Wednesday, September 26, 2007

Cranky Mac and Cheese

You'll need:

  • 1 lb cooked elbow macaroni
  • 1 stick (1/2 c.) real butter. (Margarine will make this come out gross.)
  • 1/2 c. flour
  • 5 c. whole milk (Skim milk is nasty, people.)
  • 4 (or 5!) c. shredded cheddar cheese
  • 1 tblsp Worcestershire sauce
  • 3 shakes of hot sauce (Crystal or Tabasco)
  • minced onion (if wanted)
  • minced garlic(if wanted)
  • pepper and salt to taste
  • Extras***

To prepare:

  • In a LARGE pot, melt the butter.
  • Add everything but the milk, and stir until blended.
  • Add the milk, and bring to a simmer.
  • SLOWLY add three cups of shredded cheese, stirring constantly, until it melts.
  • Put the macaroni in a 9x13 pan.
  • Pour the cheese mix on top; give it a few minutes to percolate down through the mac.
  • Carefully stir the mac and cheese. (in fact, put that whole pan on a cookie sheet, unless you want to scrape cooked cheese off the bottom of the oven.)
  • Sprinkle the remaining cheese (and any extras***) on top.

Bake at 350 for forty-five minutes, or until gold and bubbly.



You can top this with bread crumbs, if you want.

** You can also put stewed tomatoes in it, if you're a heathen. Or, crumbled up bacon.

BACON BACON BACON!

2 comments:

Dan O. said...

Thanks! Got it.

Now I just need to convince my wife to let me in the kitchen for more than just another beer!

It's Me...Maven said...

Hmmmm, or you can partially freeze it, scoop it out with an ice cream scooper, roll the balls in bread crumbs and then deep fry:)