Needless to say, we've been working through the cheese bit by bit, but we still have a lot left. Tonight, I braved my fears and made homemade macaroni and cheese. My fear lies in the fact that I grew up on the blue box stuff, so my view of Mac n Cheese is rather narrowly limited to that. My fear is that I don't know what real Mac n Cheese should taste like. But fear no more, I say. I found out tonight!
I adapted a recipe from allrecipes.com. Here's what I did:
Preheated the oven to 400 degrees. Greased a 9X13 casserole pan. Boiled for 8 minutes in a pot too small (note to self for next time) 1 pound (16 oz.) wheat elbow macaroni. Drained pasta.
While that was boiling, I combined the following in a large bowl, almost too small for the end product (note to self for next time):
1/2 cup shredded mozzarella
1/2 cup shredded provolone
1 1/2 cup shredded colby
1 cup shredded swiss
1/2 cup shredded smoked gouda
1 cup shredded monterrey jack
3/4 cup plain yogurt (subbed for sour cream which I didn't have)
3/4 cup heavy cream (arteries began to clog at this point in the night)
1/4 cup chicken broth (the recipe's reviews said it was a little dry, so I added this)
1/2 tsp. garlic powder
3/4 tsp. Jamaican jerk seasoning (probably could've used more)
|Wait...there's nothing in here! Because Alyssa forgot to take the picture when it was full :-(|
|Cheese explosion turned yummy goodness, topped with fresh parsley.|
But take my advice: don't go back for seconds (note for next time). Your tummy (and arteries) will thank me.