Tuesday, October 30, 2018

Braindead Woman makes Milkless Mac and Cheese

Having three 1/2 days of meetings turned my brain to mush, which apparently made for bad mac and cheese. Well, it wasn't bad, it was dry. Why was it dry? Because I forgot to add the milk that I had sitting there waiting to dump into the pot. [facepalm]
We have a new BBQ place near our house called City BBQ. I say near but honestly, the round trip to pick up food is an hour, but it's so worth it. So entirely worth it. They cater to my work too so I get to eat it even more often. They have awesome mac and cheese. SO good. It makes me want to make good mac and cheese at home. Good mac and cheese has 2 cups of milk in it, I can only assume anyway.
Andy made pulled pork in the smoker and I decided we needed some good BBQ sides to go with it. I even got the fancy noodles that City BBQ uses. My fail was the milk. Dang milk. When I tasted the noodles right out of the pan - before baking - they were delicious. Probably should have stopped there and served it from the pot. Even though it was dry - most of it went - so it couldn't have been that bad. I'm excited to make it again to see how much differences that milk makes.

Southern Baked Macaroni and Cheese
16 oz. box elbow macaroni
4 cups sharp cheddar cheese shredded (reserve 1 cup for the top)
2 cups milk
4 eggs beaten
1/2 stick of butter
4 oz. cream cheese
salt and pepper to taste
Prepare macaroni according to instructions on box.
Drain and return to pot.
Add 3 cups of cheese, milk, eggs, butter and cream cheese.
Add salt and pepper to taste.
Pour into a greased 9 x 13 casserole dish.
Top with the remaining 1 cup of cheese.
Bake at 400 degrees for 30 minutes.

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