By request, my mac and cheese recipe.
Two secrets to my mac and cheese:
1) The cheese. 1 part havarti or cooper cheese for creaminess, 2 parts Mean and Nasty from River Rat in Clayton, New York
2) Freshly made pasta. We have a Lello Pastamaster that turns out large macaroni tubes rather quickly
Outside of that, it's really simple:
1/2 pound havarti, Cooper sharp, or any other tasty creamy cheese - shredded (shred while cold)
1 pound Mean and Nasty - shredded
1/4 cup flour
1/4 cup butter
Frank's Hot Sauce
1 pound of elbows, spirals, or shells depending on preference, cooked. As I said, we usually make our own; the weights given here refer to the dried stuff you buy at the store.
Mix flour with butter in a sauce pan and stir over medium heat for five to ten minutes until it begins to darken. Whisk in 2.5 cups whole milk. Continue using the whisk to stir the mixture constantly until it thickens, another five minutes or so. Grind some pepper into the mixture. Throw in two generous splashes of Frank's. Stir in the cheese a bit at a time until melted. Mix with the pasta. At this point you can bake the whole thing at 350 for half an hour or so if you like, but we just eat it as is.
You can change things up a little by replacing the 2.5 cups of milk with a combination of 1.25 cups of beer and 1.25 cups of light cream if you want. Add the beer first, then the cream. The result is **very** creamy.
Two secrets to my mac and cheese:
1) The cheese. 1 part havarti or cooper cheese for creaminess, 2 parts Mean and Nasty from River Rat in Clayton, New York
2) Freshly made pasta. We have a Lello Pastamaster that turns out large macaroni tubes rather quickly
Outside of that, it's really simple:
1/2 pound havarti, Cooper sharp, or any other tasty creamy cheese - shredded (shred while cold)
1 pound Mean and Nasty - shredded
1/4 cup flour
1/4 cup butter
Frank's Hot Sauce
1 pound of elbows, spirals, or shells depending on preference, cooked. As I said, we usually make our own; the weights given here refer to the dried stuff you buy at the store.
Mix flour with butter in a sauce pan and stir over medium heat for five to ten minutes until it begins to darken. Whisk in 2.5 cups whole milk. Continue using the whisk to stir the mixture constantly until it thickens, another five minutes or so. Grind some pepper into the mixture. Throw in two generous splashes of Frank's. Stir in the cheese a bit at a time until melted. Mix with the pasta. At this point you can bake the whole thing at 350 for half an hour or so if you like, but we just eat it as is.
You can change things up a little by replacing the 2.5 cups of milk with a combination of 1.25 cups of beer and 1.25 cups of light cream if you want. Add the beer first, then the cream. The result is **very** creamy.
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