Tuesday, December 29, 2009

Joltin' Django's Mac N Cheese

Per an impassioned e-mail request, here's how I make mac-'n'-cheese (the pic above is from my Christmas Day kitchen counter):

Joltin' Django's Macaroni and Cheese


1 lb elbow macaroni
6-8 cups cold water
1/4 stick butter
12 ounces Velveeta cheese, cubed (DO NOT use light or 2 percent)
1 1/2 cups WHOLE milk (see previous post)
4 cups mild cheddar cheese, shredded
Salt and freshly ground black pepper


Bring lightly salted water to a boil in a large pot. Add macaroni, bring water back to a boil, then reduce heat to medium-high. Simmer macaroni until very tender (12-15 minutes). Remove pot from stove and drain.

Return macaroni to pot. Add butter, Velveeta cheese, one cup of cheddar cheese, milk and A LOT (at least one heaping tablespoon) of black pepper. Mix until no large lumps of cheese remain.

Preheat oven to 350 degrees. Pour macaroni mixture into a deep baking dish. Top with remaining cheddar cheese.

Place dish in oven and bake for 20 minutes, or until cheese on top is completely melted and smooth. Place oven on broil and allow cheese to turn golden brown (should take no longer than 2-3 minutes). Remove dish from oven and allow mac-and-cheese to cool for 10 minutes before serving.

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