I had the blue box blues

Macaroni & Cheese

Okay so here’s my penance for the trendy palmiers.  This is macaroni and cheese, and not “grown up” macaroni and cheese with truffle oil and pancetta, not fettucini alfredo, not gruyere and swiss mac and cheese.  This is old school cheddar cheese, elbow pasta, and bread crumbs on top.  Macaroni and cheese needs nothing added to it; it is so damn good you can eat it just by itself or as a side dish to something else.  Just a huge plate of this old stuff with maybe some broccoli that you mix in and then Sriracha on top is so delicious on a day when you are hungover as all dickens and you lost your wallet.  Man, get out of here.

Macaroni & Cheese

Macaroni & Cheese

Ingredients:

1/2 pound elbow macaroni

6 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1 bay leaf

1/2 teaspoon paprika

1 tablespoon Worcestershire sauce

1 large egg

12 ounces shredded cheddar cheese

1 cup bread crumbs

salt and pepper

Preheat your over to 350.

Boil a pot of water, salt it, and cook the pasta in it.

While the pasta is cooking, melt half of the butter in another pot and whisk in the flour and mustard, making sure there are no lumps.  Keep stirring the roux for about 5 minutes until it is nutty brown, then add the milk, bay leaf, and paprika.  Simmer this for about ten minutes, then pull out the bay leaf.

Beat the egg lightly, then stir it in a little bit at a time so it doesn’t cook in your sauce.  Stir in 3/4 of the cheese and add the Worcestershire sauce.  When all the cheese is melted and saucy, fold in the pasta and dump it all into a casserole dish.  Top it with the remaining cheese and breadcrumbs.  Melt the rest of the butter and drizzle it over the top and bake for about 30 minutes.  Let it rest 5 minutes before serving.

Serves one.  I’m serious, I will eat it all.

Macaroni & Cheese

Stumble It! Digg It!

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