So, I make mac 'n cheese 'n broccoli on the regular because it be bangin'. Also it's pretty simple, though the mats are relatively pricier than some of my other staple dishes. (I use rotini instead of macaroni because those spirals soak up sauce like the main event at a bukakke party.)
I start by heating around two cups of milk with about the same amount of cheddar cheese, stirring almost constantly. You don't want to burn anything, so I keep it on medium. Add salt, pepper, and thyme to taste (thyme on cheddar is sex). Once the cheese melts, the sauce should be pretty thin, so I thicken it with a few spoonfuls of corn starch. Steam broccoli, cook pasta, mix, consume.
Tonight I was inspired by the remaining Thanksgiving ham and the vinaigrette broccoli. So I mixed in a large spoonful of dijon mustard and a few tablespoons of red wine vinegar into the cheese sauce while it was melting. The vinegar curdles the milk, but it doesn't matter--it stirs up smooth when the cheese melts. I added a buttload of diced ham, and when everything was ready to mix I threw in half a diced red onion. Mmm, artery-cloggin' good.
I start by heating around two cups of milk with about the same amount of cheddar cheese, stirring almost constantly. You don't want to burn anything, so I keep it on medium. Add salt, pepper, and thyme to taste (thyme on cheddar is sex). Once the cheese melts, the sauce should be pretty thin, so I thicken it with a few spoonfuls of corn starch. Steam broccoli, cook pasta, mix, consume.
Tonight I was inspired by the remaining Thanksgiving ham and the vinaigrette broccoli. So I mixed in a large spoonful of dijon mustard and a few tablespoons of red wine vinegar into the cheese sauce while it was melting. The vinegar curdles the milk, but it doesn't matter--it stirs up smooth when the cheese melts. I added a buttload of diced ham, and when everything was ready to mix I threw in half a diced red onion. Mmm, artery-cloggin' good.
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Oh, and that baking soda on the onions thing works great.