Better Mac and Cheese

I’ve been doing some mac and cheese just about every week since the holiday break and tonight made a batch that may possibly be the best mac and cheese I’ve ever had.  I hate to brag folks, (well, not really), but this recipe is my idea of what mac and cheese should be like in terms of taste, texture and color.  At the very least it’s a base upon which I will build all future attempts at a more sophisticated mac and cheese.  Here it goes:

2 cups elbow mac
15 oz medium cheddar cheese (diced)
8 oz whole milk
8 oz heavy cream
6 tbsp butter
5 tbsp flour
1 tsp salt

Cook the noodles, set aside.  In a large pot (or the same pot you cooked the noodles):

Melt butter over low temperature.  Add flour.  Stir frequently until roux has been bubbling for a minute or two.  Add milk, heavy cream, cheese and salt.  Continue to stir until all cheese has melted.  The sauce should be very thick–but if it’s too thick you can just add more milk.

Add noodles until desired cheese to mac ratio is reached.

This is way better than my previous recipe.

Good beans

Everything is better with bacon. –Anonymous

Them some good beans! –Myself, after finishing my third bean burrito in a row with these beans

2 cups black beans

3/4 cup bacon grease
1 tsp ground cumin
1 tsp chili powder
1 bay leaf
Express bean soak: Rinse beans and place in a 2-cup microwave safe measuring cup (Pyrex).  Microwave for 2 minutes, let stand for 10 minutes and drain.
Place soaked beans in a large pressure cooker and cover with at least 2″ of water.  Add bacon grease, cumin, chili powder and bay leaf.  Seal pressure cooker and cook on high for 90 minutes.  Salt to taste.
Serve with chopped onion and grated cheese.

Trader Joe’s English Breakfast

Water: 6oz
Time: 3min
Milk: 2oz

Verdict: Stale. Old. Bitter with very little flavor. Does not take milk well at all; texture becomes watery like an herbal tea. I would consider taking it back to the store had I not paid only $2 for it.