For evah-evah, for real, bar none, that fat lady has sang, say good night barn "goodnight barn" - in other words, stop trying because I have mastered it!
There is an on-going joke in this house that if something is really good, then you better enjoy it because chances are if it just came out of my head I will never be able to make it again. I just get so excited and start throwing things into the mix and at the end I'm left wondering what the actual ingredients were.
So I have made a conscious effort to start writing while I cook, and boy am I glad I did. I will be the first one to say "I hate home made mac and cheese". Blame it on the fact that growing up mama always cooked velveeta cheesey shells so that was just what I was use to. With home made mac, you don't have that great drippy melty over processed cheese flavored sauce, and that was my favorite part!! I knew there had to be a way to bring creamy and cheesey (through and through, not just on top) to the home made mac and cheese, and I found it. For this certain recipe I used cheddar and gouda. But that is just because we had cheddar and gouda in the fridge. Today there is colby, monterrey jack and butterkase in the fridge and I would also recommend those cheeses, it is really just whatever you have on hand.
So here it is.... without further adieu..... the world's best macaroni and cheese, cross my heart and hope to die.
World's Best Macaroni and Cheese
recipe by me
3/4 cup elbow mac - season your boiling water with 1/4 tspn salt
1 tblspn butter
1 & 1/2 cup milk
1/2 tspn salt
1 tblspn flour
1 cup shredded cheddar
1/2 cup shredded gouda (if you use smoked gouda, the end result will have a "bacon-y" taste)
3 triangles laughing cow, swiss - sliced (i would stick to always using swiss)
boil your noodles in the salted water. preheat your oven to 350* and use it to melt the butter in a medium casserole dish. whisk together the eggs, milk, salt and flour in a large mixing bowl. stir in the cheeses. when the noodles are finished, drain them and put them into the mixing bowl with the cheese mixture, stir around until the heat starts to melt the cheeses a little. pour it all into the dish with the melted butter, and sprinkle a little extra cheddar on top. bake uncovered for 35-40 minutes, or until the center is no longer liquid.
Blog number two.... it might explain my current lack of enthusiasm for blog number 1