Macaroni & cheese is not something I eat very often when I am in the states, but living overseas always makes me crave this comfort food. Of course Kraft and Annie's have not yet tried to conquer the European market with their product (probably for the better), and this leaves me with a hankering that is hard to sate. Until today! I am pleased to announce the success of my super-easy stovetop mac & cheese:
Macaroni or Shell pasta
Cheddar cheese (finely grated)
Sour cream
Salt
Pepper
Bacon
Fry the bacon in small pieces while the pasta cooks in boiling, salted water. Drain the pasta, and put it back into cooking pot. Take off the heat and immediately add the shredded cheese. Add about 1 tablespoon of sour cream and stir to mix the sour cream and cheese into a sauce. The cheese should melt from the residual heat of the pasta. If it's not melting well put on low heat briefly. Cooking the cheese too much will cause it to become stringy so be careful. Adjust amounts of cheese and sour cream to taste. Add bacon pieces. Salt to taste. In one portion I even added a little Erős pista, a Hungarian hot paprika paste which contributed a nice kick. At the end I ground a little black pepper on top and voilà, macaroni & cheese. Easy and gratifying every time.
No comments:
Post a Comment