This dish isn't a real recipe (at least not in the traditional sense of the word) since it was made with what I had in my house. This is one of those dish's that can be adjusted to whatever you have around. Ah the beauty of Mac n Cheese.
So, yesterday we were suppose to get some great storm here on the coast. Everyone was all prepared for this great wind storm, and then honestly we got screwed out of it. Don't get me wrong, I wasn't hoping for mass destruction, or anything of that magnitude...just a good ole fashioned coastal storm. So, I closed early at work and stopped off at the store for batteries and a bottle of wine (it's going to be a huge storm right?) then headed home to make something cozy before the power goes out....the power never went out, I don't think it even flickered. This is where the mac n cheese comes in. Mac n cheese is a blank canvas that you can paint according to your mood...or pantry for that matter. This is Pesto-Bacon Mac.
EQUIPMENT
Lrg. Pot
Mdm. Saucepan
Lrg. Spoon
Whisk
Cheese Grater
Strainer
INGREDIENTS
Elbow Macaroni
Butter
Flour
Milk
Fontina Cheese
Leftover Pesto
Leftover Herb Cheese Spread
Bacon pieces leftover from breakfast
Pepper and Salt as needed
Okay, so I didn't measure a damn thing, not surprising though right? Here's what I did do...
Fill a large pot with water and set it on the stove to boil, add salt to the water. When it reaches a boil, turn it down just a tad and add the pasta. While your pasta is cooking, move on to the cheese sauce.
In the medium saucepan (on medium-low heat) melt a couple Tablespoons of butter, then whisk in flower until it no longer has that "raw" smell to it and it's has a bit of a crumbly look to it...please don't burn it though. Now whisk in enough milk to create a creamy base for your cheese. Don't put that milk back in the fridge though, you may need it again to thin the sauce...especially since we aren't measuring anything. Now toss in your grated fontina (once again, it's what I had leftover from a brussels sprout gratin recipe from Thanksgiving)and whisk into the creamy base. When the cheese is melted stir in some herb cheese spread (leftover from a whine/cheese/cracker night) and as much pesto as you have left (or can stand). Now, toss in that leftover bacon (because you cooked too much in the morning) and give it a good stir. Taste it, and add any salt, pepper, or anything else you feel that it's missing.
You've been keeping an eye on your noodles while this is going on right? Ok, so when they are all cooked (please don't cook them to oblivion so they become this mushy noodle...thing closer to baby food then noodles). Strain your noodles and toss them back in the large pot you cooked them in (with a tiny bit of butter or oil, so they won't stick to the bottom) now pour that delicious cheesy goodness on top of your noodles, stir it all together and serve yourself a nice big bowl.
In my opinion this can only be truly enjoyed with a nice glass of wine and a classic Christmas movie.
Comer!
