There is a cold front moving in, so things are grey and getting chilly. I don't know about you but this kind of weather always makes me crave all the food they say isn't good for you. Well I say popycock!!!
Here is a way to have your mac and cheese and eat it to. I think the trick is using bold flavors and keeping the sauce creamy. This version you can make on top of the stove in no time.
Try making this with your favorite CD playing, I like Dean Martin, Frank Sinatra or if I'm particularly Blue a little Eva Cassidy or Bonnie Rait. I know it's a strange combination of taste but it works for me
No Bake, Blue's Chaser Mac and Cheese
2 cups elbow macaroni
1 tablespoon butter
3 tablespoons minced shallots
1 jalapeno pepper, seeded and diced
1 teaspoon flour
3/4 cup 2% milk
1/2 cup shredded sharp cheddar cheese
1/2 cup grated peccorino romano
1/2 teaspoon fresh ground pepper
Begin by cooking the elbow macaroni in boiling water to al dente, about 5 - 6 minutes. Drain the macaroni well.
Return the pot to the heat and melt the butter. When the butter is melted add the shallots and jalapeno. Saute until shallots and pepper are tender, about 5 minutes.
Return the macaroni to the pot. Sprinkle the flour in, cook about 2 minutes stirring constantly. Add the milk and the cheddar cheese stirring constantly until the cheese is melted and fully incorporated into the milk. Add the peccorino cheese and pepper remove from the heat and stir until fully incorporated. Top with some shredded cheddar for garnish.