Tuesday, June 8, 2010

Macaroni and Cheese REDEFINED

When I cook, I seldom measure my ingredients. The measurements listed below are approximations. Even still, I'm sure you will enjoy it!

1 lb cooked and drained rotini pasta (I prefer whole wheat)
1/2 cup mozerella cheese
3 slices American cheese
1 -8 oz package (2 cups) shredded Monterey/Colby cheese
1 jalapeno diced (seeds removed)
1/2 medium yellow onion (NOT VIDALIA) diced
1/2 cup red bell pepper diced
1 tbsp minced garlic
1/4 cup chopped fresh parsley (feel free to add more)
1 tsp ground mustard
1/2 tsp ground coriander
1/2 tsp red curry powder
1 tsp garham masala
2 tbsp butter
2 tbsp flour
2 cups milk???
1/2 to 3/4 cup milk as needed for later

You'll need a small stock pot by the end of this, so I suggest you start with one. It will make it easier.
Melt the butter over medium to high heat and then stir in the flour. You're making a roux, like you would for gravy. When you get a bubbly paste, add the milk while stirring and brink to a boil. When boiling reduce heat to low.

Once thickened, add jalapeno, pepper, onion, garlic, and spices. Once thoroughly stirred, all three cheese products.

When all the cheese is melted and you have a good cheese sauce, add about 2/3 of your cooked pasta. I say this to err on the side of caution, because I don't want you to end up with too little sauce. At this point, you may want to add about another 1/2 to 3/4 cup milk. Once the pasta and cheese is well mixed, continue to add more pasta until you are satisfied with your preferred consistency. Now, enjoy the worlds best mac and cheese. 

It's going to be a little spicy, and may have an Indian Curry/Southwest US taste to it. Serve it as a side to Mexican dishes, steak, salmon, or enjoy a small portion as a midnight snack! I'm open to CONSTRUCTIVE criticism, so let me know!

1 comment:

Christy said...

You have no idea. i care nothing about what sheep say... like your ma and pa. I am diggin deeper. keep on tunin' in!