In my entire writing career, I have never done a food blog or posted a recipe. Not that I mind cooking – it’s just that it’s a distraction from the more interesting things in life; namely, writing. (You people have no idea how many meals I have burned while working on articles or book manuscripts!).
Food is just not all that interesting to me. It is simply a way to keep from dying. Besides, “foodie blogs”, like arts and crafts, are more the domain of perfectionist home-school moms who grind their own organic, grass-fed grain to make homemade bread and raise their own free-range, gluten-free chickens and stuff like that.
I don’t do any of that stuff because:
- I’m too busy doing other stuff; and
- Frankly, I don’t care enough to bother.
That being said, sometimes, perhaps once every 6 years or so, I astonish myself with the sheer awesomeness of something that comes out of my kitchen. Like tonight, for example. I felt inspired to make homemade mac ‘n cheese, rather than opening a box with the incandescent orange “cheese-like product” packet. But not just ANY macaroni and cheese, mind you! Oh no. This mac ‘n cheese is high-class – with Wisconsin cheddar, Swiss Jarlsberg, and Bulgarian kashkaval. It is:
The Rolls-Royce of Macaroni and Cheese
Because cheese is God’s way of letting us know He loves us, and wants us to have a nice day.
What You Need:
- 400 g macaroni
- 1/2 cup butter (4 Tbs)
- 1/2 cup flour (120 ml)
- 3 cups milk (750 ml)
- 1 cup grated cheddar (250 g)
- 1/2 cup grated kashkaval
- 1/2 cup Jalsberg
- 1/2 cup white cheese (feta)
- 1/2 tsp salt
Now, here’s what to do:
- Boil and drain the macaroni like a normal person.
- Melt butter over medium heat; whisk in flour. Now here’s the part where you have to pay attention to what you’re doing: while whisking flour, do NOT be watching TV, or texting your editor, or your daughter, or your buddy Dritan in Albania. The flour will burn and you’ll have to throw it out and start over; so make sure you whisk well.
- Pour in the milk and keep whisking it (see note above, so lumps don’t form). Add salt. When it gets thick, take it off the heat and dump in the shredded cheese, except for the feta, mixing well.
- Now it’s a melty, gooey cheesy mixture! Doesn’t that look good? Dump the macaroni back into the pot, and mix it all up.
- Now pour it into a greased casserole dish, sprinkle more cheddar on top, and bake at 350° (177 Celsius) for about 15 minutes. When you serve, mix in some Bulgarian white cheese to give it extra zip.
You now have happiness on a plate. Adults will be happy. Kids will be happy. World hunger will be eradicated. World peace will be achieved, through the harmonious blending of an international array of cheeses. Your taste buds will rejoice and sing “The Star-Spangled Banner”….oh, and The Rolls-Royce of Macaroni and Cheese goes well with Chardonnay or Savignon Blanc.