Can't Stand the Heat: Mac 'n' Cheese

Summer is almost over, but before I go wallow in self pity I have to keep reminding myself that summer ending means I get to go back to Boston College. I'm excited to get back to my friends, my dorm and my home away from home. But even still, there's no shame in admitting I'll miss my home.

In case you haven't noticed from my constant mentioning of this, but I'm from California. Southern California to be exact, and it's probably the farthest continental location anyone can live from school. This means I can't exactly go home for every holiday. In my experience this has  been both a good thing and a bad thing. Of course I miss home, but I've also been given a chance to travel during vacations.

It's the same when I come back to California for the summer; I miss BC. A lot. It's hard having two homes. You're always going to miss something. And with the end of summer and beginning of the fall semester it only means one thing.

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Had to do it. My Game of Thrones binge from this week was just egging me on.

And what better way to say "Away with summer and on with winter!" than some good old comfort food. I don't know if I've mentioned this but I work at the Rat. And if there's one thing I've learned it's that people love their Mac 'n Cheese. If you've ever been there for lunch hour on a Thursday, then you know exactly what I'm talking about.

This is what I see when I come out to serve a new batch.

This is what I see when I come out to serve a new batch.

But Mac 'n Cheese is also one of my favorite foods in general. So I'm making this for you. For all of you who won't have a meal plan but just can't live without Mac 'n Cheese Thursday. For all of you who live on Lower and don't feel like making the trek  up to Lyons when it's cold. And for all of you who swore their honor and lives to Ned Stark!!

Oh wait, no. Different battle cry.

Mac 'n Cheese is literally always delicious. So if you're feeling cold, homesick or just hungry, this recipe will hopefully do you justice.

 

Ingredients

1 cup Macaroni pasta

2 tbsp butter

1 cup of milk

3 tbsp plain flour

1 tbsp salt

fresh ground black pepper

1 cup grated cheddar cheese

 

Keep in mind this is a cheese based dish and it's the most important ingredient. If you want more or less cheese feel free to modify as you want. You can use Parmesan cheese, Monterey, Pepper Jack or even a combination of all of them!

 

Step 1:

Add the pasta to pot and fill with salted water until the water level is about 3 inches above the pasta. Bring to boil and leave for 8-10 minutes until the pasta is soft. Drain the water and serve in a larger bowl.

 

Step 2:

While waiting for the pasta to cook, make the cheese sauce. Melt the butter in a pan and add the flour. Then mix in the milk slowly into the pan. Let it bubble for 3 minutes then add the salt and pepper.

 

Step 3:

Add the cheese sauce to the pasta and serve.

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