cheese until melted (now called a "mornay" sauce. You're learning French!). Pour cheese sauce over drained macaroni, mix well (proteins should be added at this time). Dump the mixture into your baking dish, top as desired (or leave naked) and bake for 15 to 20 minutes, or JUST until the edges bubble. Overbaking will deminish the creaminess of the sauce.
Enjoy!
Love,
Rachel
