Winter is not over. I thought it might be but I was mislead.
It looks like we’ve already had about 7 inches of snow fall today … and it shows no signs of stopping. Some reports are predicting up to 15 inches. It will likely be the snowiest winter since 1891. Whoa. And I decided to live here for it. What was I thinking?
(Good thing I have another trip to Florida next weekend)
So it’s back to my comfort food.
Ultra-cheesy carbohydrates aka Mac and Cheese. Perhaps my favorite dish ever (this time I mean it).
This time I made it with three cheeses: Cheddar, Gruyere and Asiago.
I mean how could this not make you feel better?
This recipe is almost exactly how I learned it from my mother when I was young. I’ve modified it slightly with the addition of garlic salt and cayenne pepper and sometimes different combinations of cheese.
Best Mac and Cheese Ever
Start by melting 3 tablespoons butter in a pot over medium-low heat. (What I love about this recipe is that the sauce is super easy to scale: equal parts butter and flour (in tablespoons) and the equivalent number of cups of milk).
Whisk in 3 tablespoons of flour.
Now season with some garlic salt.
And a dash of cayenne pepper.
Whisk in 3 cups milk.
And cook until sauce thickens.
Add about 3/4 of ALL the shredded cheese. (I really have no idea how much cheese this is in total – see photo above.)
And the asiago.
Make sure you leave a little so you can top off you dish.
Take off the heat and stir to melt the cheese.
Now, drain your cooked elbow macaroni noodles (about 1/2 a pound).
And put in an oven-proof casserole dish. Add the cheese sauce.
And top with remaining cheese.
Bake in a 350 degree oven for about 30 minutes.
I think I make this at least 2 or 3 times a month …