tmac_and_cheese.md - recipes - various cooking recipes
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       tmac_and_cheese.md (2344B)
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            1 # Mac and Cheese
            2 
            3 This mac and cheese recipe can be made easily over a lunch hour or
            4 in the evening. It requires few ingredients and very little prep.
            5 The foundation of this recipe is a simple roux that comes together
            6 with skillful wisking and attention to temperature. Keep your eyes
            7 and ears on task and you'll have no trouble making this delicious
            8 creamy meal.
            9 
           10 Makes 4 servings.
           11 
           12 ## Ingredients
           13 - 40g butter
           14 - 115g cheese
           15 - 3 tablespoons flour
           16 - 1 cup cold milk
           17 - 4 cups of pasta, prefer shells
           18 - 8 cups of water, salted (a couple dashes will do)
           19 
           20 ## Tools
           21 - Whisk
           22 - Kitchen scale
           23 - Large pot
           24 - Medium pot
           25 
           26 ## Directions
           27 This recipe is most quickly made with the cheese mixture and pasta
           28 cooked in parallel. If it's your first time making a roux (which
           29 forms the base of our cheese sauce), make each part in series.
           30 
           31 ### Cheese Mixture
           32 
           33 1. Prepare your ingredients: shred the cheese, measure out the
           34 butter and milk, have the flour handy.
           35 
           36 2. Meanwhile, set a medium sized pot on the stove. Turn heat to
           37 medium and add the butter.
           38 
           39 3. Wait for the butter to melt and begin to sizzle (if it appears
           40 too hot and steams, turn down the heat!) Then: scatter the flour
           41 ontop of the butter. Vigourously whisk the flour into the butter.
           42 Mind the heat--if things stick to the bottom of the pan it's too
           43 hot.
           44 
           45 4. Add 1/2 of the milk into the flour and butter mixture. Quickly
           46 and vigourously whisk to combine. Let the mixture thicken. If it's
           47 slow to do so you can increase the temperature a wee bit.
           48 
           49 5. Once the milk+butter+flour mixture has the consistency of a thick
           50 soup, add the remaining 1/2 of milk. Whisk to combine. Let the
           51 mixture thicken. Again, increase the temperature if it's slow to
           52 thicken.
           53 
           54 6. Once the mixture has a drooping consistency turn off the heat.
           55 Add the cheese into the mixture and whisk to combine.
           56 
           57 7. Either cover the mixture, set aside, and proceed to the pasta
           58 directions, or pour the sauce onto of your cooked pasta and serve.
           59 
           60 ### Pasta
           61 
           62 1. Begin boiling the pasta water: put salted water into a large pot
           63 on the stove. Crank the heat.
           64 
           65 2. Once the water is boiling add the pasta. Stir. Set a timer as
           66 per the pasta's directions.
           67 
           68 3. Once the pasta is at the desired tenderness drain. Return to the
           69 pot.
           70 
           71 4. Either cover and set aside, or pour the finished cheese sauce
           72 onto the pasta.
           73 
           74 ## Contributors
           75 - ROYGBYTE