The other day while playing the “what do you want for dinner?” “I don’t know, what do you want for dinner?” game with Rebecca, she finally responded with “mac and cheese.”

And I was all like, YES!  WE’RE HAVING THE CHEAP CRAPPY STUFF!

Then I read the rest of the email where she suggested we find a recipe.

Wait, what?

You see, Rebecca and I don’t argue much nor really disagree with one another, but when it comes down to mac and cheese, well, it’s quite different.  I like the cheap Kraft is-this-really-cheese stuff.  Rebecca likes the fancy Kraft Velveeta shells and cheese.  I often lose this battle and we end up going with the Velveeta crap. But this time it was different, we were going to make it from scratch.

So I went to my trusty source of great blog recipes, The Way the Cookie Crumbles, and found what seemed like a great recipe.  But it seemed too ordinary.  I went to my back-up, The Curvy Carrot, and found another great macaroni and cheese recipe.

Sure enough, the recipes were identical.  And because of that, I’ll keep the recipe identical here, too.

Classic Macaroni and Cheese

Serves 6 to 8, or 10 to 12 as a side.

Bread Crumb Topping

• 6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
• 3 tablespoons unsalted butter (cold), cut into 6 pieces

Pasta and Cheese

• 1 pound elbow macaroni (I had rotini on hand-it worked just as well!)
• 1 tablespoon table salt
• 5 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 1/2 teaspoons powdered mustard
• 1/4 teaspoon cayenne pepper (optional)
• 5 cups milk (I used whole milk, just to add more calories 😉 )
• 8 ounces Monterey Jack cheese , shredded (2 cups)
• 8 ounces sharp cheddar cheese , shredded (2 cups)
• 1 teaspoon table salt

For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine.

Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.

Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.

Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

This was absolutely delicious and I was quite happy we stayed with this recipe.  I think, quite like The Curvy Carrot, I may experiment with some different cheeses the next time.  It’s not that this wasn’t good (it was very good), we both felt like it missed a certain creamyness in the cheese flavor we were anticipating — perhaps an alternative to monterey jack or a mild cheddar.

We figured we haven’t done a What I Ate Wednesday post in a while, so we were long overdue for one. We’re linking this up to Jenn’s weekly link party over at Peas and Crayons 🙂

Best baked potato soup.  Ever.

To be honest, I was always skeptical of baked potato soup.  Rebecca would rave about it and me?  I’d just be all, well, meh.  But then I had the baked potato soup at Houlihan’s.  It was very good; I had no idea soup could be something so great.  However, at the end of the day (or after using the toilet, whatever you prefer(hey, we’re friends, right?)) there was still something a bit off about it — the soup had too much of a creamy feel.  I actually wanted more potatoes in that thing.

A week or so ago, I discovered a baked potato soup recipe at The Curvy Carrot.  I admit; at first I shrugged it off thinking it was just another creamy attempt at the soup.  But then!  Then I saw that the crispy goodness on top wasn’t bacon and the recipe sucked me in!  Turns out that the crispy pieces on top are actually the skins from the baked potato!  What a fantastic idea!

And so on Sunday, I decided to make it.  To quote The Curvy Carrot, ‘Enjoy this recipe.  It’s a keeper.’  Amen.

Soup ingredients:

• 5 russet potatoes, scrubbed well and dried
• 4 tablespoons unsalted butter (I used salted butter and then used less salt than listed below)
• 1/2 cup flour; divided into two 1/4 cup portions
• 6 cups of whole milk
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup cheddar cheese, shredded
• 1/2 cup green onions, chopped
• 1/2 cup sour cream (for garnish — Rebecca didn’t use any)

Crispy potato skins ingredients:

• Reserved potato skins (from the potatoes above)
• Oil for brushing
• Salt+Pepper+any other spices you’d like to use (I added some hot pepper)

First thing is to get those potatoes cooked.

I poked some holes in each of the potatoes, sprinkled them with some salt+pepper, and then placed them in a preheated over at 400 degrees.  These things cooked for about an hour until fully cooked and softened. Once they were fully cooked, I let them cool a bit so I could work with them — roughly 45 minutes or so.

Once cooled, I sliced each potato into two pieces.  I carefully peeled back the skins and placed them back in the pan.  Half of the potato insides went into one bowl, while the other half went into another.

The first bowl got mashed pretty good.  The second bowl got cut into bitesize pieces.

The skins got brushed with some oil.  I then sprinkled a bit more salt+pepper on them, as well as some red pepper flakes.   I put these in the over at 375 degrees for about 15-20 minutes, or until they were plenty crispy.  Check these often; you don’t want to burn them.

From here it was on to make the soup.  In a large dutch oven on medium heat, I melted the butter and then added 1/4 cup flour into the butter.  This mixture was wisked like crazy until it was lightly golden brown — maybe 3-4 minutes for me. I slowely added the milk and again wisked like crazy. After this was mixed came the rest of the flour; as well as some more wisking!  This was cooked until the liquid started to get thickened.  The original recipe said this took about 8 minutes.  It took me about 12-15 until it started to get thick.

Once thick, I added the mashed potatoes.  I stirred this well until completed mixed.  This mixture was followed by the bitesize potato pieces and some stirring.   Added some more pepper as well as the cheddar cheese.  Once the cheese was fully melted into the soup, we were good to eat!

I topped my soup off with some green onions and some sour cream.  Rebecca passed on the sour cream.  And then came the best part!  The crispy potato skins!  Mmm.

Once again, we are linking this post up to What I Ate Wednesday at Peas & Crayons!