Mac And Cheese

mac-and-cheese.txt

Tools:
  Cheese grater
  strainer (for pasta)
  1.5 gallon + pot (for pasta)
  2 quart sauce pan (for sauce)
  2 quart casserole dish (for baking)
  1 whisk for mixing
  2 medium bowls (one for topping mix, the other for mixing the wet ingredients)

Ingredients:
  1 cup whole milk
  1 cup heavy cream
  1/2 cup butter (1 stick)
  1/2 cup flour
  1 sleeve ritz crackers
  1 pound pasta (macaroni or baby penne)
  1 Tbsp brown mustard
  1/2 tsp ceyenne
  1 egg

Oven at 350F

Topping:
  mix 2oz if the cheese and crushed sleeve of ritz crackers
  set aside

Pasta:
  Bring salted water to boil (1 gallon at least) in a large pot.
  Add pasta to boiling water, set timer to 9 minutes, will be just under done
  (now is when you should start the sauce)
  When the pasta is done, strain and rinse with cold water

Sauce:
  Add butter to a 2-quart sauce pan
  Once butter is soft/browning add flour, and cook the roux until blonde (should be about a minute)
  Mix other ingredients (milk, cream, egg, mustart, ceyenne in a bowl)
  Add other ingredients slowly to the roux, continuous mixing with a whisk 
  Reduce heat to medium
  Once a slow bubble starts, add the cheese slowly while mixing with a whisk 
  Once all the cheese is incorporated, the sauce is ready

Add the cooled macaroni and mix into the sauce
Put the mix into the casserole dish
Top with the reserve cheese & crushed ritz topping
Place in the oven at 350F for 30 minutes.