08 Jan Shipwreck Recipe: Mac’n’Cheese
Shipwreck cooking: That mad scramble at the end of the day to get dinner on the table for the family with the ingredients on hand.
Its raining and cold and everybody went back to work today… the kids go back to school tomorrow… the holidays are officially over but our schedules are all out of whack. We were busy during our last afternoon of freedom, the sun faded too quickly and the dinner hour was upon us. The planned on pork chops were still in the freezer… what to do for dinner then? Oh the age ol’ favorite… Mac’n’Cheese.
I use whatever cheese I have laying around and a mix of the dairy liquids I have in the fridge. The recipe calls for milk… so if you use half’n’half or cream – cut it will equal parts water. Finally, cooking the pasta al dente is important. You want the pasta to absorb the sauce – otherwise its kind of soupy.
Recipe: Shipwreck Mac’n’Cheese
Summary: Quick & Easy Mac ‘n’ Cheese Recipe with what’s in the pantry…
- 4 cups cooked pasta
- 2 cups cheese
- 2 cups milk
- 2 tbsp cornstarch
- 2 tbsp butter
- 2 tsp salt
- black pepper
- put on a pot of water to boil for the pasta
- throw the cornstarch, salt & pepper in a sauce pan
- make a paste with about 1/2 cup of milk
- put it on a burner on high and whisk in the rest of milk
- while the pasta is boiling, stir continuously on high until the sauce starts to boil
- remove from heat and stir counting to 60
- return to a low burner and drop in cheese and butter
- stir until all the cheese is melted
- when the pasta is finished, strain it and return it to the same pot
- stir in the cheese sauce
- serve – yum!
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4