Cooking up some cheeeeeesy goodness!
When it gets a bit colder, I’m going to experiment with all kinds of mac & cheeses. Vegan, baked, four cheeses — you name it, I’m going to (maybe) try it. For now, Jenny and I have had a long day of furniture, mattress and clothes shopping so I’m going to stick with the “classic”.
I first made mac & cheese from scratch in seventh grade Home Economics and funnily enough, I still remember the recipe almost a decade later. Me being me, I tweaked it a bit but it’s still got the outline I learned way back then.
- 2 tbsp butter
- 4 tbsp milk (approximately)
- 1 cup cheddar cheese, chopped/grated (approximately)
- 1 1/2 tsp flour
- box of pasta shells (about 5 oz)
- 1 1/2 cup broccoli, chopped
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- Boil the pasta according to the directions on the box.
- Add the broccoli in the last 3 minutes.
- Drain and set aside.
- In a medium pot on low heat, melt the butter.
- Add in the milk and continue stirring for about 5-7 minutes.
- Slowly add in the cheese while stirring continuously.
- Once the cheese is almost melted, add in the flour.
- Stir until smooth and add the spices.
- Add in the pasta and broccoli.
- Add more/less pasta and broccoli for less/more cheesiness.