Mac and Cheese

Fun fact: During the editing for the shortbread recipe, we learned that I motion with my hands A Lot when I’m talking. In this video, I tried to do less of that, which is why there’s a bunch of shots where I’m just kind-of looming there behind the induction burner. It’s a process. Anyway, on to the recipe! Optional ingredients / supplies / whatever will be italicized:

Ingredients:
Noodles
Cheese
Flour
Butter
Milk
Spices
Breadcrumbs
mix-ins (veggies, meat, beans, whatever).

Equipment:
Pot
Spoon
Colander
Whisk
Baking dish

Instructions:

1. Get your water going. Once it’s warm, add a bunch of water. When it tastes like tears, you’re set.
2. Once the water is boiling, add your noodles.
3. While your noodles cook, shred your cheese. Once your noodles are done, drain them and leave them in the collander while you make your sauce.
4. To make your roux: use one part butter to one part flour. Here I’m using .25 cup each.
5. Once you have a paste, add between 2-3 cups of milk, whisking constantly. Then, add a lot of cheese.
6. Season sauce to taste! Things I like: salt, pepper, paprika, garlic powder, cayenne, mustard. Also, please consider getting some worchestershire (or vegan fish sauce) and/or some vinegar in there.
7. Add your noodles back in. Also, any mix-ins.
7.5 If you’re baking this, put everything into a baking dish and top with breadcrumbs and/or more shredded cheese. Pop into a 425F oven for about 20 minutes.
8. Eat the thing!

Note: This is one of the recipes we tried prior to some dietary shifts, and we will be making an updated version at some point in the future.