Five cups of cheese. Yes, 5.
Now that is my kind of macaroni and cheese. Just add a simple side salad and a delicious, CHEESY pasta dish is ready in a flash.
Skillet Macaroni And Cheese
2 Tbs butter
3 slices sandwich bread, crusts removed and cut into 1/2 inch dice
3 3/4 cups water
12 oz can of evaporated milk
3 cups elbow macaroni
1 tsp cornstarch
2 tsp dry mustard
3 cups shredded Gruyère cheese
2 cups shredded fontina cheese
1. Melt butter in medium skillet. A diced bread. Season with salt and pepper. Cook until golden brown, about 5 minutes.
2. Bring water and 1 3/4 cups evaporated milk to a simmer in a large non-stick skillet. Add macaroni and cook, stirring often, until it is done, about 8 to 10 minutes.
3. Whisk remaining milk, cornstarch and dry mustard together in a small bowl then stir into skillet. Simmer until slightly thickened, about 1 minute.
4. Off heat, stir in cheeses and sprinkle with croutons.
Recipe from America’s Test Kitchen
I know that I am probably the only one who wants to hear even more Okkervil River (and I haven’t even posted all my concert photos, yet! This week will be a real Okkervil Fest.), but this video is just out today. And what a fantastic video it is.
It is full of New Hampshire and Little Sheff. Two things I love very much. It even has The Old Man In The Mountain still intact.
The video was put together from old family movies taken by Will’s dad. Totally cool and one of the best songs they have ever done.
Shake it, Shake it off and Cheers!
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