Mac and Cheese has to be one of the most beloved spur-of-the-moment type of foods ever. It’s such a humbling experience in a way that it makes you feel grateful for the simpler things in life. I can spend hours with my sister binge-watching our favorite show and downing a pan of mac’n’cheese! It’s the ultimate family dish!
It’s easy as hell to make it as well! Everyone has at least a pack of macs lying around for rainy days.
All you need is the macaroni, a baking pan and some cheddar cheese.
All the other ingredients that you’ll decide to use later on is just the icing of the cake. Macaroni goes well literally with everything. Spices? Checked! Veggies? Checked! Bacon? Hell yeah checked!
Consequently, anyone can make them from scratch.
Their versatility is exactly the idea behind Food52 latest recipe. Amanda Hesser gives a spin of Julia Moskin’s recipe for Crusty Macaroni and Cheese!
1 tablespoon of butter
12 ounces of extra-sharp cheddar cheese, coarsely grated
1 pound of pasta spirals (or another small variety)
1/8 teaspoon of cayenne, plus more as garnish
2/3 whole cups of milk
1. Preheat oven to 475 F. Thickly grease the baking sheet. Combine the grated cheese and put aside two brimful cups for topping
2. Take a large pot. Boil salted water and cook pasta in it for 6 minutes, striving for al dente pasta. Drain the pasta.
3. In a large bowl, mix the pasta with the cheese, cayenne and the salt. Spread the mixture on the baking sheet and pour the milk on the surface. Even it out to reach every nook and cranny of the pasta! Sprinkle the left over cheese on top, add in a little more extra cayenne, and bake, uncovered , until golden crispy, for about 15 minutes.
I am off to try this recipe for myself! And leave your comment below as soon as you have a taste of it too!