As I write this, it's a sunny 65 outside, but I've got my space heater on MAX and I'm pretty sure that the tights I'm wearing under my sweatpants are melting to my legs. While I don't really like the inevitable decline in outdoor temperatures, it does make me excited for a few things, the most noted of which includes all things COMFORT FOOD. Stews, soups, crock pot meals, casseroles....I love them all. This past weekend meant the experimentation of a new recipe on the BGE (Big Green Egg). If you haven't read about my love for the BGE, go back and read up here.
Dave and I decided to make mac and cheese (aka Heart Attack On a Plate). And oh, did it turn out glorious!!! I researched a few BGE mac and cheese recipes online, but this one from The Pioneer Woman really stole my heart. YUM. I followed her directions, and substituted/added a few of my own things. I didn't take pictures of everything I was doing because 1. Food blogger I am not, 2. I do not like to measure exactly, and 3. It is impossible to temper eggs with a roux while simultaneously taking pictures- I do not have 5 hands. I just wanted to share with you the gloriousness that is the BGE and everything that comes out of its cavernous depths. UH-MA-ZING. For real. No joke. I wish I could give you a taste through the computer. Did you ever go camping as a kid and remember how everything that your parents cooked over the campfire just tasted so darn good? That excitement you felt over making hot dogs on a stick, or roasting marshmallows? The BGE is that excitement for GROWN UPS. I can't stop using capitals, I'm so in love. Sigh.
|Sorry, I got too excited to actually start making this, and was less excited about taking pictures of all of my ingredients. That's all you get.|
The original recipe called for a pound of pasta, but I knew better...Dave and I needed MORE. I made about a pound and a half, and just adjusted my other ingredients accordingly. We had enough for 2 dinners and one lunch this way.
|Whisk that roux!|
|I also added some ground mustard. I saw it on another recipe and thought, Why not?|
|If you don't love cheese, we can't be friends.|
After looking through a few recipes for mac and cheese, I decided to use a mixture of extra sharp cheddar, fontina, and a wedge of parmesan. I didn't measure, I just shredded. This looked like an acceptable amount, so I stopped shredding.
|Ready to make love. It's a match made in heaven.|
|Consummating the mac and cheese marriage.|
|Don't forget to top it off!|
|Oh myyyy. No picture exists of this amazingness "styled" on my plate. It was in my belly too fast for that nonsense.|