Mac And Cheese Friday Night

The usual Mac and Cheese…

1 cup milk, 1 cup chicken stock. I only use two tablespoons each of butter and enough flour to make a stiff roux. Add the milk and stock to the roux. I add a bit of nutmeg and cayenne to my sauce and stir in a bunch of cheese. In this case it was Vintage White Cheddar from Marathon Cheese Company and some garlic cheese curds that were getting a bit old. I sauté mushrooms with 1/2 onion, fresh thyme, deglaze with wine or vermouth, then combine with the cheese sauce, and mix with the pasta. Cover with bread crumbs and bake in a 325 degree oven until browned.

I thought this little pasta porthole was funny looking.

Miss Sweetpea was quite happy for me to get home…

One thought on “Mac And Cheese Friday Night

  1. Erik, your mac & cheese looks incredible. We can smell it through the computer screen. When’s dinner? We’ll bring something to go with it. Love your blog! And good luck with your quest to conquer the pages of The Savoy Cocktail Book, a most noble pursuit.

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