Payday is three days away, so what to cook for supper, using ingredients on hand? Mac-n-Cheese. None of that boxed stuff. And look, I eyeballed this recipe. Cooking is an art. Baking is a science. Feel free at the stove to add whatever you Iike.
2 cups shredded cheese- I had Swiss and Dubliner, combined
1- 5 oz can evaporated milk
2 slices crisp bacon
3 slices Brioche, toasted and cubed
2- 1/2 sticks of salted butter
3 qt pot of salted water
Enough elbow macaroni to feed 3 people
What to do:
Bring water to a boil and dump in the elbow macaroni. Cook till tender.
While that’s boiling, combine 1/2 cp shredded cheese, bacon and toasted Brioche cubes. Butter a casserol dish.
In a 2 quarter pot, pour in the can of evaporated milk and heat till its just about to boil. Add half a stick of butter and melt. Then add in the rest of the cheese. Whisk together for your cheese sauce. Drain the cooked macaroni and pour the cheese sauce over the elbows. Combine well and put in buttered casserol dish. Top with the cheese and bacon and Brioche mixture. Melt the remaining 1/2 stick of butter and dribble all over the top of mac-n-cheese. Bake at 350° till the crust is crispy and browned. Won’t take long.
Blessings from the Exile’s Kitchen.
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