Mac 'n' Cheese.

The other day (before everything got crazy) I made homemade macaroni and cheese. And I totally forgot to take a picture of it.

Which is a shame because it was beautiful.

The recipe that I like to use is modified from Ina Garten's Grown Up Mac and Cheese. To me, the modifications are very important in turning this from an immediate heart attack into a mildly artery clogging treat. (Let's just say my recipe serves 4 and then some, while the same cheese sauce will serve two for Ina. She must love her cheese sauce.)

Fabulous Mac 'n' Cheese

4 slices of thick bacon, cooked and chopped

4 handfuls of elbow macaroni, cooked

1 1/2 C milk
2 T butter
2 T all-purpose flour

1 C Gruyere cheese, grated
1 1/2 C Cheddar cheese, grated

1/4 tsp ground pepper
pinch oregano
1 Tsp basil
paremesan or bread crumbs to top

To make the cheese sauce, warm the milk in a small saucepan, but do not allow to boil/burn.

Melt the butter in a medium pot, and add the flour. Cook over med-low heat, stirring constantly for two minutes (it will get thick and bubbly... you are trying to cook the flour so it doesn't taste like flour anymore... it should gain a "nutty" smell after a minute or two)

Add the hot milk while still stirring constantly for another 2 minutes- the mixture will thicken.

Remove from heat, and stir in the Gruyere, Cheddar, pepper and oregano. (I would recommend not using the whisk for this part... all the cheese gets stuck in it!)

Add the noodles and the bacon, and pour into a casserole dish.  Cover with parmesan (I find that shake parmesan gives it a nice crust, but you could use bread crumbs too) and the basil. Bake for about 20 minutes at 400, or until the cheese bubbles. Serve warm to best enjoy this mana from heaven.