Oh, America. Land of the free, home of the fat.
On this day of choice, against my better judgement, I think I choose to go with my (chubby) gut and bake massive amounts of mac n cheese. With steamy sausage chunks. And butter. And fat.
This recipe has been directly theived from my mom’s very ancient Betty Crooker cookbook, inside of which all pages have nearly turned to flour. It’s even better two days later when you eat cold chunks of it out of the fridge, and the best five days later after accosted by a microwave.
Cheesey Fat Pasta Pie:
|2||cups uncooked elbow macaroni (7 ounces)|
|1/4||cup butter or margarine|
|1/4||cup Gold Medal® all-purpose flour|
|1/4||teaspoon ground mustard|
|1/4||teaspoon Worcestershire sauce|
|2||cups shredded or cubed Cheddar cheese (8 ounces)|
|1.||Heat oven to 350ºF.|
|2.||Cook macaroni as directed on package.|
|3.||While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.|
|4.||Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.|
Come ye emotional eaters! Welcome, ye weary, ye skinny, ye cold! Oh, freedom of chubby choice. Salt and Pepper to taste.