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Animal Style Mac’n’cheese-Kate Jarvis (Brittney’s Friend)

Source: The Mythical Cookbook

Ingredients:

Caramelized onion:

  • 2 medium yellow onions
  • 2 Tablespoons butter
  • 1/2 teaspoon salt
  • 2 teaspoons sugar

Thousand Island:

  • 1/2 cup mayo
  • 1/4 cup ketchup
  • 2 Tablespoons finely chopped pickles
  • 1/4 teaspoon paprika
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder

Cheese sauce:

  • 5 Tablespoons butter
  • 1/2 cup all purpose flour
  • 3 cups milk
  • 12 slices American cheese
  • 4 ounces shredded medium cheddar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces dried macaroni
  • 20 crushed plain potato chips

Directions:

Finely dice yellow onions. Melt butter in a medium sauce pan. Add onions, salt, sugar. Stir periodically, should take about 20 minutes to reach a dark brown jammy texture.

Now, make the Thousand Island dressing. Whisk everything together (or just get some from in-n-out)

For the cheese sauce, melt the butter in a sauce pan over medium heat. Add flour, stirring and cook until it smells toasty and fragrant (about 3 minutes). Slowly add your milk, 1/2 cup at a time and stirring constantly to prevent any lumps and waiting until the mixture is bubbly and smooth before adding more. Cook until thick enough to coat the spoon. Remove from heat. Add cheeses and seasonings.

Assembly cooked noodles and sauce together and sprinkle with crushed chips. Bake for 15 minutes at 400. Top with caramelized onions and Thousand Island dressing.

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Easy Macaroni & Cheese (no flour/no roux)

  • 8 oz dried macaroni about 2 cups (227g)
  • 1 cup milk (235ml)
  • 2 Tablespoons butter (30g)
  • ½ teaspoon salt
  • ¼ – ½ teaspoon ground black pepper
  • ¼ teaspoon smoked paprika optional
  • ¼ teaspoon ground mustard optional
  • 1 cup shredded cheddar cheese (113g) Shred your own cheddar off the block, don’t buy pre-shredded which is often tossed with a powder that will keep the cheese from melting properly and can leave you with mac & cheese that is both clumpy and runny.
  • 4 slices American Cheese (if you don’t have American cheese, you can substitute another cup (113g) of cheddar cheese, but the macaroni will be less creamy)

  1. Bring 3 cups of well-salted water to a boil in a medium-saucepan over high heat.
  2. Once water comes to boil, add pasta, return to a boil, and cook 7 minutes, stirring occasionally.
  3. Strain pasta, leaving the pasta in the strainer and returning the saucepan to burner over medium-low heat.
  4. Combine milk, butter, salt, pepper and paprika and mustard in the saucepan.
  5. Stir frequently until butter is melted and increase heat to medium.
  6. Once mixture comes to a simmer, return pasta to saucepan and stir well.
  7. Reduce heat to low.
  8. Add cheeses, allow to sit about 30 seconds until slightly melty and then stir until all noodles are coated. Don’t turn up the heat too high or the cheese will not melt properly.
  9. Serve immediately.  Sprinkle with additional smoked paprika, if desired.  Stir in any desired add-ins (such as bacon) immediately before serving.

Notes

This pasta tastes best when served the same day it’s made