I love carbs. I love cheese. So what could be better than Macaroni and Cheese, especially since my mom gave me about 20 lbs of elbow macaroni...the inspiration for last Thursdays house dinner.
Surprisingly, the last time I ate Macaroni, I was like 14. Let me say this, although a belief that Kraft Blue Box Cheesiest is ok when you are a kid, one day you grow up and realize that really, Velveeta is one of those weird man-made substances, like Plutonium or Crisco, that should not be tampered with. Processed cheese sucks.
So, im my quest to use all this elbow pasta, along with a really old can of evaporated milk, I figured homemade Macaroni and Cheese is the way to go. I didn't really look at a recipe, I just ran with what I had. Scary, considering I didn't even know how to cook with the evaporated milk, what it tastes like, or how old it actually is.
I started making a roux with butter, added the flour and then the milk. I added some real milk too, to help it thicken. The mix was this pale yellow-orange color, to my relief. It actually looked like cheese sauce even though there wasn't any cheese in it. C asked why it was orange, I lied and said that I put ground mustard it so she wouldn't freak out. Anyways, I added grated sharp cheddar cheese, only a little. Then mixed and poured over the pasta.
I resembled Velveeta in look and texture, but the taste surely beat the hell outta any boxed mac n cheese out there! SOOOO good. Served with a salad and will definitely make again, minus the evaporated milk.
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