mytopleft

Tuesday, January 20, 2015

Game food porn, Part III

So the final part of the game food porn was macaroni and cheese. Yes, I've done the bacon-cheeseburger mac and cheese, but this one is meat-free and is suitable for use as a side dish or as game food. And yes, this recipe makes a metric shit ton of mac and cheese.

You will start with 8 tablespoons of butter (one full stick), 1 lb of elbow macaroni, 1/2 cup of flour, 5-1/2 cups of milk, 4-1/2 cups of grated cheddar, 2 cups of grated Gruyere, 6 slices of bread, torn into pieces, 1/4 tsp nutmeg, 1/4 tsp pepper, 1/4 tsp red pepper and 2 tsps of salt:


Yeah, not everything is pictured, but you get the idea. So put the torn-up bread in a bowl, melt 2 tablespoons of butter, and pour it over the bread:


You know what to do here, people. Mix it up right:


Now set that bowl aside. Grate the Gruyere:


Melt the remaining butter over medium heat. I used a large pot rather than a skillet so I could do the whole dish in that one pot, start to finish:


Whisk in the flour:


Whisk it up right until the flour is blended in Keep whisking and add the milk (yeah, I'm not whisking in the picture -- I ran out of hands):


Whisk it up right, again. Stir until the mixture thickens:


Add four cups of the cheddar:


Add 1-1/2 cups of the gruyere:


Mix it up right, people:


Once the cheese is thoroughly mixed in, stir in the macaroni, which you cooked earlier even though I didn't tell you to. And you know what to do -- mix it up right, people:


Sprinkle the remaining 1/2 cup of cheddar and 1/2 cup of Gruyere over the top of the gooey, cheesey goodness that you are concocting:


Remember the bread you tore up and mixed with a melted butter? Yeah, bring that stuff over here and top the macaroni:


Bake for 30 minutes at 375. Don't let the bread topping get over-browned:


That's some good eatin', there. Bon appetit, y'all.

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