Today’s the day. It’s a big holiday.
A big, cheesy holiday.
No, fool, it’s not even close to Valentine’s Day, as cheesy as that nonsense is.
It’s National Macaroni and Cheese Day! My new favorite holiday.
To celebrate I made a lovely Monterey Jack & Cheddar Stove Top Mac and Cheese. And it’s bangin’. I even brought some to work to share with a few people, but will probably end up consuming most of the tray myself, because I am sassy.
I don’t measure when I’m cooking, only when I’m baking, so here’s a basic run down of the ingredients, with some fudged measurements, and how I made the sauce.
- 3 tbsp Butter
- ¼ cup Frozen chopped onions
- 2 tbsp Gluten Free multi purpose flour – I used King Arthur, as usual.
- 3-4 cups of milk – I used nonfat Lactaid (The irony of the Lactaid only becomes funnier when I realize just how much cheese I put in this thing)
- 2 tsp paprika, or honestly however much you want.
- 1 block (8 oz) of Monterey Jack Cheese
- 1 bag sharp cheddar cheese – I think it’s an 8 oz bag.
- 1 bag Kraft triple cheddar cheese
- 1 capful white vinegar
- Salt and pepper
- Cornstarch slurry – 2 tablespoons cornstarch to ½ cup milk. It won’t look thick, but it will definitely make magic happen.
- 1 lb macaroni – I used Barilla Gluten Free elbows.
- Begin to boil a large pot of water for the macaroni and cook the mac as you make the sauce.
- Melt the butter in a large sauce pot over medium heat.
- Add the onions and cook until soft and translucent.
- Add salt and pepper. Start with maybe a half teaspoon of each, you can add more later.
- Add the flour and stir. It’ll get all stuck together. That’s fine. Just don’t let it brown.
- Add the milk and stir, stir, stir.
- Once the milk is warm, you don’t want it to boil and bubble, start adding the cheese. I added the entire block of Monterey jack, and a bag and a half of the shredded cheddars.
- Just keep stirring.
- Add a capful of vinegar – this adds some tang.
- Now is the time to taste and see if you want to add more cheese, more salt, more pepper, more paprika, whatever it is.
- If you feel that the sauce is not thick enough, you can add little of the cornstarch slurry at a time until the heat thickens it up.
- Drain the macaroni, then add it back to the pot. Pour the cheese sauce in and mix it up. A cheesy match made in heaven.
- At this point you can serve it up as is, or pour the whole concoction into a pan and add more cheese and paprika on top and let it sit under the broiler until just barely browned. Yum.
That’s my mac and cheese and now I need to go put some sweatpants on. Clearly, a winning recipe.
Did anyone else celebrate with Lori and me? Share your mac!