Saturday, July 9, 2011

RECIPE SATURDAYS - Home Made Mac and Cheese

Here's a recipe that Is time tested. I've made it over and over again, each time it changes a little for the better.

For years I refused to eat anything but Mac and Cheese, from about age 5 to age 8. May children in my generation went through this phase, which is why it is not surprising that nearly every restaurant offers it as part of their children's menu.  But Macaroni (or in our case Celletani) and Cheese is not just for kids. Here's a thrilling recipe you can make at home that is sure to thrill adults and children alike.

Some kids may not like the garlic and onion taste and may insist that you make them something out of a box with a yellow dinosaur on it. Explain to them that they are dumb children who don't know anything about anything. That is sure to work.

Anyways...

THE RECIPE:
1 Shot of Rum (Consume)
1 Box of Celletani
1 Brick of Monterey Jack Cheese
1/2 Brick Sharp Cheddar Cheese
1 Stick Butter
1/2 Cup Cream
2/3 Cup Milk
4 Cloves of Garlic
1/2 an Onion
Salt
Pepper

STOP! Rum time! Good. (That means, take a shot of rum.)

In a large saucepan boil some water, add salt, a splash of olive oil, dash of basil and oregano. Throw in your pasta, it should take about 12 minutes.

While that's going down, get out your cutting board and your best chopping knife and go to town on the garlic and onions. Remember the easiest way to peel garlic is to take the clove and place it under a broad flat knife and strike it with the heel of your hand. This cracks the "shell" and the delicious garlic comes right out. Dice to tiny bits and then saute the garlic and onion in butter until they start to brown.

Cut the cheese blocks into tinier cubes of cheese, feel free to eat some if you haven't had something to eat in a while. Set aside.


When the pasta is done, strain and return to medium/low heat. Add the stick of butter, milk, cream, garlic and onion mixture, and stir until consistent. Then slowly add in the cheese cubes stirring constantly, add more milk to achieve a more uniform consistency. (Optional: If you want to throw in some bread crumbs now I'm not gonna stop you.)

Now add a bit of salt and pepper, Stir and serve. This is an extremely rich Mac and Cheese, so a little goes a long way. You will have leftovers.

Now that I think about it, this recipe is Vegetarian friendly... how about that... It's even comparable to the Mac and Cheese that one could get from our Local Hippy-Run Vegetarian Cafe: Grateful Bread. Enjoy.

Thanks,
Grant

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