| While farting around in the kitchen (actually, reheating the cold leftover stroganoff) I was cooking some egg noodles and had some plain ones remaining, so just for the fuck of it, I got out the cheddar block & put some freshly shredded cheese on it and omg. Fucking Delicious! Fan-fucking-tastic! Son of a fucking bitch! Here's my homemade mac n cheese recipe: 2 cups (I used the liquid one) of dry wavy egg noodles 1 cup (unpacked) mound of freshly grated sharp cheddar 3 slices of deli-style American cheese, grated 3 tablespoons of milk 3 tablespoons of water (roughly, left from draining) Cook your noodles, blah blah blah. Drain all but a little bit of the water, then put back on low heat, add your milk and your cheese & stir for a few minutes until it's all soupy. You want to have about an inch to inch 1/2 of liquid on the bottom so it's soupy. Rule is, you can't put too much cheese in there, so if it tastes weak, add some more cheese. And I should note, that the sharp cheddar I use is from the deli (local supermarket), it's very soft and orange. It's not rubbery or tough at all but very soft. The deli American cheese (land 'o lakes), should be pretty yellow in color, stiff like Swiss cheese & shouldn't be that shiny oily individually pre-packaged stuff. Basically, I don't like butter or pepper or "salty cheese powder" in my mac n cheese, nor do I like it dry. Egg noodles just blew my mind away, and I can't believe the difference in taste compared to the shitty plain noodles that come in the box. |
| Homemade mac 'n cheese recipe |