If at first you don’t succeed, keep tryin’ until you make that biz your b****

So I have some mild-to-severe perfectionist tendencies. Nothing like crippling or anything….but enough that I find things massively frustrating if they don’t come out right. It can be SUPER annoying because for the most part other people’s reactions tend to be things like “it still tastes good” “shake it off” “don’t worry about it.” My brain does not work that way.

I have gotten better at hiding my crazy in most aspects of my life though. But I’ve found it harder to master that crucial brain control in the kitchen and in craft-type settings because, unlike most areas of life, they are soooo controllable. So when small setbacks happen I have to fight my instincts…you know…the urge to throw a 4-year level tantrum or just chuck the whole lot into the trash can because the cake is uneven (or it tipped over) or the onions burned. (CONFESSION: I did chuck out an entire meal in front of my BF not too long ago because I thought it was a disaster…but that hardly ever happens anymore lol).

I’m telling you this as sort of a background into my motives for this post. I’ve mentioned it before, but one of my signature dishes is homemade mac and cheese. I’ve been making it since I was like 10 and its one of those recipes that is burned into your brain so you never even have to look it at. For some mystery reason, lately I kept screwing it up (like this time). It was making me CRAZY…just ask my mom who received all my “AHHHHHHH WHAT THE HECK?!?!?” phone calls.

Normal people can shake this stuff off. But it’s been nagging at me for WEEKS. So finally I decided to just beast this thing out. And prove to myself that I’m not a total idiot who has forgotten how to cook (see how my brain makes me treat me?)

I recently discovered how AMAZING caramelized onions are. Shortly after that I discovered that I am not great at making them WOMP WOMP. I kept burning them. I’m telling you this because I had had the genius idea to add caramelized onion to my mac and cheese….so the fact that I messed BOTH of them up at the same time was driving me insane.

But I figured it out (for the most part) and BOOM I made that biz my b****.

FINALLY got it right!

FINALLY got it right!

Here’s what you’ll need to make your very own Swiss/NY Sharp Cheddar Caramelized Onion Mac and Cheese:

-box of noodles (elbow, penne, or the spirals work best)
-1 block swiss cheese
-1 block NY Sharp Cheddar (or Vermont, or regular Sharp Cheddar)
-2 cups milk (1% at the LOWEST, cream tastes best but is fattier)
-2 Tbsp butter (or butter like spread)
-2 Tbsp flour
-spices (salt and pepper etc)
-breadcrumbs (optional but nice…especially Italian spiced)

Add your spices after the cheese is melted.

Add your spices after the cheese is melted.

Ok so if you’ve never made a cream-type sauce before I’m going to explain it. Read this BEFORE you start so you’ll know what to do because you have to move a little fast in the beginning. On MEDIUM HEAT Melt the butter in a sauce pan and add the flour. Start whisking it immediately with a fork or whisk…slowly add some milk (room temp if possible) and KEEP STIRRING. It’ll be sort of paste like with some clumps…you want to get’em all. Add the rest of the milk and stir. DON’T LET THE MILK BOIL. It will ruin your sauce by causing the cheese to separate. When the clumps are gone and the sauce starts to thicken a little add the cheese and spices. Once the cheese is melted you should have a nice thickish cheese sauce.  Add caramelized onions (which I’ll tell you how to make in a minute).

Look at those tasty golden onions in that yummy cheese....

Look at those tasty golden onions in that yummy cheese….

Cook the pasta regular. Add cheese sauce. Top with breadcrumbs and bake at 350 until top is browned.  EAT UP.

Caramelized Onions:
-1 large onion
-2 Tbsp-ish better
-1 Tbsp oil
-dash of salt

Cut onions. Melt butter in a skillet…add the oil. Add the onions and coat in the butter/oil and turn burner down to low heat. Stir occasionally, if you stir too much they won’t brown. Add salt after like 5 mins. Honestly I got that from a website…I’m not 100% certain what it does but I guess it helps. The onions will reduce down and eventually turn a lovely golden/brown color.  Mine cooked for like EVER…like over and hour… but again, I’m new to this and haven’t gotten it perfect yet. I’m certain it doesn’t have to actually take that long.

Cut even slices of the onion

Cut even slices of the onion

 

Coat onions in the butter/oil

Coat onions in the butter/oil

 

Nice golden color... cooked mine a little longer after this to deepen the color a bit

Nice golden color… cooked mine a little longer after this to deepen the color a bit

In the end I had a lovely meal to last the week. Also it made me feel soooo much better to have figured out what I was doing wrong with my mac and cheese so that I will never screw it up again!

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