Homemade (Spicy) Macaroni and Cheese

Macaroni and Cheese (from A Little Bit Crunchy A Little Bit Rock and Roll)


2 c. or so of macaroni noodles (I use a whole wheat)

salted boiling water


Sauce:

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons flour

pinch of salt and fresh cracked pepper

1 1/2 cups milk

1 heaping cup mixed cheese*


*You'll want to choose a hard cheese and a soft cheese.  If you use all hard, it will give you lots of flavor but a very grainy consistency.  All soft will be nice and creamy but not much flavor.  Our favorite combination is extra sharp cheddar and pepper jack cheese.  If you think pepper jack will be too spicy for you, use a colby or monterey jack.


Side note: shred your own cheese from the block... do not buy pre shredded cheese.  Pre shredded cheese is coated in cellulose to prevent it from sticking.  In my opinion, this also prevents it from melting properly.


From my understanding, cellulose powder is obtained from wood pulp and cotton.  It is used to make cardboard and paper.  You're basically eating saw dust (or 'dietary fiber' as they might call it.)


It will take you 60 extra seconds to grate your own.  It is worth it.


Anyhow, when the water if almost to a boil, begin making the sauce.


In a medium sized sauce pan melt the butter on a medium/low heat.  Add the flour and whisk for about 30 seconds.  Add the salt and pepper.  Slowly add the milk, whisking after each addition, until it begins to thicken.


Meanwhile, when water is boiling, salt the water and boil your noodles until al dente.


Continue whisking the milk, butter, flour mixture.  When it just begins to boil, turn off the heat and stir in the cheese.  Adjust seasoning to taste.


Drain pasta and add to the cheese sauce.


Eat right away.  If it starts firming up on you, stir in a little milk.

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