It just so happens that lately, food is the main creative outlet in our home. What started as an easy and quick meal of Sloppy Joe's turned into an attempt to recreate the incredible, awe-inspiring, words-can't-possibly-describe Macaroni and Cheese that is served at a Detroit institution, Slows BBQ. A testament to the great cuisine that Detroit is home to, the Mac and Cheese at Slows is simply delicious. Try as we may, I'm not sure anyone will ever find out what exactly that secret ingredient is that sets it apart from the rest.
But here's a heck of an effort.
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| Sloppy Joe on an Onion Roll and DMAC N CHEESE |
D-MAC N CHEESE
Half box of Medium Size Shell Pasta (8 oz.)
2 cups finely shredded Sharp Cheddar Cheese
1/2 cup finely shredded Monterey Jack Cheese
5 tbsp All Purpose Flour
6 tbsp Butter
Pinch Cayenne Pepper*
2 tsp Salt*
2 tsp Pepper*
2 3/4 cups Milk (more or less depending on how thick you prefer)
Handful of Italian Breadcrumbs
Boil noodles slightly firmer than al dente. Set Aside. Grease baking dish with butter. Preheat over to 350 degrees.
Create a Bechamel Sauce:
Melt butter in skillet over medium heat. Slowly add the flour stirring constantly and continue whisking for two minutes until all flour is in. Next, slowly whisk the milk into the mixture. Once the mixture is smooth, stir occasionally for about four minutes. Then, stir in 1 1/2 cups of the Sharp Cheddar and all of the Monterey Jack. Finally, add the remaining ingredients (*more or less to taste).
Once the Bechamel is ready, combine with the cooked noodles and stir well. Pour into greased baking dish and top with remaining cheese and breadcrumbs. Bake for 20-25 minutes.
I think the most important thing to know about this recipe is that a homemade Macaroni and Cheese is not hard to make. Have fun with it and make it your own because after all, cheese covered anything is pretty tasty however you slice it.
Now, let the food comas commence.
