The Justice

Put into the saucepan two tablespoons of butter. Once that's mostly melted, add the flour. Stir (or whisk, if you have one) that around for about three minutes, and then gradually add the cream and milk, letting it simmer for 15 minutes. Be sure to stir it occasionally, or this weird filmy foam will build up. While the sauce is simmering, grate enough of the Cheddar and Monterey Jack to total two cups. Mix up the cheeses. After the 15 minutes, add in 1 and 1/2 cups of the cheese gratings, as well as the onion. Stir until uniform.

Meanwhile, the pasta should have finishedcooking. Pour out the water and leave the noodles in the pot. Once the sauce is done, pour it into the pasta pot, and then stir until it's all evenly coated. Put the macaroni and cheese into a baking dish.

Back at the saucepan, put in the last tablespoon of butter, and coat the breadcrumbs. Layer the remaining Cheddar/Monterey Jack mix, Parmigiano-Reggiano and breadcrumbs on top of the macaroni. Bake it for half an hour at 350 degrees.

Eat, enjoy and wish that processed Kraft powder was that good.




"Real" Macaroni and Cheese:
Macaroni, enough for 6-8 people
1/2 white onion, minced
2 tablespoon flour
1 cup milk
1 cup heavy cream
1 cup white Cheddar, grated
1 cup Monterey Jack, grated
4 tablespoons butter, separated

1/2 cup white breadcrumbs

1/4 cup Parmigiano-Reggiano, grated




Baked Brie Appetizer:
1 loaf sourdough or French bread
2 garlic cloves, minced
1/3 cup extra-virgin olive oil
1/2 to 1 and 1/2 lb. Brie (depending on size of bread loaf)

< prev Page 2 of 2

Article Tools