There are things which just go together perfectly. Naturally. Like they’re meant to be.
Peanut butter and jelly. Peanut butter and chocolate. Peanut butter and a spoon.
Or is it just me?
Maybe I need to look into this whole peanut butter obsession.
Where was I? Oh yes. Things which go together well.
Here’s another one, one which doesn’t even involve peanut butter: Macaroni and cheese.
Oh yeah, baby.
I’ve posted about macaroni and cheese before. I know it. I’ve even posted this very recipe before. But the pictures…um, how can I say this? Oh. Right. They sucked. So here we are again.
Seriously. What else can one do with all that cheese? Besides eat it, that is?
Oh. Right. They can mix it with hot, al dente macaroni and a few other ingredients and turn it into this madness:
Creamy. Rich. Tangy.
Stupid good. And stupid easy, when it comes right down to it.
Alton Brown’s kind of a genius, but then we all knew that right? The kind of genius who benefits me tremendously with his knowledge but who I’m pretty sure would reduce me to tears because he seems pretty intimidating. Seriously. Have you ever seen him on Next Food Network Star?
Anyway, his stovetop mac and cheese recipe is ridiculously easy and insanely delicious. You’ll never look at blue box the same again.
1/2 pound elbow macaroni
4 tablespoons butter
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
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