Return Of The Mac: February 2014 / Photo By Josh Keown
Mac ‘n’ Cheese
½ gallon half and half
1 pound butter
2 tablespoons salt
1 teaspoon black pepper
1 tablespoon granulated garlic
2 pounds cheddar cheese (use sharp cheddar for a kick, or add some Parmesan cheese)
3 pounds pasta (elbow macaroni or small shells)
Heat half & half and butter. Add to it a couple of tablespoons of salt, 1 teaspoon of black pepper and a tablespoon of granular garlic.
Boil your favorite pasta (many folks use elbows, or small shells) in salted water until fully (not overly) cooked. When you make your pasta “al dente” for mac ‘n’ cheese, the pasta will drink up the sauce, creating a dryer product than you intended.
Once it’s done, drain the pasta, put it in a mixing bowl and add the hot cream and butter. Immediately add 2 pounds of shredded cheddar cheese. Use a sharper cheese depending on your liking. If the cheddar doesn’t give a sharp enough taste, add some Parmesan cheese to it, which gives it a wonderful enhancement. This can be served just like that once it’s mixed enough, or you can bake it with or without some extra cheese on top. If you want this to be a bit custard-like, add about 6 eggs before you bake it, and then toss it in the oven at 375 for about 20 minutes.