Mac & Me

I think most Americans are visiting family and friends on Thanksgiving or preparing some lavish meal full of the year's guilty-pleasure, carb-busting delights. I'm no exception.

For the past two years, I've attempted a feat that I think rivals that of climbing Mt. Everest or swimming in turbulent waters - making mac & cheese from scratch.

In this case, you may be screaming, "Ahhh come on!" But seriously, this task has driven me crazy!

Round One - Mac & Cheese Curd (two years ago)
Winner: The Garbage Disposal

I had a large pot of gooey, string-cheese pasta that I could have easily slug on the walls as plaster. It ended up in the garbage disposal.
(*Note to self & others - adding more milk and cheese does not fix the problem)

Round Two - Mac & Cheese Curd Jr. (this year - day before Thanksgiving)
Winner: Draw

I used a recipe where I mixed flour, milk and butter in a saucepan - later adding cheese, then pouring all onto the pasta. I ended up with slight crusty mac, partially cooked egg and ...a lack of cheese. Arg!

Round Three - Mac & Cheese DELIGHT
Winner: ME!

A friend gave me this recipe:

INGREDIENTS
1 Tbsp vegetable oil
1 pound elbow macaroni
8 Tbsp (1 stick) plus 1 Tbsp butter
1/2 (2 oz) shredded Muenster cheese
1/2 (2 oz) shredded Mild Cheddar
1/2 (2 oz) shredded Sharp Cheddar
1/2 (2 oz) shredded Monterey Jack
2 cups half and half
1 cup (8 oz) Velveeta, cut into small cubes
2 Large eggs, lightly beaten
1/4 tspn seasoned salt
1/8 tspn freshly ground black pepper
*zinger - Add unseasoned breadcrumbs (my added touch)

Preheat oven 350. Lightly butter a deep 2 1/2 quart casserole dish.

Boil salted water. Add oil, the macaroni and cook until the macaroni is just tender, about 7 minutes. Don't overcook. Drain. Return macaroni to cooking pot.

In saucepan, melt 8 TBSPS of butter. Stir in mac. In large bowl, mix muenster, mild, sharp and monterey jack cheeses. To the macaroni, add the half and half, 1 1/2 cups of shredded cheese, the cubed velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle remaining 1/2 cup of shredded cheese on top and dot the remaining 1 TBSP of butter on top. Bake until its bubbling around the edges. 35 minutes. Serve hot.

So, I'm pacing the oven checking my concoction because I'm on the verge this time of just making boxed mac & cheese for the rest of my life, when to my surprise...a delightful, nicely browned casserole of wonderful cheesy mac & cheese is pulled from the oven. I have no clue what did it this time, but I'm certain that this was by far the best recipe ever. I completely recommend.

Next up: Green Bean Casserole
This should be fun....

Mickey