I'm so-so with the baked mac and cheese. The type that is really just pasta and cheese sauce? Now that is love.
With that kind of mac and cheese I'm just like:
(On a side note, Ratatoullie is one of my favorite Pixar films. Right up there with the Incredibles and Up. There's just something about Remy that is so... cute.
Or maybe I just love the food)
So after a long President's Day hiking around Miami University's campus through freezing rain, facing a daunting maze of identically designed buildings on a tour, what do I make?
Mac and cheese of course!
Not just any mac and cheese, but Panera mac and cheese (recipe from Food, Folks, and Fun)!
Be prepared for total creamy-cheesy heaven.
Regina Spektor "One More Time with Feeling"
- 1 16-ounce Package package of rigati pasta ((or other small pasta shells))
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 2 1/2 cups milk (2% or whole)
- 6 Slices white American cheese (chopped)
- 8oz extra-sharp white Vermont cheddar (shredded)
- 1/2 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon hot sauce
|Prepare pasta according to package directions.|
|Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.|
|Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.|
|Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.|
|Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.|