Midnight Munchies Mac and Cheese

Once thing I learned from cold Boston winters was that you had to make good with what you had in the house unless you wanted to freeze your Ganib Ganabs off. Midnight in Bean town was a cold place to be in February.That’s why God planted so many bars there.

This meal can usually be put together with the usual staples in the house. Pasta, cheese, milk and butter..oh yeah, and beer. If you dont have the fancy Italian cheese mix just use extra cheddar or that super gourmet hi-brow Velveeta. I joke about Velveeta but it works so well..has a low oil content and is the perfect mixing agent when you are making Mac and Cheese.

On With the Show.

1 lb Large Pasta Shells

For the Sauce:

2 tbsp salted butter

1/4 small onion, minced

8 oz Velveeta-cubed

4 oz Italian Blend Cheese-Mozzarella, Provoline, Fontina, Asiago and Romano

1 Cup Sharp Cheddar Cheese- Shredded

1/2 Pint Heavy Cream

2 Tbsp Hot Sauce-I like Pitt Bull Hot Sauce

40  Oz Light Beer- Yes, a 40 homey. trust me.

Pasta: Simple. Cook pasta per instructions. Usually it’s something like…Bring 4 to 6 Quarts of water to a rolling boil. Add salt to taste. Add pasta to boiling water, return to boil and for about 14 minutes until Al Dente. I like this method best.

As you are waiting for the water to boil you can prepare the cheese sauce.

Cheese Sauce:

Saute onions in butter for about 2 min on low heat until translucent..or very light brown. Then add Velveeta. Stir constantly for about 1 minute. Add Italian Cheese blend, stir for 1 minute, Add cheddar cheese and stir for 1 minute or until it’s like a gummy consistency.

Add Heavy Cream and stir until smooth and milky for about 1 minute. Add Hot Sauce and just 3 ounces of Light Beer and continue to stir for another minute. Remove from heat.

Once pasta is ready..nice and Al Dente, drain very well but dont rinse. We want he pasta HOT HOT HOT and to retain the starch that we usually rinse off. This will also allow the cheese to stick better.

Ok…return the cheese sauce to a very low heat and stir for about 1 minute and after you pour the pasta into an oven safe dish pour the cheese sauce into the bowl and mix it up baby. At this point you can add diced tomatoes and diced jalepenos if you like.

Sprinkle the top with seasoned breadcrumbs and bake uncovered for 10 min at 350.

Now you remember the recipe called for 40 ounces of beer and you only used 3 in the recipe? What happened to the other 37 ounces of beer?

It’s in my belly!  Enjoy. fatb.jpg

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One Response to “Midnight Munchies Mac and Cheese”

  1. Hellen CLARK says:

    Hey, I justed wanted to give you a compliment on your blog, keep up the great work. I will be back to check it out in the near future.

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