Or, The Modern Procheesius
Just in time for Halloween, I smacked together a jumble of Ingredients That Needed To Be Used and called it Macaroni and Cheese.
Which it was. Only I didn’t have macaroni, so I used twirly pasta instead. And I also threw in some chopped up chorizo, because hog+cheese=good things. And some peas, because I was going to serve them on the side, but then decided I didn’t want to get another pot dirty. But I did take the time to make Béchamel, and I used 100% Tillamook cheddar, just because I could (and because the damn refrigerator still hasn’t been fixed and I’ll be really upset if I have to throw Tillamook away).
Normally, when I make Macaroni and Cheese, I make fresh breadcrumbs, toss them with a little butter, and use that to top the gooey cheesy deliciousness. Being Cuisinart-less, I resorted to using boxed breadcrumbs, which, in retrospect, was a mistake.
Still, it tasted homey, and was the perfect meal for yet another cold, rainy night. The chorizo gave little bursts of smoky goodness, and the peas kept us from feeling like total pigs. In fact, Nick gave me an engagement ring over a very similar meal almost exactly four years ago.
Happy Nevada Day!
Originally published on Croque-Camille.