the stories of a los angeles violinist

parmesan mac 'n cheese

Added on by Jordan Martone.

happy weekend! i'm coming at ya with a recipe. what?! I know! so weird! 

this crazy thing happened when i got married: i got an absurd amount of kitchen things. so now i cook a lot. i discovered i enjoy cooking and i like eating good food, so this is a win-win sitch.

this recipe is for parmesan mac 'n cheese. i made this up all on my own and i am by no means, an expert cook. i just do this for fun. one day i was looking around in my fridge for a quick and easy meal to make that didn't require me having to go to the grocery store or use many ingredients. all i had was parmesan cheese and pasta and i quickly came up with this idea: 

serving size: 2

for pasta-

half a box of mini shells pasta

6 cups of water

salt

for sauce-

1/2 tablespoon of butter

1 tablespoon of flour

1 1/2 cup of milk

1 1/2 cup of grated parmesan cheese

pinch of cayenne pepper

salt and black pepper to taste

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i first start by bringing the 8 cups of water to a boil in a medium size pot. 

salt the water as it's heating up

add the pasta and cook until "al dente" or for about 7-9 minutes 

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while the pasta is cooking, start on the parmesan sauce

melt the butter on low-medium heat

add the flour and toast for about a minute

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then add the milk, still on low-medium heat, whisking constantly so it doesn't curdle

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after the milk and flour mixture have been evenly whisked and melted together, add the parmesan cheese little by little, making sure to melt it all.

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to finish off the sauce, add a pinch of cayenne, the black pepper and salt to taste.

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back to the pasta,

once it is cooked "al dente", drain it but do not rinse, and you're ready to serve it up!

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pro tip: it is always advised that you wear a super cute apron of your choice while cooking and that you cook to some great music. my recommendation is the julie and julia soundtrack. fun, french, romantic, and very happy. 

i hope this inspires some of you to cook a delicious meal. maybe even this one! please let me know in the comments if you do decide to make this recipe. (and thanks to anna for the idea ;)