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Grown-Up Macaroni and Cheese
You’re a fucking adult. It’s time to stop eating mac and cheese from a box.

We love nostalgia and respect its importance in all of our diets, just not when it tastes like crap and takes just as long to cook as the real thing. Boxed mac and cheese is, at its finest, a food flavored slurry that is 80% food coloring and satisfies your sodium needs for a fortnight. It doesn’t taste like cheese, it tastes like salt and ascorbic acid and powdered whey. It’s not even creamy, it’s weirdly slippery with a chemical coating that congeals into a gummy mess. It’s bad. It’s just fucking bad.

Real Macaroni and Cheese tastes like actual food, because it’s made of actual food, and is on your table in the same 12 minutes. It’s pungently cheesy and a little bit nutty, with some savory, tangy sweetness from all that delightful dairy. It’s creamy and melty and oozy and comforting and it’s full of calcium, iron, and protein.


The cheeses in our recipe today are, really, just suggestions. Play around, be bold, or just use whatever you have on hand. We love to swap the parm for some Roth Käse Buttermilk Blue cheese or the cheddar and jack for some aged Gruyère .

Macaroni and Cheese

  • 16oz (1 box) Pasta
  • 3 tbsp Olive Oil
  • 3 tbsp All Purpose Flour
  • 1 3/4 cups cold Whole Milk
  • ¼ cup Half & Half
  • 1 1/2 cups shredded Sharp Cheddar Cheese
  • ½ cup shredded Parmesan Cheese
  • ½ cup shredded Monterrey Jack Cheese
  • a pinch of Ground Mustard powder or Turmeric, dealer’s choice
  • Salt and Black Pepper, to taste
  • A few tablespoons of homemade breadcrumbs, toasted


Makes 6 servings, theoretically.
Fill your biggest pot with cold water and season liberally with salt because reasons. Bring it to a boil over high heat and then add your Pasta. Cook until al dente, but know that under is better than over cooked. About 7 minutes.
While your Pasta is cooking, add the Olive Oil and Flour to a heavy-bottomed, medium-sized pot. Cook over medium heat until the Flour starts smelling nutty and turns a little brown. Add the Milk and bring to a gentle simmer. When the Milk begins to thicken, dump in the Cheeses and stir until things get all melty and delicious. If your sauce is a little stringy, that’s really perfectly fine. It just means you used a little bit too much cheese, so you should be stoked. It might look less pretty, but it will taste just as great.

Gently stir the cooked Pasta into the Cheese Sauce and serve immediately, generously sprinkled with breadcrumbs. It doesn’t need a damn thing but dresses up nicely with Bacon or some chunks of roasted Asparagus or Sun Dried Tomatoes or cooked Chicken and Broccoli.

If you have leftovers (you won’t), dump them into a casserole dish and reheat it in the oven— or just eat it cold. No judgement.

Notes

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    for vegans and cheese intolerants you can easilly replace the cheese with soya alternatives :)
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