Wednesday, August 29, 2012

Macaroni and Cheese

Guys, fall is coming. I can feel it! And it's my favorite time of year! Cool weather, FOOTBALL, and good cooking. I made this macaroni and cheese right after we moved for the second time this summer about a month ago, but more on that later.

This macaroni and cheese requires a little attention. This isn't your out-of-the-box mix. This is the real thing.

And when you taste it, you can tell.

For this recipe, you will need butter, flour, milk, dry mustard, and an egg, to start.

First things first... Let's get our pasta going. I like egg shell pasta. I don't know. Maybe my mom used it a lot when I was young, but it's by far my favorite pasta for mac and cheese. Those scrawny little noodles just don't do it for me.

Now... let's make a roux. Don't let this freak you out. WE can do this. Melt half a stick of butter, and sprinkle in flour.

Begin stirring immediately on medium low heat, being careful not to burn it. Stir constantly until completely combined. Continue to stir constantly for about 5 minutes until cooked.

Then, pour in your milk, and your dry mustard, mix and cook for about 5 additional minutes until it's extremely thick like gravy.

Now, let's temper the eggs. In a separate bowl, whisk an egg, and drizzle a small amount of the roux into the box whisking constantly, until the mixture is combined. This prevents scrambled eggs in your mac and cheese. After blended, pour into the mixture, and combine.

Then throw in your cheese. I add sharp cheddar and pepperjack, because I like a little kick.

Look at it. Man. Feel free to throw in some salt and fresh cracked pepper at this point.

Next, throw the noodles into the hot tub.

You're so close now.

Pour into a baking dish coated with butter, and top with additional cheese, and bake for 15 minutes in a 350* oven, or until cheese is completely melted on top.

Dig in! I hope you like it!

Macaroni and Cheese

16 oz egg shell noodles
1/2 stick butter
2 1/2 cups milk
1 egg, beaten
1/4 cup all-purpose flour
2 heaping teaspoons dry mustard
1/2 lb sharp cheddar cheese, plus more for topping, shredded
1/2 lb pepperjack cheese, shredded
salt, to taste
pepper, to taste

Preheat oven to 350*.

Cook egg shell noodles following the instructions on the box, and drain. Next, in a small bowl, beat an egg, and set aside.

In a large pot, melt your butter, and sprinkle in flour. Whisk together, on medium tow heat, and cook for 5 minutes.

Next, pour in milk and dry mustard. Cook for an additional 5 minutes until it becomes a thick consistency like gravy. At this point, reduce heat slightly to prevent burning.

Take a small amount of roux, and drizzle it into the bowl with the egg, whisking constantly. When completely combined, pour egg mixture into pot, and combine with the roux.

Add your cheese, and combine until completely melted. Add salt and pepper, to taste. Next, pour in noodles, and combine.

Pour into a greased baking dish, top with additional sharp cheddar cheese, and bake for 15 minutes, or until cheese is completely melted.

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