Mac and cheese because I typed it up for someone else and want it to go down for posterity. ‘sgood.

By | April 12, 2011

Ingredients: 1 lb dry pasta
2/3-4/3 cups cheese depending on taste and budget.
pepper to taste
salt to taste
2 cups milk
3 tablespoons flour, but when I say three I really mean 5 or 6.
3 tablespoons butter (for real)
any spices you like to taste. curry works well.

Boil a fat pot of water and dump the pasta in. Macaroni shells are classic, but I usually just use penne. pene? I don’t know. This will take longer than you think, start boiling the water 10-15 minutes before starting the sauce. Grab a deep frying pan ( I think what I use may actually be a dutch oven, but whatever. If it walks like a frying pan, and talks like a frying pan…) and put the butter in the bottom. Turn it on high. You have a limited window of time in which to melt the butter. Don’t rush, and measure 2 cups of milk into a microwave-safe container. Microwave it for 2 minutes. When the butter finishes melting, whisk in the flour. You should have a good rue (rew? roo? I don’t speak french) when you’re done and if you timed it right the milk will finish just as you finish wisking. Pour the milk in as soon as the butter and flour is ready, so that you don’t burn the milk pouring it in. Wait for this to start to thicken, then add the cheese, salt, pepper, and other spices. Once this tastes good and has thickened to where it feels right, take it off the heat and stir the noodles into it. Either enjoy like this or bake it at 375 degrees for about 20 minutes.

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