Mac And Cheese-Wreyfords
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Alright, never done this before. Forgive me as I bumble through writing out my first recipe. I basically just winged it.
Boil water in one pot and make pasta. While its boiling, make sauce
Half a stick of butter in another pot, melt it on a med low setting Stir in a wooden spoonful of flour with the butter until you get a sort of paste.
Add a fair deal of skim milk (cup or two), stir/whip vigorously until the paste dissolves into this soupy concoction that’s a bit thinner than paint. This I’m told resembles something called a rue.
While still on med/low heat, grate cheese into your rue a bit at a time, stirring until melted, then add more grated cheese until it tastes cheesy enough for you. If you need to thin it out, milk or a bit of water will do. Add garlic salt or sea salt as desired - I used garlic salt. Add a bit of Tapatio if you like it spicy like i do. Now your cheese sauce is done.
Drain your pasta in a collander. While its draining, pour a bit of your cheese sauce into the now empty pot, and then stir your pasta in. Sauce goes in first, or your pasta will burn and stick to the bottom of your pot.
Add more cheese sauce until it coats your pasta, stirring gently all the while.
Let it set for about 10 mins, then pour a bit more sauce on. Seems silly but it tastes better.
And there you have it. Scott’s new mac and cheese recipe.