Measuring is for chumps.
When I bake, I measure measure measure. When I cook, I say, "whatever" and just add a little bit of this and that until it looks, smells, and tastes right.
And when you make mac and cheese this good, you begin to wonder why you ever measured at all.
I started with about two servings of cooked ziti. Stir into that maybe 2 tablespoons of butter and a spoonful of cream cheese. Melt that, and then pour in some milk and half and half (not a lot, don't even cover the bottom of the pan). Add a mixture of cheese, mostly cheddar, but combined with a little smoked cheddar and a little mozzarella. Melt that and add more half and half if you want to thin it or leave it if you want gooey cheese rather than a cheese sauce. I flavored it with a little dijon mustard (two or three drops) and a tiny dash of worcestershire sauce.
It's a bold flavor but OH MAN IS IT EVER GOOD. Eat a small serving of it as a side, though, it's too rich for a main course on its own.
NOMNOMNOM.
And when you make mac and cheese this good, you begin to wonder why you ever measured at all.
I started with about two servings of cooked ziti. Stir into that maybe 2 tablespoons of butter and a spoonful of cream cheese. Melt that, and then pour in some milk and half and half (not a lot, don't even cover the bottom of the pan). Add a mixture of cheese, mostly cheddar, but combined with a little smoked cheddar and a little mozzarella. Melt that and add more half and half if you want to thin it or leave it if you want gooey cheese rather than a cheese sauce. I flavored it with a little dijon mustard (two or three drops) and a tiny dash of worcestershire sauce.
It's a bold flavor but OH MAN IS IT EVER GOOD. Eat a small serving of it as a side, though, it's too rich for a main course on its own.
NOMNOMNOM.