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Taking a small step down from the bachelor’s fridge means an incredibly limited base meal, with unlimited amount of random condiments. In this case, I was pushing the boundaries on Thanksgiving leftovers and other one-off dishes, on top of having nothing of real substance as the main feature. What’s pictured above will hopefully be the last saddest lunch ever witnessed. Leftover mac-n-cheese that you’ve seen, green peas, and stuffing.
Coolio, I’ll be taking the crown back now.
I think it’s completely normal to be sitting on a couch one Saturday 10 AM, and get a hankering for mac and cheese from scratch. Everyone should leave the powdered blue box cheese in their childhood past, and try this out. I heated a cup or so of milk and a few tablespoons of butter in a small pot, and tossed in a few different hand shredded slices of cheese: provolone, american, cheddar, monterey jack, asadero, and queso blanco. Letting it cook out for about 15-20 minutes to get all the cheese melted, pour the cheese sauce into a pre-drained pot with ziti, or whatever pasta you might choose. I mixed it together until the noodles were coated, and put in a pan. I love the crispy top on casserole ziti and cheese, so I dusted the top with bread crumbs mixed with black pepper and oregano, and drizzled a little olive oil. Bake in 300 degree oven for 30 minutes, or until the top is at desired crunch.