Macaroni and Cheese, our reccomended route to heart attack heaven!

Do you see that puddle of cheesy deliciousness? Is that not the single most gorgeously cheesy thing you've ever seen? It is now. This delicious concoction was found someplace online, we stole it from them, and apparently it is based off the Noodles and Company mac n cheese recipe, although I think that is a lie. It is delicious either way. Of course, we doubled the cheese sauce recipe while using the same amount of noodles, but if you want to be a lame cheese hater you can just use the regular recipe. So, lets get started on this exciting adventure through the cheesy Amazon!


Ingredients: Flour, Milk, Noodles (yes, we have 2 kinds, its because were amazing, and like to do things like that), Mustard, Butter, Onions, Bread Crumbs (or matzo meal if you're Jewish, which apparently we are now), Tabasco Sauce, Salt and Pepper


But wait, theres MORE! CHEESE! Here we've got some Fontinella and Romano (we decided to use every cheese in the house, so thats not even close to all!)


Monterey Jack, which is delicious,

a little Pepper Jack, and even less Swiss (you see how little swiss? Thats because its disgusting. We're only using it because Elvis insisted we use ALL the cheeses...geesh)

and of course, don't forget the Cheddar, thats right TWO bowls of cheddar! Thats because it is delicious. And also it will help to balance out some of the weirder cheeses.
Or the gross ones...like swiss.


Okay, so first we gotta cook the pasta. I assume you already know how to do that, but on going to run through it with you anyway. Put some water in a pot and boil it.


Add your pasta. Cook until its al dente.

Drain. Now put it somewhere and just kinda let it sit for a while...until were done.

Lets make some cheesy sauce! Cook the onions in the butter. (Just an FYI, you really can just leave the onions out all together. They add nothing. Unless you really love onions. In which case, knock yourself out.)

Then add flour. Whisk that all together nicely. Use a whisk. I know theres a spoon in that picture but thats because I am silly.


Then add milk. Once again, don't be silly like me, use a whisk. Now let that thicken for a little bit.


Now we get to add EXCITING things! Like SALT!


And PEPPER! Lots and lots of pepper! Pepper is yummy!


A little Tabasco sauce...



Mustard! It adds a pretty yellow color along with tasting yummy!


And then add all the cheese. Or, if you don't feel like grating more later, just add most of it.


yummy. I want it. now. This is the part where you add more of whatever you think it needs. More cheddar to make it taste less weird, more pepper, more milk, whatever you think it needs.


Then you stir that for a bit, and when it is relatively smooth, pour it over the noodles which you have already put in a buttered baking dish...yeah, kinda left that step out...


Then sprinkle some more grated cheese over the top.


And if you're like us, you will realize that this is just not enough cheese! So put some big chunks on top.

Then sprinkle your bread crumbs (or matzo meal) over the top of all of that.



And stick it in the oven for a bit, until the cheese gets all melty.

When you take it out, it will look like this. And you will try not to eat it all in one giant bite. But you wont be able to resist. It is too delicious.

And then you will put some on a plate along with some broccoli and have yourself a nice family meal. Or you could just save yourself that extra waiting time and eat it straight out of the pan. That works too.

12 ounces elbow macaroni
3 tablespoons butter
1/8 cup diced white onion (optional)
2 tablespoons flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 tablespoon prepared mustard
3 cups (12 ounces) sharp Wisconsin Cheddar cheese, shredded (or more cheese, of various varieties)
3 cups coarse bread crumbs

Preheat oven to 375 degrees F.

Cook macaroni according to package instructions, or until al dente. Drain, rinse, and set aside.

In large saucepan, saute onion in butter for two minutes until transparent.

Blend in flour, stirring well to incorporate, and cook for an additional minute.

Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens.

Reduce to low heat and add salt, pepper, hot sauce and mustard. Stir in 2 1/2 cups cheese.

Add cooked macaroni to cheese sauce and mix well. Place macaroni mixture in buttered, ovenproof, 9-inch square dish. Top with remaining 1/2 cup of Cheddar cheese and bread crumbs.

Put in a 325 degree oven until the cheese gets all melty. Or turn the oven up a little higher and cook it for a smaller amount of time. It really dosn't matter, so long as the cheese on top is melty and delicious.