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Elizabeth Scott

Wednesday, March 07, 2007

Dance Dance Revolution taunts! Why didn't anyone tell me that? I was attempting to "dance" yesterday, and it kept telling me, "Who cares about grades?" (or something similar) which I thought was sort of strange until I realized those letters you get at the end of a song? That's the game GRADING YOU! And let me tell you, right now, I am the class dunce.

But that's okay. You know why? I have in my possession the world's easiest and super delicious recipe for homemade macaroni and cheese.*

You'll need the following:
A 2 quart covered casserole (to bake the mac and cheese)
8 oz. of elbow macaroni (or half of the usual one pound boxes they sell of the stuff)
2 eggs
1 12 oz. can evaporated milk
1/2 cup half and half
1/2 stick butter
3-4 cups shredded/grated cheddar cheese (depending on how heart attack-ish you want it to be)
hot sauce (yes, really!)

Cook the pasta, making sure to cook it for the minimum amount of time, which is usually something like 7-8 minutes. (Otherwise, it'll be beyond mush by the end)

While the pasta is cooking, set the oven to 375 degrees. (If you're using a glass casserole dish, set the oven to 350)

Melt the butter in the microwave and dump into the casserole dish (or just use a microwave safe dish--much easier!). Add the evaporated milk and half and half to the melted butter and stir. Put in hot sauce to taste (meaning, if you're addicted to the stuff, like my husband, put in a lot of some frighteningly named sauce. If you don't care for hot sauce, just put in a few teaspoons, like 2-3, to cut the richness of all that cheese. And butter. And half and half)

Next, add in the eggs. Make sure you poke the yolks to break them apart, and then give everything another good stir. Add in two cups of the cheese. Stir again.

Wait for the pasta to finish cooking, and then drain it. Shake off as much excess water as you can, and then slosh it into the casserole. Stir until the cheese gets all melty and everything looks pretty well mixed. Top with either one or two more cups of cheese.

Bake for thirty minutes, and then check on it. If the top is nice and brown, it's done! And if it's not, which is always the case in my oven, leave it in for another five to ten minutes.

The end result is thick enough to actually cut into pieces, which makes reheating in the microwave or oven easy. And trust me, you'll have leftovers with this.**

And to make sure this entry is officially covering all the bases (dance! food! links!)...

Justine Larbalestier on how writers get paid (short version: it usually takes a while.)

An interview with Jennifer Laughran, a buyer for Books Inc. (and also in charge of Not Your Mother's Book Club) that offers some really interesting insights into how (and why) books are purchased from publishers for stores.


(*Credit where credit's due: It's my husband's recipe, and he adapted it from a recipe in the Washington Post.)

(**Even my husband, who has never met a dish with cheese in it that he doesn't like in prodigious amounts, can only eat one portion of this stuff. It's that rich.)

8 Comments:

Blogger Erin said...

MMM, I am so saving this recipe!

March 07, 2007 1:35 PM  
Blogger Little Willow said...

Mac and cheese is wicked tasty. I don't add butter or eggs, but I do add veggies. Tasty.

I read Brigid's book today, and it was adorable. Georgia rocks. Love her honesty and her banter with her mom. Thank you so much!

March 07, 2007 8:21 PM  
Blogger Elizabeth Scott said...

Erin, I thought of your comment the other day as I was typing in the recipe!

little willow--so glad you liked the Lowry book! I think she's amazing, and am glad it's coming out in pb soon--I hope it's more widely available then, because I think she's an author that deserve a much wider readership!

March 08, 2007 6:58 PM  
Blogger tonymoler said...

I'd heard of putting sour cream in there as well.

March 15, 2007 11:46 PM  
Anonymous elizabeth scott said...

Tony--the original recipe actually calls for whipping cream. (!!) I suggested a change to half and half so we wouldn't have to buy a set of heart attack paddles to keep in the house. :-)

March 19, 2007 8:48 AM  
Blogger tonymoler said...

I do not know if you watch the Food Network, but Bobby Flay has a show (throwdown with Bobby Flay) and this latest one onvolved Mac and Cheese (or is it Cheese and Mac). He challenged a local legend, and basically it was like 6 cheeses and a difribulator. I mentioned sour cream because that is Paula Deans secret (another food tv star that like butter and mayo).

March 20, 2007 8:04 PM  
Blogger Elizabeth Scott said...

I'm a Food Network addict! And Paula Deen reminds me off most of the women I knew growing up, only she laughs more. And is worth about a bazillion more dollars.

Do you ever watch Barefoot Contessa? She's up there with Paula Deen in terms of love for butter. I'd say she goes through about eight sticks on each show. Got love that!

March 21, 2007 8:28 AM  
Blogger tonymoler said...

Could never get into Ina Garten, a little too monotone, like she should be an NPR host. She can cook though, no denying that. I kinda like "take home chef" on TLC. He looks like he should be in Duran Duran, but he can cook. And of course Giada, sure she has gotten many guys to take interest in cooking.

March 22, 2007 7:05 PM  

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