Mac n’ Cheese Made from Scratch

You really really can’t go wrong with things covered in cheese, but when you make it yourself, there truly isn’t much better than that. Biscuits n’ Such really knows what’s up. I can’t really remember how it came up, but we started talking about grits and he said “It’s always breakfast time in the South.” And it’s true. I could totally eat that mac n’ cheese for breakfast, lunch, dinner, midnight snack…But before we get into mac n’ cheese, I just want to let you all know that my plants are really coming along. I don’t have a picture of them (though I will soon), but when they bloom a little more I’ll show you!

it may not look appetizing, but have you ever heard cheese bubble and sizzle? it's like the cheese was orgasming.

WARNING: this recipe gets pretty sexy, which should always be expected when massive amounts of cheese are involved.

1. After shredding your cheese and measuring out your spices, heat just the milk and cream in a sauce pan over medium heat. Make sure it doesn’t get too warm or else it’ll curdle. Sick nasty. Also, when I originally went grocery shopping I didn’t get enough milk. But it was OK, because the additional cream and cheese made up for it.

2. In a separate pan, melt the butter, then whisk the flour and make sure there are no clumps, and slowly add the milk mixture. Ooooh yeah.

3. Remove from heat and add the spices and 3/4 of the cheese. Stir the mixture until it makes a smooth, cheesy sauce. That’s right. A cheesy sauce that slowly sticks to the spoon. Sexy, right? Now add some lemon juice…yeahhh.

4. Preheat your oven to 350 degrees and cook your pasta for 3-4 minutes so that it’s cooked but still firm. Nice and firm. Can you believe it’s legal to make something this decadent?

5. After draining the pasta, pour into a casserole dish and pour the cheese sauce over it. Does this not turn you on? I’m so turned on by all this cheese sauce.

6. Top with the remaining cheese, and bake for 35 minutes, or until the pasta is tender and the cheese has a nice brown crust. OH MY GOD so delicious. And it keeps pretty well overnight.

Was that not one of the hottest, sexiest cooking experiences you’ve ever had?


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May 2011
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