This is part 2 of my wife’s pre-meat meal. You read yesterday about the Rib eye steaks. Today is the carbohydrate compliment to her protein. I told you how good she is. I did not tell you how well she did. I think the credit must go to my meal. What do you guys think? I think I hear you guys agreeing. Of course you are. The people that read this blog know it is all about the food. To heck with the training. Now we know that is not true because if I did not work out, I could not eat all the food I make.
Homemade Mac ‘N Cheese can be made in your sleep. All you have to remember is that the roux is equal parts of butter and flour. Then, add the milk until you reach your desired level of creaminess. I have used whole milk, skim milk, a combination of coconut milk and chicken stock. And all of them produce a creamy base. The key is to find the cheese combination that you like. My wife loves when I use smoked gouda. Since this was her meal, guess what I used? You got it. Smoked gouda.
- 4 tbsp each butter and flour
- 1 1/2 cups each Smoked Gouda and mild Cheddar cheese, shredded
- 1 tsp each salt, pepper and cayenne (I am always told to use more)
- 1 pint of whole milk (guesstimate)
- 2 boxes elbow macaroni
While the water is boiling and you are cooking your pasta, put your saute pan on the stove. Melt the butter over medium heat. Stir in the flour and cook for 1 minute. Heat the milk in a pot but do not boil. Slowly add the milk to the roux a little at a time. At first, the flour mixture soaks up the milk but eventually, the mixture starts to turn creamy. You want to keep adding the milk until the roux becomes loose but not runny. Add the spices and stir well.
Add the cheese in about 3 bunches. Let it melt each time completely before you add in the next batch. Finish putting in the cheese. When it has fully melted, pour in the al dente noodles directly into the sauce. Mix well. Serve and enjoy!