the one where i cook

This week's Whatever Wednesday's topic is to share a recipe. And because I am quite the chef this post comes very naturally to me. I tried to get the actual chef in our home, Matt, to guest star today but he refused. Which is strange because he normally spoils me. Then I debated giving you all a recipe for how I do dinner involving driving to your nearest  McDonald's but I know, I know. I should actually do the post as intended this time. 

This recipe belongs to my mother. It is famous across the United States. Seriously. I have a brother-in-law in Oregon who loves it. It is a staple at most large gatherings and can even be made in advance and refrigerated until it is time to bake. Win win. Now it's a bit intense. I apologize for the level of intensity. And yes I got permission from my mother to share. I give you: Macaroni and Cheese. Or in our house Whatever Pasta We Have On Hand and Cheese. Today it's Penne. 

We always double the recipe. Always. Why not type it up as such? Because. That's why. I will be doubling it for these purposes because my in-laws are coming over and like I said, this Mac Penne and Cheese is famous. And because we always double it. 

2 tbsp butter
1/4 c flour
1 tsp salt
2 1/2 c milk
2 c grated cheddar (you can get creative here. Mexican flavored cheddar. Four cheese. Knock your socks off.)
8 oz cooked macaroni penne

Number one. I always like to have a glass of wine when I'm cooking. I rarely cook and when I do I like to have wine. Just another Fun Fact About Laurie. Okay now that that's done. The cooking portion of this post. 

Melt the butter over low heat. Stir in flour and salt and stir until smooth. Matt calls this a 'roux' but Matt is a complete and utter snob when it comes to food and what am I on Iron Chef? No. 

I normally have the pasta going at the same time as this "roux" nonsense.  Stir in the milk until smooth, stirring constantly until thickened. Remove from heat (I leave it on heat but this is my mom's recipe so I'll pass it along as per her instructions) and stir in 1 1/2 c cheese. 

Stir into cooked pasta. 

If you are baking right away sprinkle the extra cheddar (probably a cup) on top. Bake in 375 degree oven uncovered for 25 minutes or until lightly browned. 

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And that's how it's done. Wala. 

Just so we are clear when I say "wala" I am channeling my inner Clark Griswold:

Chef Laurie. Over and out.