Rather than cook, create, craft, and decorate to impress, this time I opted for comfort.
Dinner with the best of friends = family = pjs = comfort food.
Mac n’ Cheese
Don’t get me wrong, my competitive spirit and food loving heart never gave up the desire to stun the taste buds of my guests. I felt I was up to the task with a bit of creamy, delicious, and deletable mac n’ cheese (well, really cavatappi – I have to be somewhat unique). But this is no ordinary cheesy noodle dish…
Salty Whiskey Mac n’ Cheese
1 lb. macaroni shells or cavatappi
6 Tbs. butter
6 Tbs. all purpose flour
2 1/2 cups whole milk
1 tsp. Whiskey Salt, divided (Thank you, Valerie)
1 tsp. cracked black pepper, divided
2 cups shredded cheese aged gouda
2 cups shredded sharp combo: asiago, manchego, and sharp white cheddar
1/4 cup bread crumbs
Preheat oven to 425 degrees.
Bring a giant pot of water to a boil. Add the pasta.
While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it’s done.
Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk and whisk to remove any lumps and add half of the Whiskey Salt and pepper.
Cook over medium-high heat until the sauce thickens and starts to bubble.
Stir in the grated cheeses and whisk until smooth and melted. Remove from heat.
When the pasta is almost done but still firm, drain it and add to the sauce.
Stir the pasta into the sauce and transfer to a greased square or rectangular baking dish. Sprinkle with bread crumbs and remaining salt and pepper. Bake for 20-25 minutes, until browned and bubbly.
Don’t forget to wear your jammies and sip on some fine wine!