I Now Pronounce You Mac and Cheese
Editors Note: My first official propositioner! And yes, I can make up words on my own blog. Okay, so back when I posted about my second catering gig, I jokingly requested that potential clients could contact me for hire. To my utter fucking shock, I get an email from belmontmedina. It wasn’t a request for catering providers, but a proposal for a partnership. We decided to conduct a formal meeting (Stetson’s Famous Bar and Grill) and discuss our future business together (why I consider T.O. like an ex-boyfriend.) So while we still hash out the details (don’t worry, BS, you’ll get a cut) we at least decided she should send me a couple blog posts, you know, as a try out.
My first experience with Easy Mac came in college. My mom completely spoiled my sister and I by making EVERYTHING from scratch. And since I come from a Southern family, we got the good stuff- mashed potatoes, sweet potato pie, macaroni and cheese, collard greens, poundcake and the like. The one time my mom tried instant mashed potatoes, my sister and I rebelled.
Then one day, I arrived at college. It was there I discovered to my horror, that some people’s parents DON’T COOK. (it was also there that I discovered that salsa added to Easy Mac capped off with some Boone’s Farm made for a somewhat balanced meal, and an ideal accompaniment to late night Golden Girls reruns.)
Recipe post jump.
Still though, I find myself making homemade mac and cheese almost exclusively now. It’s unheard of to have a holiday meal without it in my family. I had an early Thanksgiving dinner for my friends, and made two MONSTROUS pans, just to make sure there was some left for me. In fact, I even remember a period in my sister’s life where she ate nothing else. So my mom mixed in veggies or meat to get her to eat…not so far away from Easy Mac and salsa, don’t you think?
Like most Southerners, I’m not so big on the measurements thing…so eyeball it and see
Southern Style Mac and Cheese
Cool 1 lb. elbow macaroni (Mueller’s is best) in salted water until it’s slightly underdone. In the meantime, stir 2 eggs into about 2 cups of WHOLE milk and some black pepper. Once the macaroni is drained, stir in a stick of butter, then the milk mixture along with about 2 cups of shredded cheese (you can cheat and use pre-shredded, but i swear it tastes better if you risk life and limb and shred yourself.) It should look a little on the soupy side, if not add some more milk. Dump into a 13×9 pan and sprinkle another 2 cups of cheese on top. Bake at 350 (or 375 or 400) until the cheese melts into delicious goodness. Serve.
I like to experiment- add some cumin, or ground mustard. Substitute creme fraiche or sour cream or even plain (NOT VANILLA) yogurt for some of the milk, Use buttermilk instead of regular milk. You get the idea.