Creamy Mac and Cheese

It sounds like a good idea, right? And multiple bloggers had gone on and on about how easy and perfect this recipe was. And I had been wanting to learn to make a mac and cheese I really like, since I feel like I don't have a mac and cheese recipe in my arsenal. And I was supposed to make dinner for my friend J., and it looked like a good let-me-bring-you-dinner food...

This all to say that I will never be making this again for ME. Maybe for my family, or the Robber, but not for me. It was just too much. Too creamy. Too cheesy. Too garlicky. And what finally nailed this as never ever again was having to wash the pot and watching the cheese stick all over the sink and clog my drain and imagine what it must be doing right now to my poor little stomach, intestines, and arteries.

Mac and cheese, we might not be friends for a while. Nonetheless, the Robber liked this. He thought it tasted like cheesy breadsticks. And the recipe is versatile-- you can mix and match a bunch of ingredients. So I imagine it has its uses, but for me, in this time of life, it is not a winner.

What DID redeem it for me was adding finely diced walnuts to mine, which gave it an unusual twist, some nutty flavor, and a little crunch.

From Annie's Eats, by way of the Curvy Carrot, originally from some cookbook by Marlena Spider called Macaroni and Cheese:

http://annies-eats.net/2011/10/27/creamy-stovetop-mac-and-cheese/

Ingredients:

12 oz. dried pasta (any old shape, we used elbow macaroni)

2 cloves garlic, minced

1/4 shallot, finely minced (can also use yellow or green onion)

8 oz. cheese, shredded (suggested cheeses from various bloggers include Gouda, Gruyere, Emmenthal, Appenzeller... we just used Muenster and some sharp cheddar)

2 oz. fresh grated Parmesan

1/4 C. milk, half and half, or heavy cream

4 oz. Greek yogurt (sour cream, creme fraiche, regular plain yogurt can work too)

3 T. unsalted butter (can omit this, I think)

Salt and pepper, to taste

Optional: pinch of nutmeg, I recommend diced walnuts

Directions:

1. Cook the pasta as directed until it is al dente and drain, reserving 1 C. of the cooking liquid.

2. Return the pasta to the saucepan immediately. Add the garlic, onion, and cheese to the top and mix lightly to coat.

3. Add the yogurt, butter, and spices (salt, pepper, etc.), stirring well.

4. Add 1/4 C. of the hot cooking liquid to the mixture and stir the cheese until it is thoroughly melted, adding more hot water if needed.

5. Stir until smooth and creamy. Serve immediately.