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honeymonsterApologies also for those of you who live outside the states.. I know I suck for not being able to do conversions, but my talents do not lie in the math spectrum..
You need:
1 pound sharp cheddar cheese (preferably without that orange dye, but whatever)
1/2 pound macaroni
1 12-oz can of evaporated (NOT condensed) milk
water
stovetop
oven
2 largish saucepans
1 casserole dish
1 wooden spoon
1 slotted spoon
something to drain noodles in
Put the water in one of the saucepans, put it on the stove, turn the heat on high to boil for your noodles.
Open the can of milk and pour it into the other saucepan.
Shred the cheese (if you don't have a cuisinart this will take longer, so shred the cheese before you start boiling the water) and add it to the milk.
Put this pan on the stove and turn the heat to low and stir the cheese and milk mixture with the wooden spoon until the cheese is mostly melted. Making a figure-8 pattern with the spoon is best, as it moves everything around about equally.
Once the cheese is mostly melted, you have cheese sauce.
Turn off the burner under this saucepan.
Grease your casserole dish lightly, then pour in the cheese sauce.
By now the water is probably boiling.
Pour the macaroni into the boiling water, stir it with the slotted spoon, then cook according to the directions on the macaroni package.
While the macaroni is cooking is a good time to preheat the oven to 350º farenheit.
When the noodles are done, drain them.
Add the noodles to the cheese sauce a few slotted spoonfuls at a time; stir the sauce after each addition.
Now put the casserole dish on a center rack in the preheated oven and bake it all for about 25 minutes.
Then take the casserole out of the oven (use potholders!), and serve it (slotted spoon again!) to yourself and whoever else has wandered in mumbling that something sure smells good.
You can just make the sauce and the noodles, mix them together and eat it like that, but I really think the best part is the kind of cheese custard that happens only when you bake this stuff.
You need:
1 pound sharp cheddar cheese (preferably without that orange dye, but whatever)
1/2 pound macaroni
1 12-oz can of evaporated (NOT condensed) milk
water
stovetop
oven
2 largish saucepans
1 casserole dish
1 wooden spoon
1 slotted spoon
something to drain noodles in
Put the water in one of the saucepans, put it on the stove, turn the heat on high to boil for your noodles.
Open the can of milk and pour it into the other saucepan.
Shred the cheese (if you don't have a cuisinart this will take longer, so shred the cheese before you start boiling the water) and add it to the milk.
Put this pan on the stove and turn the heat to low and stir the cheese and milk mixture with the wooden spoon until the cheese is mostly melted. Making a figure-8 pattern with the spoon is best, as it moves everything around about equally.
Once the cheese is mostly melted, you have cheese sauce.
Turn off the burner under this saucepan.
Grease your casserole dish lightly, then pour in the cheese sauce.
By now the water is probably boiling.
Pour the macaroni into the boiling water, stir it with the slotted spoon, then cook according to the directions on the macaroni package.
While the macaroni is cooking is a good time to preheat the oven to 350º farenheit.
When the noodles are done, drain them.
Add the noodles to the cheese sauce a few slotted spoonfuls at a time; stir the sauce after each addition.
Now put the casserole dish on a center rack in the preheated oven and bake it all for about 25 minutes.
Then take the casserole out of the oven (use potholders!), and serve it (slotted spoon again!) to yourself and whoever else has wandered in mumbling that something sure smells good.
You can just make the sauce and the noodles, mix them together and eat it like that, but I really think the best part is the kind of cheese custard that happens only when you bake this stuff.
