Mac & Cheese: The Formula

As a kid I never really liked macaroni and cheese. The stuff in the blue box just never did it for me, and for a long time I thought that's what mac & cheese was supposed to taste like. And then one day I had the real stuff; that was the day my lifespan decreased by a decade or so. But it's probably worth it now that I know the amazingness which is mac & cheese.

Oh and bonus, it's super easy to remember the recipe, since everything is in amounts of 2.

Basic Macaroni & Cheese

• 2 c. macaroni (or any small pasta you have in your pantry)
• 2 Tbsp butter
• 2 Tbsp flour
• 2 c. milk
• 2 c. sharp cheddar cheese

Cook macaroni in salted water until almost al dente.

In the mean time, melt butter in 10-inch oven-safe saute pan (I love my cast iron pan for this), then add flour. Stir for about a minute to cook out the starchy taste, then slowly add the milk, stirring constantly. Let the mixture simmer until it gets thick. Add the cheese, stirring until melted, then season well with salt and pepper (I like lots of pepper). Stir in the cooked and drained pasta, then pop into the oven for about 10-15 minutes. (I also like to add a cup of cheese to the top, but it doesn't fit into my nifty little 2 pattern.) Serves 2 as a meal (...or 1 if you are really hungry) or 4 as a side.

The variations

The great thing about this recipe is it's so easy to adapt. You can use the butter to saute vegetables or meats (mmm.... bacon) then add your flour straight to the sauteed stuff. Proceed along the rest of the recipe as normal. Some combinations I've made:

• Bacon. I guess it's not a combination so much but bacon makes anything better. The first mac & cheese I made myself had bacon and instead of cooking it in the oven I used the smoker. Love.
• Bacon, onion, mushroom: like above, but for the sophisticated pallet. 
• Grilled corn, peppers, onions make a nice summer side dish.
• Hot dogs, chili, mustard and onions make chili dog mac & cheese. Oh. My. Goodness.
• Chorizo, red pepper, onion, cumin, hot sauce, for a mexican flair.

Scallops Linguine with Bacon, Mushrooms and Peas in a Mustard Cream Sauce

 So the name doesn't roll off the tongue but this is still a pretty tasty dish.

Linguine

• 6 oz Linguine

As you prepare the rest of the food boil the linguine in your biggest pot with a large pinch of water. You know how to cook pasta, right?

Scallops et al.

• 2 strips bacon, cut into lardons (tiny little strips)
• 1/4 white onion, diced
• 3-4 large button mushrooms, diced
• 6 oz bay scallops
• 1/4 cup frozen peas (fresh or frozen; not canned)
• Salt and pepper

Saute the bacon in a stainless steel pan. (Ok, you can use non-stick, and I won't tell if you do, but technically your sauce won't be as tasty.) When it's nice and crispy, drain onto paper towels. Drain excess grease and add the onion and mushrooms; saute until soft. Next add the scallops; cook for about 30 seconds to a minute then add the peas, salt and pepper. As soon as the scallops are cooked through (it won't take long), add the bacon back to the pan and move everything to a bowl while you make the sauce.

Mustard Cream Sauce

• 1 cup white wine
• 2 cups chicken stock (I cheated here and used a white wine- and herb-infused chicken stock)
• 2 Tbsp whole-grain mustard
• 2 Tbsp parmesan cheese
• 2 Tbsp heavy cream

Deglaze the pan with the white wine, scraping all the yummy bits off the bottom. Add the stock and keep over medium-high heat until reduced to about 1/3. It should thicken to coat the back of a spoon. Add the mustard, cheese, and cream, and stir over heat until well blended.

Toss together the linguine, sauce, and scallop mixture, and enjoy.