Upon arriving back in the States I craved nothing more than comfort food. On the plane, all i could think of was homemade mac ‘n cheese. Last time I made mac ‘n cheese, I used soy milk, which was nothing short of a experiment gone bad. Soy milk lacked the necessary fats to make the concoction rich and creamy.
Nearly three hours after touching down, I was at home with pasta, pepperjack, cheddar and milk. As the pasta became el dente, the cheese was shredded, I had a few table spoons of butter melting in a skillet with milk, at which time I tossed in both cheeses (about three cups) to melt away and become creamy. I tossed the pasta in a 9X13 glass pan, and mixed mixed mixed the cheese with it until it was well coated. Since I forgot to add salt and pepper, it was at this point I added it. But after all of that, it still wasn’t Midwestern enough, so I proceeded to add some frozen, chopped broccoli and a can of tuna. I mixed mixed mixed some more, topped with toasted bread crumbs and threw it in the oven for about 30 minutes.
When it came out, it was not crispy on top, but the cheese nicely melted through and through. I certainly couldn’t finish that much mac ‘n cheese, no matter what sort of craving I was having, but it was nice to be back in the kitchen after depending on the kitchens of restaurants for the past week.
