Mac N’ Cheese courtesy of Alton Brown

It’s been a gloomy and rainy couple of days out here in normally perfect San Diego, but perfect for some good homemade comfort food. ESC and I are getting settled into our new place and with the prodding of my big brother, I have no more excuses not to post the most recent culinary expedition!!

I have always been a Mac N’ Cheese enthusiast and used to love the generic boxed versions because they were sooooo cheesy and for some unfathomable reason, delicious. I stopped eating them because I was scared of the cheese powder. Scared that I would accidentally sneeze and it would go POOF all over the kitchen and completely ruin a perfectly tasty afternoon snack. Imitating the boxed flavor can be annoying to find the right recipe, but one of the food blogs I occasionally peruse had Alton Brown’s recipe in one of the comments. This recipe uses REAL CHEDDAR CHEESE and is just as cheesy and delicious as that crappy boxed version.

Warm Cider w/ Rum makes a great addition for a cold evening dinner!

Instructions! Bring water to a boil and cook macaroni al dente. While cooking the pasta: mix eggs, milk, salt & pepper in a smallish mixing bowl and set aside. Drain the cooked macaroni and return to the pan on low-medium heat. Melt butter into macaroni & stir, coating every precious curved pasta with buttery goodness. Mix in the egg-milk mixture, cheese and optional bacon. Let it heat up again to get the cheese to melt (~5 minutes). Mix thoroughly and serve hot in bowls. Serving sizes can be adjusted to make 5-6 side dish servings, or more pasta added with only minor porportional additions of milk & cheese. Enjoy!

Windup toys saying "HI!" to Mr. Ghosty.

Ingredients:
1/2 pound elbow macaroni
4 tbsp Butter
2 Eggs
6oz Evaporated Milk – This stuff is crazy
Salt to taste
Fresh black pepper
10oz Sharp Cheddar Cheese, shredded
Bits of Cooked Bacon

Makes 2 large bowls of goodness. ~3$/bowl. Completely unhealthy but stick to your ribs delicious.