060 - MAC AND CHEESE

I’m back people. First of all, apologize for lack of updates. You see, last week, I got a deal on airfare tickets courtesy of our recently crowned 5 star national airline, Garuda Indonesia. It was too good to miss. So yeah, I went to Singapore for a day. LITERALLY, a day. Had the first flight out, and went back on the 3^rd from last. Safe to say, I’m basically spent. Dammit.

Anyway, let’s learn how to make an easy Mac and Cheese. I love Mac and Cheese. I remember getting my first Kraft dinner Mac and Cheese. It was essentially a forbidden food in our kitchen. Why? It’s carbs and fats. It ain’t good for the body. But who am I kidding? Those things are nostalgic. It brings comfort of home to your tummy. Who am I to say no?

Here are the lists of ingredients;

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For 2 servings, you will need;

180 grams of Macaroni. Don’t use other pasta, please.

50 grams of Butter

50 grams of All Purpose Flour

400 ml of Milk, cold.

150 grams of Cheddar Cheese. Grated

(optional) 1 tbsp of Grated Parmesan Cheese

Salt to taste

Pepper to taste

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Ready? Here We Go!

Step 1 – Fill a pot with enough water to cook the pasta, add salt, and let it boil. Once boiling, add the Macaroni in, cook in approximately 8 minutes for al dente. Once done, strain it and set aside.

Salt

Covering helps the water to boil faster

Macaroni

Precisely!

Perfect!

Step 2 – Get a non-stick pan/pot and set the heat to medium-low, melt the butter. Once melted, add the flour and whisk vigorously to combine. The goal here is to make a Roux. Roux is a base for a lot of French sauces, or, in this case, cheese sauce. We are actually cooking the flour so there won’t be any flour taste left when the sauce is done. This should take about 3-4 minutes.

Butter

All ready to go

Flour goes in

Whisk! and don't stop!

All combined, and cooked up

Step 3 – Add the cold milk little by little while you continue whisking. The mixture will turn into lumps. BUT DON’T WORRY! They always do. Now all you gotta do is continue whisking while adding the milk constantly. When you’re down to your last pour, the mixture will be liquidy and thick enough to actually look like a sauce! Let the mixture come so a simmer on medium-low for another 2-3 minutes.

See how the milk turns the mixture into lumps?

lumps! Lumps! LUMPS~!

Weehee! No more lumps!

Step 4 – Add the shredded cheese in, and whisk to melt. Add the salt and pepper to round up the flavor, and boom. Cheese sauce is done!

Cheddar

(optional) Parmesan

Mix!

Ey ey, good lookin'!

Salt and Pepper

SEX!

Step 5 – Combine the macaroni and the sauce. Nothing else you need to do. Seriously.

Step 6 – SERVE!

Mac and Cheese is awesome. It’s a perfect food for your Sunday lunches. It taste good, and it actually make you feel good! Well, unless you’re on a diet.

Anyway, you can spice things up in a lot of way, possibilities are endless. But I like it simple like this

Cheers

xx