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Who Let You Cook?! Presents: Mac and Cheese!
by
Dave Sacerdote
Calificación: 4.0
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%3C/p%3E%3Cp%3ELynnafred's%20homemade%20mac%20and%20cheese%20(with%20sausage!)%3C/p%3E%3Cp%3EMakes%20about%208%20servings%3C/p%3E%3Cp%3EAbout%202%20pounds%20or%20so%20of%20assorted%20cheeses%20(for%20best%20flavor,%20comb%20your%20local%20supermarket%20for%20cheese%20ends.%20My%20mac%20and%20cheese%20is%20always%20made%20with%20ends,%20and%20usually%20consists%20of:%20American,%20cheddar,%20provolone,%20muenster,%20Swiss,%20mozzarella%20[for%20body],%20pepper%20jack%20[for%20a%20hint%20of%20spice],%20and%20a%20small%20crumbling%20of%20bleu%20[it%20adds%20an%20amazing%20tangy%20zip%20to%20the%20cheese%20sauce%20that%20can't%20be%20gotten%20any%20other%20way.])%3C/p%3E%3Cp%3EWorcestershire%20sauce%3C/p%3E%3Cp%3E1/2%20pound%20bulk%20breakfast%20sausage%20(not%20in%20casings)%3C/p%3E%3Cp%3ECook%20pasta%20according%20to%20the%20package%20instructions;%20meanwhile,%20use%20the%20butter,%20flour,%20and%20milk%20and%20make%20a%20basic%20white%20sauce.%20Don't%20season%20it.%20Don't%20do%20anything%20to%20it%20but%20add%20the%20cheeses.%20(Hint:%20keeping%20the%20white%20sauce%20on%20low%20heat%20as%20you're%20adding%20the%20cheese%20makes%20it%20melt%20faster%20and%20more%20evenly,%20and%20you're%20not%20left%20with%20any%20strange%20looking%20chunks.)%20Add%20cheeses%20small%20blocks%20at%20a%20time,%20or%20(if%20you%20got%20lucky%20with%20those%20cheese%20ends)%20slice-by-slice.%20The%20greater%20variety%20of%20cheeses%20you%20use,%20the%20deeper%20and%20more%20complex%20your%20cheese%20sauce%20will%20be,%20which%20is%20really%20what%20you're%20looking%20for%20here.%20And%20better%20yet,%20the%20cheeses%20you%20use%20will%20add%20all%20the%20salt%20and%20flavoring%20you'll%20really%20need,%20except%20a%20shot%20of%20Worcestershire%20sauce%20to%20bring%20out%20all%20of%20the%20cheese's%20flavor.%3C/p%3E%3Cp%3EOnce%20the%20cheese%20sauce%20is%20done,%20set%20it%20aside%20(over%20very%20low%20heat%20to%20keep%20it%20from%20setting.)%20Don't%20add%20it%20to%20the%20pasta%20just%20yet.%20Get%20a%20pan%20and%20start%20frying%20up%20that%20half%20pound%20of%20breakfast%20sausage.%20Once%20it's%20fully%20cooked,%20drain%20the%20fat%20off%20of%20it%20and%20dump%20it%20into%20the%20pot%20with%20the%20pasta.%20Stir%20it%20around,%20then%20add%20the%20cheese%20sauce.%20Continue%20stirring%20it%20up%20until%20the%20pasta%20and%20sausage%20is%20evenly%20coated;%20serve%20immediately,%20or%20top%20it%20with%20crumbs%20and%20bake%20it.%3C/p%3E){kind=link}