Excuse me, what did you just say? Cooking with LSP? It sounds impossible yet there it is and here's how.
Pull out some heavy metal and melt 4 TBLs of butter in the iron, match it with the same amount of flour. Mix it up and well done, you've made a poor man's roux. Then add 2 1/2 cups of full milk, stir it in and behold the beauty of the thing, Glock optional.
Then add cheese. Grate as much as you like into the pot, your call, there's no "rule." Stir it around until you reach the desired consistency and add more cheese and milk as required.
Also, don't forget to throw in a teaspoon of dry mustard along with salt and pepper to taste or even Worcestershire Sauce, your call.
That done, stir away and preheat the oven to 400*. While it's firing up have a glass of wine or 10 and ponder your culinary genius. There it is, cheese sauce, pasta and everything else, just waiting to come together in union.
While you're at it, resist the temptation to draw parallels with the Worldwide Anglican Non Communion and throw the thing in the oven after grating some cheese on top.
Leave it in until it's getting cripsy and then take it out and eat your scoff...
Like a Warrior,
LSP
Yes please...
ReplyDeleteSounds and looks yummy, especially the part about the crust....
ReplyDelete+1 on yes please. Italian bread crumbs on top makes a nice touch. A sidearm of your choice is handy for convincing any interlopers "Mine! Nachos!".
ReplyDeleteI see a glass of red. Bully. I've recently developed a fondness for this stuff---
https://www.14hands.com/wines/blends/2015-hot-to-trot-smooth-red-wine-blend
Decants nicely and lives up to it's name.
Blends seem to be considered somewhat bourgeois in circles that drink only 'select' wines. They are taken aback when I reply that I drink only select wines myself. I like 'em, I select 'em.
Cheese Mac is evidence for the existence of evil as an objective reality. Pasta, Butter and Cheese are all great. Put them together in Cheese Mac and it turns three fantastic ingredients into an inedible gunk. Sorry, once every year I will make Cheese Mac and every year I throw 3/4 of it away. It is not my cooking, i cannot even eat my mother's Cheese Mac. It is one of the very few dishes I simply cannot eat and cannot understand why everyone else raves about it.
ReplyDeleteI will get my coat.
Looks good, though I think I'll substitute a CZ for the Glock. Personal preference.
ReplyDeleteDo you cook the pasta first? I often cook a pound of hamburger and toss that in, too. Hubby likes his thinner with extra milk; I like mine a little thicker.
ReplyDeleteAdrienne, so simple and so tasty and perfect for Fridays.
ReplyDeleteGotta be crispy, drjim, no doubt about it.
ReplyDeleteRHT, I find a sidearm helps with the process but that's just me; some say you don't have to have a gun on the counter to cook up a meal. Others say that approach is foolhardy.
ReplyDeleteI like 14 Hands well enough but what I really like is an AUSTERE CLARET -- but I can't afford it and even if I could, Walmart's don't sell it [Sic], but their Bogle cab ain't bad for the money. BUt hey, that's just me.
Anon, each to their own, I understand that. Some prefer Glocks, others CZs and others again, revolvers, like the mighty .357 Magnum.
ReplyDeleteBut not to worry, I won't make Cheese Mac when you come 'round for dinner.
I like those CZs, Jim, have to say...
ReplyDeleteLinda, I cook the pasta first to "dente" and then add it to the mix, and good thickness point -- my temptation's to overdo the cheese but I like it better when I don't. Also, SHELLS seem much better than those little macaroni noodles, but that's just me.
ReplyDelete