Decadence, Cheddar-style.

Dispatches From Dystopia

I had been talking about fixing home made macaroni and cheese for the last two months, since winter began. Given we finally had a cold day and it’s really not that hard I did the deed today

I make a roux in the double boiler, then add the milk, then the grated cheese until it’s all melted and thick. I must have used close to a pound (454 gm)of extra sharp cheddar cheese. I save some to cover the pasta cheese sauce mix.

While I’m making the sauce I’m boiling the pasta. When that’s ready, I drain the pasta and mix sauce and pasta up realgood!

Then I cover with the reserved cheese and place in the oven til the cheese is melted on the top.

Sure to be a hit with children, and domestic partners.

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