Wednesday, May 15, 2013

I made food: crack and cheese

Heh, two days after I talked about eating healthy I'm posting this. Yesterday I made a batch of Martha Stewart's "perfect macaroni and cheese" for my department's grad student picnic. Luckily I ended up with some leftovers, because this is seriously the greatest mac and cheese ever. I've made it around ten times and it always vanishes within two days.

You can find the recipe at this New York Times blog post. You'll notice first of all that this recipe contains over a pound and a half of cheese and a whole stick of butter, but who's counting? But this stuff is not just a cheese bomb: it also has nutmeg and cayenne pepper, which give it a bit of a bite and a more complex flavor. Not to mention that crunchy top of homemade bread crumbs!

It's pretty easy to make, just time consuming. To make the cheese sauce, you first have to make a white sauce by whisking butter, flour and milk for what seems like a million years. Not to mention shredding all that cheese (because you wouldn't buy pre-shredded cheese for this masterpiece, would you??).

I'm lucky my fiance is coming to visit so he can finish the rest of this stuff, otherwise I might overdo it!

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