Macaroni & Cheese – I kind of made up the recipe…

So I suppose we are going to need more to eat at my friend Heather’s (sort of) baby shower/ informal dinner…

Heather is a super-fan of all comfort foods, so we decided homemade mac & cheese would be perfect for the menu.

Yes, I know that I probably have endless mac&cheese recipes in this apartment, not too mention all the kick-ass recipes I am sure to find online, but I figured, I had this one covered. I would come up with a little batch of delish mac & cheese based on the cheeses that I bought for the occasion, and supplement with what I have in the refrigerator right now.

Here is how the recipe went down:

I put about half a stick of unsalted butter in a large pan and melted it. I added about a 1/4 cup of unbleashed flower to that and browned it a bit. I added about 3/4 of a cup of 2% milk to this and brough everything to a boil. I would have much rather used half & half, but didn’t have any…

To this concoction, I added what was left of a four cheese shredded blend from Trader Joe’s (about 1/4 of a 12 oz. bag), I shredded what was left of a mozz log (from our NYE pre-dinner snack), I added about 1/3 of a fontina cheese wedge (shredded of course and then I added about 1/3 of a bag of shredded sharp cheddar.

I tasted the blend and whilte it was tasty, I was totally wishing that I had a little stronger of a cheese in there, but it is WAY too cold to make a grocery store run right now. These four cheeses are going to have to make due.

While all this was happening, I cooked about a pound of bow-tie pasta and when that was finished, add the cheesy goodness to the pasta. I mixed it all up, resisted the urge to get out a fork and just dig in right then and there, and put the macaroni into the dutch over. I sprinkled a handful of seasoned bread crumbs to the top of the pot and stuck it into the 350 degree oven.

Be the first to know!

Subscribe to our mailing list to hear about all our new classes, events and sewing studio news!