Back at the apartment
After getting a book on baking artisan bread in five minutes a day, I have come to question everything. Are infomercials telling me the truth? Would the Sham-Wow really make me say “wow” every time I used it?!
In my parents’ yard
From my parents’ garden, the day after Thanksgiving (and the day after it rained).
Recipe: Macaroni (and) Cheese
Due to Bodger’s pro-recipeblogging agenda, and due to my having described this recipe to (and made it for) my friend David when he was visiting, I decided to write this up – and post units for kitchens outside the US, too. Look at me, with all this international diplomacy!
Without further ado, enjoy the recipe for macaroni and cheese (if American), or macaroni cheese (if English).
Preheat the oven to 350 °F (175 °C). Grate about 2.5 cups (350 g) of cheddar cheese – extra sharp is best. Put a pot on to boil for 8 oz. (225 g) of elbow macaroni.
At the same time, in a large pot, sautée half an onion (diced) until somewhat translucent, then cook:
- 2 tablespoons (30 g) butter
- 2 tablespoons (15 g) flour
- 2 cups (475 mL) milk
- 2 cups (225 g) grated cheddar cheese
- salt, pepper, paprika to taste
Drain the macaroni and add it to the large pot (which you didn’t use – did you? Told you you needed a large one). Mix thoroughly, then pour half the pot into a lightly greased baking pan (8 in./20 cm square works well). Sprinkle half the remaining cheese between the layers, then add the rest of the pot. Top with the remaining cheese and about 2 tablespoons (15 g) of bread crumbs.
Put in the oven and bake 20 minutes. Serves four if you’re on a diet, three if you aren’t, and two if you’re both overeating.
Technical issues may crop up
Tan Sec may start seeing a few problems as I try to get it all set up with git; the plan is to have this blog, Env, and Naus all set up with some revision control so that added features are easier.