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    Macaroni and Cheese Recipe

    November 13, 2013

    As the autumn nights get longer, I find myself reaching for more and more comfort foods, and the granddaddy of all comfort foods is macaroni and cheese. Granted, most of the time a box mix will do, but I found myself with the ingredients and wanted to try this revolutionary recipe that makes it from scratch without much effort.

    First, grab your ingredients: 2 cups dried pasta (I happened to have shells), 2 1/2 cups of skim milk, 1 cup loosely packed grated cheese (grated from a block), and salt and pepper to taste:

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    Grate your cheese. If you don’t have Tillamook cheese in your fridge, you can excuse yourself from the proceedings now. Grate about 1 cup, or more if you like cheesy pasta, or if your roommate likes to sneak bites of it:

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    Put the milk and pasta in a saucepan:

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    Bring it to a simmer, then reduce heat and let cook for 10-20 minutes, until the pasta is tender, stirring frequently to prevent boiling, scorching, or scalding:

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    During this process you may get bored and hungry, requiring a “Parks and Recreation” break and a bag of popcorn:

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    Once the pasta is done cooking, turn off the heat and add the cheese, salt, and pepper. Stir them in gradually:

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    Once stirred in, cover and let sit for a few minutes to let all of the ingredients meld:

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    When it’s done, stir it one more time for good measure, dish it up, add a garnish of pepper, and enjoy!

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    Keep in mind, this will not taste the same as boxed mac and cheese. In some ways it’s better, in some ways it’s worse. In all ways, it’s warm and comforting.

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