Friday, September 23, 2011

Return of the Mac ('n' cheese)

Why, yes. I did just post that title.

I also made some amaaazing macaroni and cheese the other night. Using my general knowledge of making creamy/white sauces and love of all things pasta, I came up with a recipe that's pretty darn tasty. And there's no Velveeta for miles.

mac 'n' cheese

Laura Kate's Amazeballs Mostly Stovetop Mac 'n' Cheese
serves 2

Dry macaroni
Heavy cream
Cheese of some sort (grated, preferably)

Preheat oven broiler/grill to 300F-ish
1 - In a medium saucepan boil up some salted water and toss in your dry macaroni (mine was the large kind and I put in 3 hearty handfuls).

2 - Cook to al dente and drain (always important when you'll be doing more cooking with pasta - don't overcook it).

3 - Return to the pan (heat on low) and plop in a good-sized nugget of butter (about 1 Tablespoon) and coat pasta well as it melts.

4 - To that add 2-3 Tablespoons heavy cream and sprinkle on 1/2 - 1 teaspoon nutmeg (to taste).

5 - Keep stirring that on low heat til the cream has thickened a bit.

6 - Increase heat slightly, stirring constantly so as not to burn the cream, and add in about a cup of cheese. This is a great opportunity to use up leftovers in your fridge. I used some grated cheddar and grated monterey jack and a touch of parmesan. Be sure to hold some back for later, however.

7 - Stir til it's a melty, gooey, mess of drool-worthiness.

8 - Take the whole lot off the heat and spoon into a small casserole dish or other ovenproof dish and sprinkle 1/4 - 1/2 cup of grated cheese over the top, aiming to not leave any pasta uncovered.

9 - Place in the hot oven, under the broiler/grill for 5-10 minutes, or until the top is nice and bubbly and just browned. OR you could leave it in a regular oven for longer and just brown the top prior to serving.

10 - ENJOY!

Nom nom nom nom nom


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