There are two foods that have been staples in my life between the ages of 12 to 29)…1) Peanut butter and jelly sandwiches and 2) Mac and Cheese. I’ll post about Peanut butter and jelly at a later date (because I have a theory about that and its complicated). Tonight is about Mac and Cheese. In my opnion my three favorite Mac and Cheese’s around Seattle are  1) Local 360 2) Can Can <– yes Can Can and 3) Beecher’s. I feel like there are many takes on Mac and Cheese but I figured I would try a combo of my two favorites of Beechers and Local 360.

First you have to make a roux. What is a Roux? According to Wikipedia its equal parts butter and flour and is the basis of  three of the mother sauces of classical French cooking. I should point out when I cook…I really do not follow recipes I have always been a guess and check kind of guy (since Geometry proofs). I literally skim over a bunch of ideas, talk to a couple people and then try it the way I think makes the most logical sense (for example…my ribs turned out perfectly...mac and cheese…well not so much…yet…

I made the roux by adding a stick of butter to sauce pan about half full of water and then started adding flour until the mixture got thick (over a medium heat). Then I started adding shredded cheese (I bought about $20 worth of Beechers Flagship). I added some cayenne and pepper. The cheese sauce’s consistency was perfect. So I thought I was done. I plated over shelled macaroni with a bit of chive and done!

NOT EVEN CLOSE…

I think between the water and believe it or not too little cheese…besides looking good and having the right texture…to me the mac and cheese tasted like water with something that looked like cheese. Way off. Next time I will add less water (if any) and maybe milk 🙂

Will report back. In the meantime…check this picture out…

Not as easy as you think. But I will get it. Thanks Daniel for the chives:)