I know it’s only mid-January and everyone is still staying strong with their new year’s resolutions. Therefore, homemade mac and cheese may not be your go to dish at this time, well, at least it won’t be if you have more will power than me. But, everyone needs a cheat meal every now and then. Life was meant to be lived! What if the Mayans were just off by a month and the world is ending in a few days? Won’t you be happy you had some delicious mac and cheese as your last meal instead of a plate of broccoli? As you can see I really put that law school education to good use when it comes to negotiating food choices. Go delicious or go home – that’s my new motto.
- 12 ounces macaroni elbows (don’t worry about being exact, anywhere from 8-12 ounces will do)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups warm milk
- 1/2 cup heavy cream
- tabasco or other hot sauce, to taste
- fresh ground pepper
- 12 ounces grated sharp cheddar, divided (or any cheese of your choice)
- Ritz crackers for topping
1. Preheat oven to 350 degrees. Cook the macaroni according to package directions, being sure not to overcook. Drain, Rinse and set aside.
2. Melt the butter in a large saucepan over low hear. Whisk in the flour to create a roux, ccok until golden, 1-2 minutes.
3. Slowly whisk in the warm milk. Turn up the heat slightly and heat until just at a boil, stirring constantly. Turn down heat slightly and allow to simmer for a few minutes until thick.
4. Stir in heavy cream, hot sauce and pepper and simmer a few minutes more.
5. Turn down the hear and stir in eight ounces of the shredded cheese, reserving the rest. Once cheese is melted through, stir in the macaroni elbows.
6. Pour mixture into a greased casserole dish. Crush up the ritz crackers into crumbs and sprinkle on top. Sprinkle remaining grated cheese on top of the crackers.
7. Bake for 30 minutes or until cheese is melted and bubbly.