Nov. 16: Mac and cheese

I found a new macaroni and cheese recipe a while back and finally gave it a try today. It’s fast, easy and pretty tasty. I wanted another opinion, though, so I texted Random Sunshine™ to come over and share it with me and she totally ignored my message so I might not like her very much anymore or maybe I’ll give her another chance because I would miss her so, so, so much if I didn’t like her anymore.

Anyway, here’s the recipe, which I tweaked a bit from the original because I just can’t leave well enough alone:

Macaroni and Cheese for Grown-ups

• ½ pound uncooked pasta, preferably a large-ish one like penne or ziti
• 1 cup of grated sharp cheddar cheese, heaping (it is cheese, after all)
• 2 T. butter
• 2 T. sour cream
• 2 T. (or so) white wine
• Dash of Tabasco sauce
• Salt and pepper

Boil the pasta until it’s al dente; drain. Add butter, sour cream, and cheese to the pot and stir. Mixture will probably get clumpy. Stir until butter and cheese are melted. Add the white wine and continue to stir—this will thin the mixture and make it smooth. Add the Tabasco—a little more than a dash if you like SPICY—and salt and pepper to taste. Serve immediately.

Notice one very beautiful thing about this recipe: no baking. I might throw it under the broiler for a few minutes to get a crusty top, but even without, this is not a bad mac and cheese. I love the tangy-ness the white wine adds. I’m betting my friend Dawn could tweak this recipe even more to make it amazing-er.

Random Sunshine™ called while I was writing this. She is totally forgiven.