What even is this
The recipe.
Macaroni & Cheese
2 Tbsp. butter
2 Tbsp.
flour
2 c. whole
milk
½ tsp. dry
mustard
½ tsp. onion
powder
Dash of
pepper
2 c. shredded cheese (some
cheddar plus whatever is on hand)
2 c. dry
macaroni
Optional topping: buttered, seasoned bread
crumbs*
Hint: Allow butter, milk and cheeses to
come to room temperature before you begin. This makes the process go a little
faster (but it’s not necessary).
Butter a 2-quart casserole dish.
Preheat oven to 350°. Set colander in sink.
Gather & measure out all
ingredients.
Cook macaroni in boiling salt water for 9 minutes.
Meanwhile, make a white sauce: In large saucepan, heat butter
over medium to medium-high heat (setting #6) until begins to bubble.
Whisk in flour until smooth.
Whisk in milk, about ¼ cup at a time, whisking constantly, adding more
after mixture becomes thick and hot again. After all the milk has been
incorporated, whisk in mustard and pepper. Whisk in shredded cheese, a little bit
at a time, adding more after it has melted in.
Drain macaroni and add to sauce. Stir. Pour entire contents into casserole
dish.
Top with bread crumbs or shredded parmesean, if you
want.
Bake for 40 minutes.
*Toast one or two slices of bread. Butter it and sprinkle with a little
parsley and garlic powder. Chop it
up into very small pieces. OR,
pulse bread in food processor until crumbly, and pulse in a tablespoon of melted
butter and the seasonings.
Macaroni & Cheese
2 Tbsp. butter
2 Tbsp.
flour
2 c. whole
milk
½ tsp. dry
mustard
½ tsp. onion
powder
Dash of
pepper
2 c. shredded cheese (some
cheddar plus whatever is on hand)
2 c. dry
macaroni
Optional topping: buttered, seasoned bread
crumbs*
Hint: Allow butter, milk and cheeses to
come to room temperature before you begin. This makes the process go a little
faster (but it’s not necessary).
Butter a 2-quart casserole dish.
Preheat oven to 350°. Set colander in sink.
Gather & measure out all
ingredients.
Cook macaroni in boiling salt water for 9 minutes.
Meanwhile, make a white sauce: In large saucepan, heat butter
over medium to medium-high heat (setting #6) until begins to bubble.
Whisk in flour until smooth.
Whisk in milk, about ¼ cup at a time, whisking constantly, adding more
after mixture becomes thick and hot again. After all the milk has been
incorporated, whisk in mustard and pepper. Whisk in shredded cheese, a little bit
at a time, adding more after it has melted in.
Drain macaroni and add to sauce. Stir. Pour entire contents into casserole
dish.
Top with bread crumbs or shredded parmesean, if you
want.
Bake for 40 minutes.
*Toast one or two slices of bread. Butter it and sprinkle with a little
parsley and garlic powder. Chop it
up into very small pieces. OR,
pulse bread in food processor until crumbly, and pulse in a tablespoon of melted
butter and the seasonings.
Huh well also
The simple recipie
Pasta
2 ½ handfuls of dry pasta
1 tablespoon butter
1 bullion cube
1/4 cup half and half
There is never too much parmesean you're hardcore. Also, you should grate it.
pepper, to taste
Cook pasta with package instructions, BUT NOT ALL THE WAY- drain water BUT NOT ALL OF IT about four minutes before the estimated time and leave about a third cup of water in the pot.
Return pasta and water to heat, but lower the heat to LOW. stir in butter and bullion cube. Stir constantly.
After butter and cube dissolve, stir in half and half.
Sprinkle in grated parmesean a little bit at a time, stirring constantly.
Take off heat and add pepper.
Serve that slab of glory on a golden platter and stuff your face you glorious pig. Put even more parmesean on toppa that because you're hardcore.
Pasta
2 ½ handfuls of dry pasta
1 tablespoon butter
1 bullion cube
1/4 cup half and half
There is never too much parmesean you're hardcore. Also, you should grate it.
pepper, to taste
Cook pasta with package instructions, BUT NOT ALL THE WAY- drain water BUT NOT ALL OF IT about four minutes before the estimated time and leave about a third cup of water in the pot.
Return pasta and water to heat, but lower the heat to LOW. stir in butter and bullion cube. Stir constantly.
After butter and cube dissolve, stir in half and half.
Sprinkle in grated parmesean a little bit at a time, stirring constantly.
Take off heat and add pepper.
Serve that slab of glory on a golden platter and stuff your face you glorious pig. Put even more parmesean on toppa that because you're hardcore.