Macaroni and cheese is a funny thing – it is relatively easy to make, but it is also relatively easy to screw up. Sure there are hundreds of boxed choices in your local mega-mart, but I’m not counting those since they 1) are incredibly simple to make & 2) many times do not include much in the way of real cheese. I had some heavy whipping cream and cheese that needed to be used, so what better than a little mac and cheese?
First off – I didn’t use a recipe, meaning I just kept adding until it tasted right. Second, after this little experiment it makes less sense to me why anyone would ever use boxed mac and cheese – it is just as easy to make the real deal. I used elbow macaroni that I boiled in water with sea salt and olive oil. For the cheese sauce I used heavy whipping cream, butter, cracked black pepper, super sharp cheddar, New Zealand grass fed cheddar, 2% shredded sharp cheddar, and shredded colby and monterey jack. Over medium-low heat I melted the butter (probably around 2 oz) added the cream and some pepper. Once the cream starts bubbling, start adding the cheese. Whether it is in chunks or shredded, it’ll melt. Dump the (drained) macaroni in a greased casserole dish and pour the cheese sauce over it. Top with shredded cheese and place in a 450 degree oven until the cheese on top looks brown & crusty. Allow 15-20 minutes for setting time once the dish is removed from the oven.
There is a richness here that is not present in boxed versions, thus this version can stand alone as a meal in my estimation. However, it would hold its ground as a side dish to fried chicken, meatloaf, or your favorite barbecue. To cut the richness and complement the sharpness of the cheese, I paired a Bells Two Hearted Ale with dinner. Two Hearted is an American Pale ale meaning there is a significant amount of hops. The hops lend a bitterness and citrus undertone which works perfectly against creaminess of the macaroni.
Our vegetable was a garden grown kale and tomato sauté. Place the kale with olive oil, sea salt, and cracked black pepper in a cast iron skillet. Cook the kale down adding oil as needed. The tomatoes are added near the end of the cooking. I did not have garlic on hand or else I would’ve added some to this.
