Hongry pig is hongry

Fo' mac and cheeeeeeesssseeeee!

The first and last time I tried to make macaroni and cheese from scratch was a FAIL. I think it was last summer or fall. I made it at CLiu's and the recipe I followed called for way too much roux and not enough saltiness. What resulted was a bland, goopy/grainy sad excuse for mac and cheese. But tonight I redeemed myself, and no one was around to witness it. Surprisingly, this took less time (20 min) and less effort AKA I didn't follow a recipe or measure anything.

I had made parsley garlic butter over the weekend for flatbread, so I used that for my roux. After making a standard roux, I whisked in milk followed by sharp cheddar and an unnecessary slice or two of American cheese (just for fun, and just to tick off foodies). A few turns of fresh cracked black pepper, a dash of cayenne pepper, optional garlic and onion powder, and deliciousness ensued. Cheesy, creamy, flavorful deliciousness.

I'm not averse to the blue box stuff, but I've gotta say that this was much better :)

Random food fact of the day (it's the COMEBACK, OOOOH!): Annatto, a reddish derivative of the achiote tree, is commonly used to color many cheeses such as Cheddar. Paprika is also used.


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