Better-Than-Kraft Mac & Cheese

Ok, so I call this Better-Than-Kraft Macaroni and Cheese.  It's super easy, super yummy, and probably really bad for my waistline.  I make it a little differently each time, depending on what I have in the fridge, but the following, for two servings, gives the basic idea.  It certainly takes no more time than good ol' Kraft.

1.  Bring to a boil enough salted water for aproximately 2 cups penne or elbow macaroni.  Cook according to package directions.

2.  Meanwhile, in a 2 quart sauce pan, melt 3 Tablespoons butter.  Stir in about 2 Tablespoons cornstarch.  I used to use flour, but Zee suggested corn starch, and it gives a better texture than flour.

3.  At this point, you should have a quick-y roux in the pot.  Stir in about 1/2 cup milk (1% is fine).  "I see you're drinking 1%. Is that 'cause you think you're fat? 'Cause you're not. You could be drinking whole if you wanted to."

Now here's where things get fun because there are lots of options.

4.  I like to add about 2 to 3 Tablespoons sour cream at this point, but this is optional.

5.  Stir in a couple dashes of Worchestershire sauce, a bit of garlic salt, about 1/2 teaspoon dried mustard, and a tiny dash of Tobasco sauce or cayanne pepper.  The Tobasco or cayanne doesn't make it spicy, just gives it a kick.  These seasonings are really to taste, and I don't measure.

6.  Stir in about 1 cup of shredded cheese.  I like to use a combination, with sharp cheddar forming the majority of the cup.  I've also used Cabot horserasish cheese, and it's super.  But I like to throw in a little something else, if I have it.  Today, I added just a tiny bit of this Double gloucester / stilton blend I had in the fridge.  I've used a cheddar / jack blend with taco seasonings already mixed in, and that's good too.  Feta, I've discovered, doesn't melt very well.  I tend to buy the pre-shredded stuff to save time.

7.  The heat should be really low on the cheese sauce, and you need to stir it pretty frequently until everything melts and the consistency is smooth.  I heat it until it just starts to bubble, then turn it as low as possible.

8.  In just a few minutes, the pasta should be done.  Remove it from the heat and drain it.

9.  At this point you have two options.  You can either add the drained pasta to the pot of cheese sauce and fold it in.  Or, if you are Zee, you can put the pasta in your bowl and ladel the cheese sauce on top.

That's it!  Super simple, and super tasty.  The sour cream is optional, but tastes good.  You can even skip the milk and stir the cheese right into the butter / corn starch roux.  I've even skipped the corn starch completely, and that's fine too.

It's yummy with Durkee french friend onions (you know, the ones in a can) sprinkled on top.

This is seriously my new favorite comfort food, and I eat it at least once a week.