Living in Seattle has given me a totally new appreciation for comfort food. Granted I know its a bit ironic to post a Mac N Cheese recipe but when the weather turns to shit and you need something warm and filling. Given the fact that the hardest part of this is making sure that the cream sauce doesn’t burn. The main thing is that your heating the cream and blending in the cheese to where they bind. I added bacon and basic sharp cheddar if you like. The same goes for the pasta, just use something that’s going to hold the sauce but don’t limit yourself.

This is what you need to feed 2 people as a main course or 4 as a side

1 lb pasta

1 pint of 1/2 n 1/2

1/2 lb of cheese ( grated)

1 lb of bacon chopped ( if your into it, but its bacon so you know you want to )

1/2 onion chopped (optional)

Garlic (optional)

1. Get a big pot of water boiling

2. Saute the onions and garlic and add the bacon

3 Pour some of the grease from the bacon into the pot for the cheese sauce and add enough flour to make a roux ( thick paste) and let cook till light brown

4. Cut the heat to low and add 1/2 n 1/2, little by little and whisk till smooth

5. Cook the pasta in the water till tender but not mush

6. Add grated cheese to the cream and whisk in slowly. Don’t try and add it all at once or it will take forever to blend and people are hungry. The sauce should be smooth and rich and not have any clumps. Add your bacon

7. Drain the pasta, add the sauce and let it setup.

8. Enjoy and never eat Mac N Cheese out of a box again

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