Today we tackle what is possibly one of my favorite foods, Macaroni and Cheese! More specifically, Beefy Mac-n-Cheese. Meat, cheese, and noodle goodness. What could be better!
Now I know what your thinking, seems kinda low brow. But believe me, this goes beyond the normal Kraft powdered box stuff (though we will talk about that a bit later), and once you taste this, you won't get enough!
Onto the kitchen!
You'll need a pot, large spoon, pan, a strainer, and a spatula.
Sharp Cheddar Cheese
1 lb of ground beef
This is a recipe that I usually eyeball and isn't really specific. But that's part of the beauty.
First, bring to boil some generously salted water and add your noodles (usually, I use about half of a standard package). If your brave, whole wheat noodles go great with the sharp Cheddar and pesto.
While that cooks, start your beef to browning in your pan at a medium high heat. I like to season my beef with salt, pepper, and sometimes a.dash of Tony's. It just adds that little something more.
Don't forget those noodles! Usually around 8 minutes gets them nice and just al dente. Once strained and back in the pot, it's time for the cheesey goodness.
Start by adding milk and butter to the noodles (this isn't baking so just eyeball it). Usually about 2 tbs of butter and 1/2 cup of milk to start with works best. Now keep your pot on a medium low heat and start adding your cheese to your hearts content! Just grate the Cheddar and parm directly into the pot, stirring frequently so it melts. Then just a few cubes of velveeta will give it that extra melty goodness. Add more milk as needed. Once your happy with your cheese mix, throw a couple of tbs of pesto for that herby flavor. Now go ahead and add the beef and shred just a bit more Cheddar on top for good measure and enjoy.
For some variation, use your favorite chilli and add corn instead of pesto.
If you must use a box mix, always add your own extra cheese to the mix. It will be worth it.
Okay readers, hope you like it. And as always; eat, drink, and be cheesey!