Mac and Cheese

Like people, goals and achievements come in all shapes and sizes and they all deserve celebration.  In our house, David/TEAM Partners acquired a new company and everyone needs a Nexbelt.  Andrew ran a sub-5 minute mile.  Someone is making it through the “11^th plague.” Someone else has reached another birthday with most of her parts still in reasonable working order.  And we have finally found a homemade mac and cheese recipe that Elizabeth will eat!  This recipe comes from one of Travis’ favorite vloggers, Basics with Babish.  Try skipping the box and giving the America’s Test Kitchen Mac & Cheese Method option a try!  

Ingredients:

• 1 ½ cups whole milk
• 1 cup water
• 8 oz dry pasta (or half of a 1 lb box of pasta)
• 1 tsp dijon mustard
• Sprinkle cayenne pepper
• 4 oz American cheese, grated (or 5 slices of American cheese singles cut into smaller squares)
• Kosher salt
• Freshly ground pepper
• 4 oz extra sharp cheddar, grated

Start by combining 1 ½ cups of whole milk with 1 cup of water in a medium saucepan.

Add and cook the pasta directly in the milk and water mixture over medium heat while stirring and allowing the liquid to be absorbed by the pasta, about 1 minute before the pasta is done then reduce the heat.

Add 1 teaspoon of dijon mustard, a sprinkle of cayenne pepper and 4 ounces of grated American cheese then mix together over low heat before seasoning with kosher salt and freshly ground pepper.

Once the American cheese has completely melted, add 4 ounces of grated extra sharp cheddar, turn off the heat entirely and mix it until it is dispersed amongst the pasta then cover and let it rest 5 minutes.

After 5 minutes, give it a stir, then serve and enjoy.