Adapted from GQ
Serves 2
- 1/2 lb elbow pasta
- 1/2 lb cheddar cheese grated
- 1-2 cups of milk
- 4 T butter
- 1/4 cup flour
- 1 beefsteak tomato sliced
- sourdough breadcrumbs
Preheat oven 375.
Boil pasta. Drain.
While that’s boiling melt 3 T of butter and add all the flour. Whisk for about two minutes. Slowly pour in milk while whisking rather vigorously. When it’s your preferred consistency add the grated cheese in batches and stir. Add salt & pepper to taste. Turn off heat and stir in the pasta. Pour this concoction into a bake pan.
Melt 1 T of butter and stir in breadcrumbs.
Cover the Mac & Cheese with tomato slices and then breadcrumbs on top. Bake for about 30 minutes. Delicioso!
serves 4 or two twice. I totally made this recipe up and it can easily be vegetarian. Just add in broccoli instead of sausage. Or not. just cheeeese is fine too.
- 1/2 stick butter
- 1/4 cup flour
- milk
- hunk o’ cheddar grated
- bag o’ mixed medium shells
- three sausages (I chose chorizo)
- 1/2 onion diced
Dice onion and grate cheddar. Boil water for pasta. Start frying sausage on med. Now to make the cheesy sauce.
Cut butter into small chunks. Melt slowly. Whisk in Flour. Let it heat for about 5-10 minutes while whisking over med low.
Be sure to turn sausage and add pasta to the water when it boils.
After ten minutes. Slowly pour in a little bit of milk while whisking. Continue adding milk a little bit at a time while whisking until the roux has turned saucy and creamy. Whisk and heat up for another 15 minutes.
Turn sausage. Drain pasta.
Now slowly add the cheese while stirring the sauce until all of it is melted and incorporated. Let it continue to heat on low.
The sausage should be finished. Remove and fry the onions in the leftover sausage fatty bits. Chop the sausage into bits.
Return the pasta to the pot. Stir in the cheesy sauce. Add sausage. Add onions with a slotted spoon. Stir. Salt and pepper. Enjoy!
