"Return Of The Mac"
When you think of the ultimate comfort food, what comes to mind? I have around 1,000 things that sound great to me, I have a never ending appetite. Never. Ending. Appetite.
My beautiful niece, Miss Isabella Jane, is a macaroni and cheese connoisseur! Our Aunt Lydia always makes mac for every family event, at Izzy's request. Lydia makes the most amazing mac and cheese, so I haven't had made it in years….until….
My beautiful friend Tiffany asked our little private chef business, "The Texas Dinner Belles", to cater her baby shower. Tiffany is an amazing person, and she was a mentor to me all throughout culinary school. For her shower, she requested one specific dish, you guessed it, MACARONI AND CHEESE. I knew I was on a mission! I had to perfect, to the best of my ability, the perfect version. I channeled my inner Paula Deen, I traveled far and wide, I had a motto- WWLD. (what would Lydia do)
I wanted it to be perfect for her.
After several (7 or 9- I lost count) attempts, I nailed it!
Beware, once you prepare this dish you will never look at mac and cheese the same way again. You will long for it, you will block out the fact that you use a stick and a half (or more, who cares) of Butter. Beautiful, creamy, yellowy, blissful butter. I love butter. My dog's name is Butter. You get the picture.
So don't judge me, because this recipe will NOT help you get back into your skinny jeans.
This is a stage 6 cheese alert!
"The Diet Starts Tomorrow Macaroni and Cheese"
1 pound farfelle pasta (the tuxedo bowtie -I did it for a baby boy baby shower theme) or pasta of your choice
2 cups half and half
1 1/2 sticks of butter ( plus some extra pats for the top before you bake, if you wanna)
8 or 9 ounces Velveeta cheese - cut in tiny cubes
1/8 tsp Lawry's Seasoning mix
Salt and pepper to taste
1 tablespoon olive oil
3/4 cup of the following cheeses;
FRESHLY GRATED, NOT THE ALREADY SHREDDED IN THE BAG! PLEASE! I BEG!
Monterrey Jack
Mild Cheddar
Medium Cheddar
Sharp Cheddar
Muenster- (this sends it to the moon!)
and, if you want, but I didn't, you can add 1 whisked egg to the end of Step 4.
*this recipe is SO easy if you prep everything, and have it sitting on the counter waiting for you- or as we learned in culinary school "mise in place". You will feel like you deserve your own cooking show when you realize how easy it becomes..
Directions:
1.Cook your pasta in boiling salted water until it's al dente. (or take a minute or 2 off of the box directions)
2. Mix all of the grated cheese together in a large bowl. (no velveeta yet…)
3. When your pasta is ready, drain into a colander and turn the burner off. Toss your pasta with the tablespoon of oil. (this is very easy to forget) Give your empty pot a minute or so to cool and return your pasta pan to the stove and throw in your butter.
4. Throw your drained pasta back in the pan with the butter that is slowly melting. Add the Velveeta cubes, half and half, Lawry's seasoning, and 2 cups of the reserved shredded cheese into the pasta, and turn the burner on warm. Stir until the cheese gets all melted together. (This is like a cheese romance) Add salt and pepper to taste, a little at a time. You will have to taste, taste, and taste.
5. Preheat your oven to 350 degrees
6. Butter or spray nonstick cooking spray on your casserole dish, then pour in your cheesy mac and cheese. Top with remaining cheese. (And those couple of pats of butter if you are feeling naughty)
7. Bake at 350 for 30-35 minutes until your beautiful creation is golden and bubbling.
Disclaimer: Just in case I get any "haters" because I technically used farfelle pasta, instead of traditional macaroni, I am sorry. Farfelle and cheese doesn't have the same "ring" to it.
Peace, Cheese, and yes please,
Julie
