Ellen's Non-Recipe Mac n' Cheese RecipePosted on 2007.12.04 at 09:27
Last night, Jim and I had the pleasure of hanging out with our good budz, Dave n' Catherine, and eating yummy, homemade food on a crap-ass weather Sunday.
broadzilla's Blog Thought on The Side: (And hey, Philly --- What is up with all the crap-ass weather Sundays you've been giving us lately?! Oh sure, it's given me a great opportunity to cook and bake my brains out but I'd like to do some fun outdoor activities as well without getting spritzed all over by the sky. Thanx.)
Dave n' Catherine made vegetarian "meat"ball hoagies, and I decided to try my hand at a different, fancier twist on mac n' cheese. Normally, I use a recipe as a reference when making anything. I tend to not follow the recipe exactly and just wind up adding or deleting things from the recipe to what suits my taste and (hopefully) the tastes of others. This time, I used no recipe and totally winged it and shockingly, the mac n' cheese came out tasting fantastic! I decided to do my best at typing up the "recipe" that I used, because I basically just threw a bunch of stuff into a pot and then tossed it in the oven. This dish was such perfect comfort food that I had to share it with my friends, so here it is:
Ellen's Spicy Mac n' Cheese Non-Recipe
1/2 of a box of rotini pasta
1/2 of a box of gemelli pasta
A little over 1 1/2 cup of shredded jalepeno jack cheese
2 cups of sharp cheddar cheese
About two standard-sized coffee mugs of milk
A little less than 1/2 cup of butter
About 1/3 cup of flour
Salt n' pepper to taste
Preheat your oven to 350 degrees. Cook your rotini and gemelli until the noodles are al dente. While your noodles are cooking, prepare your cheese sauce by first melting your butter in a pan. Once your butter is melted, gradually whisk in about half of your flour. Once mixed, add the milk. Continue stirring these ingredients together until the mixture begins to simmer, then gradually stir in your cheese. The sauce will thicken as you are stirring it, but if you feel that it needs to be thicker, gradually add your remaining flour until it reaches the thickness and consistency where you want it to be.
Drain your noodles well. Once your cheese sauce is piping hot and the cheese is completely melted, throw your noodles back into the pot they were cooked in and gradually dump your cheese sauce over your noodles while stirring the sauce and pasta together. Add as much salt n' pepper as you'd like.
Once everything is mixed, evenly spread it into a 9 X 13 inch baking dish. Shred a bit more of either or both cheeses over the top. Bake for 25 minutes in your 350 degree oven.
There you have it!