Saturday, October 17, 2009

Cheese and more cheese.... good and more good.

Seriously, is there anything better than noodles, summer sausage, and copious amounts of cheese? Nu-uh.

Double, double toil and trouble
Fire burn and cheddar bubble


1 1/2 cups milk
1 bayleaf
1 chunk of onion or garlic
3 tablespoons butter
3 tablespoons flour
2 1/2 cups grated cheese, roughly*
Roughly 4 servings of noodles

Breadcrumbs and summer sausage, optional

In a small saucepan, steep milk with bayleaf and onion or garlic over low heat for 15 minutes.

While milk is steeping, boil your noodles and drain.

Using empty noodle pot, melt butter and stir flour to make a thick rue. Stir in steeped milk (minus bayleaf and onion, of course) and stir until thick sauce forms. Sprinkle in most of the cheese (setting some aside for melting on top if desired) and stir until completely melted.

Stir noodles into sauce until coated. If you want to make your mac n cheese extra delicious, dish out into oven save bowls, sprinkle with the cheese you set aside, some breadcrumbs and some diced summer sausage and broil for a few minutes until brown and bubbly.

*I used mild cheddar because it was all they had at Walgreens and it definitely wasn't as cheesy as I would like so I would bump up the cheese factor with a sharp cheddar or some other great melting cheese altogether.

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