Living in Seattle has given me a totally new appreciation for comfort food. Granted I know it’s a bit ironic to post a Mac N Cheese recipe but when the weather turns to shit and you need something warm and filling. The hardest part of this is making sure that the cream sauce doesn’t burn. The main thing is that your heating the cream and blending in the cheese to where they bind. I added bacon and basic sharp cheddar. The same goes for the pasta, just use something that’s going to hold the sauce but don’t limit yourself.
This is what you need to feed 2 people as a main course or 4 as a side
Mise En Place
- A large pot of water
- A large frying pan
- A medium sauce pot
- A strainer
- A knife and board
- 1 lb pasta
- 1 pint of 1/2 n 1/2
- 1/2 lb of shredded white cheddar
- 1 lb of bacon chopped ( if you’re into it, but it’s bacon so you know you want to )
- 1/2 onion chopped (optional)
- Garlic (optional)
Method of Preparation
- Get a big pot of water boiling
- Saute the onions and garlic and add the bacon
- Pour about 1/4 cup of the grease from the bacon into the pot for the cheese sauce and add enough flour to make a roux and let cook till light brown
- Cut the heat to low and add 1/2 n 1/2, little by little and whisk till smooth
- Cook the pasta in the water till tender but not mush
- Add grated cheese to the cream and whisk in slowly. Don’t try and add it all at once or it will take forever to blend and people are hungry. The sauce should be smooth and rich and not have any clumps.
- Add your bacon
- Drain the pasta, add the sauce and let it setup.
- Enjoy and never eat Mac N Cheese out of a box again
- Keep in mind you can play. Try different kinds of cheese, proteins and pasta.
- Remember that dairy is not a fan of high heat so pay attention and don’t let the cheese sauce scald
- Don’t rinse the pasta, you want it to be able to hold the sauce