Macaroni and Cheese Goodness

As promised, this blog is not simply about books. I also eat, and, because I like food so much, I learned to cook. In fact, my college friends will tell you, I cook like a mother...well, we'll just leave it at mother. I don't claim culinary greatness along the ranks of Bourdain, Flay, Besh, or even Art Ginsberg (Mr. Food). That said, I do claim a macaroni and cheese recipe that will knock your socks and panties off.

Growing up, my family cooked typical Southern fair: cornbread, mashed potatoes, smothered venison, deep-fried turkey, amazing smoked brisket, homemade jams, jellies, relishes, pickles, etc. As I've aged, I have learned to appreciate the glories of "old world" foods. I now cook Greek, Italian, French, and English foods just as frequently as my Southern favorites. I promise some of those recipes are forthcoming. But sometimes the best food is that which tastes inevitably of home. It's really a bit unlikely that macaroni and cheese has become such a comforting, homey food for me. While we kicked it old school with cornbread, and homemade jalapeno dills, I grew up on Kraft macaroni. The tiny macaroni noodles with powdered cheese product used to make me supremely happy. But at some point in high school, I decided that I was an excellent cook. One of the first dishes that I claimed expertise at was macaroni. In point of fact, I don't think I had ever actually made macaroni when I first promised an excellent homemade macaroni and cheese to a group of my closest guy friends. In my head I thought, "how hard could it be?" After hours perusing online recipes, I decided to try my hand at the dish. While the ensuing product is definitely not what my macaroni has morphed into today, I was hooked from the moment I sunk my fork into the creamy, whitish, everything-that-blue-box-macaroni-is-not bite.

In college I acquired minor fame for my macaroni, and because of this, my macaroni recipe has spread--like a virus--all across this state and, actually, the world. It has traveled to LSU in Baton Rouge, Jackson, Mississppi, and even Paris, France with friends who grew addicted to the stuff over Monday night dinners with good food, good people, and good wine. Now, my extended family begs me to bring a dish every time I make a trip to Arkansas. So I figured, why hold out? Give the people what they want! And today, I think the people want good, gooey, rich, creamy macaroni and cheese.

Homemade Macaroni Shells and Cheese

Ingredients
12-16 oz pasta shells
1/2 to 3/4 cup milk (if you have it and don't feel guilty, go whole, if not, whatever you have will do)
1/2 stick butter
8 oz cream cheese, softened (you may use the light cream cheese, but the result isn't quite as creamy)
8 oz velveeta cheese, at room temperature
1 can cream of mushroom, celery, chicken, etc. soup (whatever you have on hand)
Salt & Pepper
Grated cheddar cheese
*Fresh bacon bits and green onions are optional (But it tastes WAY better with them)

Equipment 
large stock pot (to cook pasta)
3 qt. sauce pan
wooden spoon
casserole dish or 2 quart, deep baking dish (I have a deep, circular corning ware dish that is perfect)

Process
1.In large stock pot bring 6-7 cups of heavily salted water to a rolling boil. 
2. Once water is boiling, add shells to water, trying to introduce the pasta slow enough that the water does not lose boil. Cook pasta about 10-12 minutes.
3. While water begins to boil/pasta is cooking, warm milk in sauce pan on medium heat. stirring frequently (dairy burns easily), add butter to milk until fully incorporated. The process is similar to making a bechamel sauce, but there's no flour because the soup and cheeses thicken it quite well.
4. Add soup to milk/butter mix stirring frequently. Once the soup is heated through, add chunks of Velveeta then cream cheese, stirring constantly to prevent burning or sticking.
5. Once pasta is done, drain and pour into baking dish (do not rinse pasta--you will wash away all the starch that helps the sauce stick to the noodle).
6. After sauce is smooth, check seasoning, add pepper as needed.
7. Pour sauce over noodles and stir through to ensure even distribution.
8. On top of pasta, add shredded cheddar cheese (or whatever cheese you think is good), fresh bacon bits, and chopped green onions.
9. Bake the dish for approximately 20 minutes on 350 degrees, until cheese on top is fully melted.

*This dish can be made in advanced. Simply follow steps through 8, store in refrigerator, and bake for 35-40 minutes at 350 degrees. If making in advanced, I usually go with 3/4-1 cup milk to ensure that it remains creamy through the reheating. Also, if you're using a shallow baking dish (like a standard rectangular Pyrex) use 3/4-1 cup milk to maintain creaminess.

This dish sounds really rich, and it definitely is. But I assure you, it's worth it. The macaroni is hearty enough to serve as a main course, but if serving as a side, it can easily serve 6-8. Furthermore, if you're looking for an easy Chicken Spaghetti recipe, replace shells with spaghetti noodles (adjust cook time accordingly), add precooked diced chicken and sauteed onions, bell peppers, and garlic to the dish. Cook for approximately same time and top with cheddar cheese and onions; I would omit the bacon for the Chicken Spaghetti.