In my last post, I mentioned that I had just returned from a visit to San Luis Obispo. Well, Peter was a little jealous, so he planned a boys trip to SLO for this weekend. He and 6 of his old roommates are up there right now... so tonight, I am watching all my girly shows and chick flicks. Actually, Peter is a great sport at watching them with me, but I figured that I could get them all out of my system (and off of his DVR) while he isn't here so that he won't have to be such a good sport ALL of the time (or at least not this week) :) I also took this opportunity to cook one of my favorite dishes that Peter is not such a good sport about; Macaroni and Cheese!!! It is one of my absolute comfort foods, and always has been. Peter won't touch it, so the only chance I get to make it is when he's gone. This recipe is one that my sister and I played around with a few years ago, and have since made a few tweaks.
Of course, I will start with the shopping list for you:
16 oz. shredded cheddar (I like sharp, but any cheddar will do)
4 oz. crumbled blue cheese
2 oz. shredded jack cheese
2 oz. cubed fontina
3 Tbsp butter
3 Tbsp flour
Ground Black Pepper
Paprika (approx 2 tsp.)
3 Cups milk, warmed
Parmesan, for topping
1 lb. elbow macaroni
First, preheat the oven to 350 degrees, and cook and drain the macaroni noodles (leave them a little undercooked, because they will continue to cook more later when added into the sauce and cooked in the oven).
Now, let's start the sauce. We begin by making a roux; In a large, oven-safe pot, melt the butter in the bottom of your pan. When it's all melted, sprinkle in the flour and whisk together until there are no clumps.