Magnificent Mac

The other night I made a macaroni-n-cheese so good it made my knees buckle. And to think. I used to be insecure about my mac-n-cheese. It always came out pretty standard. This was a disappointment because I’d tasted other more succulent, rich and creamy varieties and tried all the earthly ways I could think of. I suppose I wasn’t thinking hard enough.

Thankfully, I’m a good listener. That’s how I discovered the art of cheese sauce. Previously, I thought you boiled some noodles, added some cheese and stirred the hot mess until the cheese became evenly distributed. I never thought to look up a recipe or consult with anyone because, it’s just macaroni. I figured everyone else did the same thing and some were just better at it.
I’m glad I was wrong about that one.

I still remember the day I learned the magic of mouthwatering macaroni. There I was sitting in the breakroom when the women at my table were swapping stories about how marvelous their macaroni is.

“Oh when I make mac-n-cheese all of the neighbors come running,” said coworker1 and coworker2 replied with an equally absurd anecdote. And whether their stories were true or not didn’t matter I just wanted them to tell me how they did it. They did, and my mac-n-cheese isn’t mundane anymore. It’s marvelous.

Ingredients

Noodles
Cheese (shredded works best)
Milk
Butter

1. In a small sauce pan add milk and butter slowly bring to a simmer then turn off heat.
2. Add cheeses stirring until melted into a sauce. You can use as much as you need and any varieties you choose.
3. Bring water to a boil in separate pot and add noodles. Cook until tender.
4. Pour sauce over drained noodles and stir slightly to combine
5. You may place them in a baking dish and top with cheese or eat immediately