Mmmmmm! Num Yummy!
Is there really any better comfort food that has ever been created than Mac and Cheese? If you say "yes" then I think that you need to make an appointment with an Analyst because your are nuts. (or maybe just a tard) Whatever the case, to make a really good Mac and Cheese you MUST always follow these rules.
- KISS (Kees It Simple Stupid)
- Brown = Heaven
Yeah, that's really all there is to it. As long as you stick closely to those two simple rules then you'll have great Mac & Cheese. Get phreaky with it though and you might as well just take all of the ingredients and throw them directly in the trash. Don't even waste your time making it because it will simply......suck!
- 1 lb. box of macaroni (preferably Creamettes)
- 1/2 lb. of sharp Wisconsin Cheddar
- 1/2 lb. of sharp Wisconsin Monterey Jack
- 2 tsp. salt
- 2 tbl. French's yellow mustard
- dash of ground white and black pepper
- 2 tbl. Gold Medal all-purpose flour
- 1/2 cup milk (anything but UDF)
Directions
1. Bring 8 cups water with 1 tbl. spoon salt to a full boil.
2. Cook macaroni 5-7 minutes (should still be very firm "al dente'" as the mac will cook further when baking)
3. While cooking macaroni, combine the rest of the ingredients in a medium saucepan. Heat and stir until well blended.
4. Drain and flash cool macaroni.
5. Place macaroni in 9" x 12" baking dish. (glass preferred)
6. Pour in melted cheese mixture.
7. Bake at 350° for 35 minutes or until top is golden brown.
8. Allow to stand 10 minutes before serving.
9. Garnish with crispy chopped bacon or even some more CHEESE!
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