We're safely at the River, surviving even after the 4-hour LA > Chicago flight in which the first-year Bible-studies major and the middle-aged atheist behind us carried on a spirited debate that lasted the entire duration of the flight. Think Valley girl vs. "Da Bears." I could have given the guy next to them a medal for saying, "Are you serious? This is a four-hour flight. You have to keep it down."
But now we're snug, and full of mac and cheese. This is usually our Christmas Eve tradition, but when you get a request for mac and cheese, you make mac and cheese. Good thing - this batch of cheese was alarmingly spicy, and it was the consensus that it wouldn't have gone over well with the extended family's low spice tolerance. Absolutely perfect for tonight, though.
EDIT: Also fantastic under Deb's chili the next night. I haven't been that gluttonous while sober in a long time.
Ngoc + Matty's Spicy Mac + Cheese, 2011 Edition
2010 Edition here
2009 Edition here
1 lb. pasta
4 T. butter
1 c. milk
1 lb. Velveeta, cubed
1 lb. Cabot Hot Habanero Cheddar
seasoned croutons, crushed to make 1 c. crumbs
1/2 c. grated Parmesan
1/2 c. shredded Parmesan
1. Bring a large pot of salted water to boil. Cook pasta until al dente. Set aside.
2. Brown the butter in a large saucepan over low heat. Add the milk and bring to a boil. Add the Velveeta and the Cheddar, and stir until melted.
3. Add pasta to saucepan and toss to coat. Pour into a large baking sheet.
4. In a small bowl, combine the crouton crumbs and both kinds of Parmesan. Sprinkle evenly over the pasta and bake in a 400-degree oven for 20 minutes or until top is golden-brown.
0 comments:
Post a Comment