Mac and Cheese

In high school (and throughout college) I was on the hunt for the perfect mozzarella stick. Crispy hot on the outside, strings of goo on the inside. To this day, I’m still not sure why I never found it. How hard could it be to perfect the stick? I feel similarly towards mac n cheese. So many restaurants screw it up! It’s pasta and cheese, people. Pasta. And. Cheese. If I want mac n cheese from now on, I make it myself. A lot of places are thinking too hard on it. From bechamel to bacon to bleu cheese to buffalo chicken, sometimes the best version is the one your mom grew up on. Cheez whiz and elbows.

Ok. So maybe not the cheez whiz part. But elbows! (And lots and lots and lots of cheddar cheese.)

Does it get more comforting?

Preheat the oven to 375 degrees and butta yo pan.

See: Butta.

In a blender, puree 1 cup of cottage cheese +...

2 cups of milk +...

1 tsp dry mustard +...

A pinch of nutmeg +...

1/2 tsp salt +...

1/4 tsp pepps.

Grate TWO of these bad boys.

Start grating while it’s light out…

Stop when it's dark.

Dump it all on top of your cheesy milky spice mixture.

Like a load of laundry, fold it into one another.

Pop your elbows open (or whatever pasta you choose to use).

Remember the days of macaroni art? Yeah, I miss those days.

(Uncooked!) elbows are such party crashers.

Add to the pan o’ butta.

Mix & even out. 

Foil and bake for 30 minutes. 

After 30 minutes, remove the foil and give it a gentle stir. Sprinkle a little MORE cheese on top and bake uncovered for 30 minutes (more).

Fall in love / gain a couple of pounds. What’s the difference these days anyway?