NEWS: Doing it with Tara: Macaroni and Cheese

CULTURE: Doing it with Tara: Macaroni and Cheese

by Tara Diane

I’ve spent an inordinate amount of time trying to come up with a fricking amazing, super simple macaroni and cheese recipe. I thought I had it perfected last year, but recent revisions have proven otherwise. So, I am sharing with you, because I love you so much, my favorite artery hardening formula for cheesy pasta fatty goodness.



I apologize for the lack of sex jokes and scantily-clad attire in this post – it’s been a long week, guys! Besides, this macaroni and cheese is sexy enough.

What You’ll Need:

• A standard sized box of dried shell pasta


• 2 cups milk, cream, or half and half (whatever is in the fridge is fine, though I prefer half and half)


• 4 oz. cream cheese (half a block)


• 4 oz. smoked provolone cheese


• 4-6 oz. sharp cheddar cheese (a little extra cheese never hurt anyone)


• 1 tsp. salt


• 2 tbsp. flour

1. Grate or chop up your provolone and cheddar cheeses. I bought sliced provolone because I’m lazy as shit. You don’t have to cut/grate it that finely, something around pea-sized or a little larger is fine. DO NOT buy pre-grated cheese! There are added ingredients to prevent pre-grated cheese from caking, and it’s a fucking disaster if you put into a hot cream sauce (it makes these gross chunks that look like mini tapioca pearls in bubble tea).

2. In a medium sized pot, pour in your 2 cups of milk/cream and the two tablespoons of flour. Make sure the flour is very thoroughly mixed in or else you will get nasty chunks when it heats up. Turn the heat on about medium and stir frequently.

3. In a large pot, make your pasta. I’m not going to tell you step-by-step how to make pasta. Heat, water, pinch of salt, add pasta, cook pasta, drain pasta. I have faith that you can handle that!

4. When your milk/cream starts to boil, add in four ounces of cream cheese (don’t worry about cutting it up). Stir until the cream cheese is melted and you can feel the sauce thicken up a bit. Turn heat down to low.





5. Add in your cheddar and provolone. Mix and slowly stir until it looks like sex. Turn off the heat and let it cool/thicken for about five minutes, stirring occasionally.



6. Pour your cheese sauce over the pasta and stir.



7. Have a mouth orgasm.

Have a good non-lowfat week :].

No hot dogs?

People who put meat in their mac n cheese should be taken out behind the shed and beat with a rubber hose.

I like adding steamed broccoli to my mac and cheese.

Basic recipe rocks. Replace the "hard" cheeses with smoked Gouda and garlic and herb cheddar. Your taste buds will thank you. I'd also suggest Panchetta (sp?) over bacon, but bacon would be awesome. Panchetta stays a little softer when fried.

Nice job.

Oh, and really cheap pre-grated cheese (the giant bags of store brand) don't seem to contain anti-caking agents. Also: a few pinches of thyme in your mac and cheese makes a tastesplosion.

Torture meh all yeh want, yeh'll nevar get mah broccoleh!

Smooth lookin' mac. I always like my mac n cheese topped with an herbed panko crusting.

Try adding about 1/4 cup of salsa

mac n cheese is so delicious.

So... veggies are a no go?

That's a tasty recipe.

I usually fry some diced garlic in oil, add it to the cheese sauce, then throw on a handful of crumbled smoked bacon and a dusting of sharp pecorino romano. No vegetables allowed, beyond some chopped chives on top or the like.

i added some ham and a little mustard powder to my mac n cheese the other day and i had a ham and cheese sandwich in a bowl.

Pancetta. Sorry, this was driving me crazy.

Just looking at the pictures makes me feel full.

That is what I thought. I couldn't remember. Hence the (sp?)

*flag*

Dear SG Newswire,

More of this, please. With the pasta and cheese, and TaraJensen, and also cheese. Less of the "Remember that one time your great-grandmother said something about white shoes and Labor Day, or whatever, you probably weren't listening and it didn't even make much sense in the first place so who cares? Well, forget what she said!"

Thanks,
Necia

+1
And I think I'm going to make this soon now

I also add pepper and garlic, sometimes some oregano. Then I bake it with more shredded cheese on top. So much better!