Friday Night Mac and Cheese

To understand this dish, it helps to know that I was stuck in Seattle during Hurricane Sandy.  While generally I like this city, I'd already been gone five days and I missed the kids and really wanted to get home.  When I finally got a plane back, it was diverted just as we flew into the Roanoke Valley due to wind sheer.  As a result, I finally pulled got home at 7 a.m., two-and-a-half days late, not having slept for 24 hours.

Fast forward to Friday.  I've worked all day and I have no idea what Ellen has in the house, food-wise. I'm too tired to run to the store, so I start digging through the fridge.  The results are as follow.  They may sound a little bizarre.  So be it.  You won't regret this dish.  

A note for the grown-ups in the family:  this dish pairs nicely with red wine, white wine, beer, or hard liquor.  

Friday Night Mac and Cheese

6 ounces grated Colby-Jack Cheese (grate it yourself; the pre-grated stuff lacks flavor)

2 ounces grated Gouda

1/4 cup freshly grated parmesan

12 ounces pasta of any kind (though I prefer penne)

1 small onion, minced beyond recognition

1 clove garlic, minced

1/2 of 1 one-inch thick pepperoni stick, chopped into bite-sized pieces

2 Tablespoons corn starch

2.5 cups milk

2 Tablespoons butter

1/4 teaspoon freshly ground pepper

1/4 teaspoon salt

1. Boil water for the pasta and heat the oven to 350 degrees.
2. Cook pasta until al dente
3. Meanwhile, melt the butter in the pan over medium heat
4. Add the onions, garlic, and chopped pepperoni.  Cook 4-5 minutes, until onions are just soft
5. Add the milk and the corn starch.  Stir well and bring to a boil. 
6. Add one cup of the cheese (Gouda and Colby-Jack only).  Stir until melted. 
7. Turn off the heat and remove the pan.  Pour the drained pasta into a 9x13 baking dish. 
8. Pour the melted cheese sauce on top of the pasta. 
9. Add the rest of the Colby-Jack and the Gouda, as well as the salt and pepper to the pan.  Mix well. 
10. Top with the grated parmesan.  
11. Place in the oven and bake, uncovered, for 25 minutes
12. Serve with baby carrot sticks and cherry tomatoes

Family Ratings

Will, who was done before I could even ask:  10

Lucy, who's idea it was to add the garlic:  10

Jamie, who's becoming increasingly fussy:  8

Ellen, who isn't one for American-style comfort food:  10

Paul, who felt rather clever (and still very sleepy):  10