After many trials and tribulations, I think I have created the most sinfully perfect, macaroni and cheese. So sinful in fact, that I had to write about it in my diary first (thank you, Sarah Jean).
I think the saying is. . . ” Sex is like mac and cheese, even when its bad its pretty good”. However, THIS mac and cheese may even be better than sex, I went there. Here picture evidence.
Here is how you can make it, right now.
5 cups elbow macaroni
1/2 cup smoked Gouda with bacon ( if you can find it with bacon)
1/2 cup mozzarella
1/2 cup Parmesan
5 slices of American
2 cups of sharp cheddar
3 cups milk
1 cup cream
1 tbsp Dijon mustard
8 dashes of cayenne based hot sauce
1 beaten egg
6 Ritz crackers (crushed)
1/2 cup shredded sharp cheddar
1/2 cup shredded Parmesan
First preheat your oven to 375 degrees Fahrenheit, and bring a large pot of salted water to a boil. Once your water is boiling add the elbow macaroni and under cook it by about 3-4 minutes, you want your pasta extra al dente because it will continue to cook in the oven.
Next, shred your mozzarella, sharp cheddar, and Parmesan. Then, cube your american and smoked Gouda. Put all of your cheeses in a large mixing bowl. Then combine cheese with milk, cream, dijon mustard, hot sauce, beaten egg, salt and pepper.
Take the drained, but not rinsed pasta, add it to your cheese mixture, and mix until the macaroni is completely coated. Then, pour into a buttered baking dish and finish it with the Ritz cracker topping. Bake at 475 for 35-40 minutes.
It is pipping hot, but you will not be able to resist. I encourage you to dig and and risk burning your mouth.
Ahh…. and now you are at a loss of words.
Grab a bowl, put on your sweats, and be prepared to fall in love with your food….. and keep your sweats on because you’ll want to hit the gym tomorrow.