Jason’s take on classic mac and cheese
This past weekend Jason and I had to go back to our old apartment and clean it from top to bottom. Seriously, that apartment cleanup had been the last thing I wanted to do. I felt as if that apartment was an ex that you never wanted to see again or the ex that you just broke up with but have to keep going to see them because you gotta drop off their stuff and vice versa.
Well, thank god we’re done with all that jazz. Keys returned and we never have to hear the elephants living above us again :)
We also went furniture shopping on Saturday. That was fun – sort of. We saw some pieces that we were like OMGZ but then looked at the price tag and slowly walked away, and then there were some pieces we wanted to get but couldn’t see how it’d fit into our style at home since we already have some furniture in place. It’s a tough life, forrealsies.
We had one of our adult moments too. We stood in the design showroom of Ethan Allen and debated on whether or not we should spend $2600 on a dining room set that we were (and still am) IN LOVE with and we went to see it TWICE in one day. But that didn’t last long as we killed off our expensive taste and decided to go for a mediocre dining room set.
Although we didn’t buy anything this weekend, we’re still on the hunt! We also learned that it’s probably a good idea to measure the space your furniture is going to be put in prior to actually going to look at furniture. Ya know, just a thought ;)
Sidenote: if you haven’t seen Snow White & the Huntsmen yet…go see it. I LOVED it!
So now that I have given you a complete run down of my weekend, it leads me to talk about this mac and cheese. As you can see, our weekend was packed, but this mac and cheese is a dish you make when your life becomes a tornado. It takes 20 minutes to make. 20 minutes! You certainly can spare yourself 20 minutes to make this creamy mac and cheese, right? I thought so.
Jason made this mac and cheese almost 2 months ago and sad but true, I’m now finally getting around to posting it. It wasn’t because it wasn’t blog-worthy, if it wasn’t, you wouldn’t be seeing it here now and I wouldn’t have made him make this twice in one week :) It was because I just had to get other posts out first but that doesn’t make this dish any less fantastic. I love that it’s a Jason original :)
Jason's Mac and Cheese
- 2 cups macaroni/elbow pasta
- 1 tablespoon butter
- 2 tablespoon flour
- 1 ½ cups of milk
- ⅛ teaspoon cajun seasoning
- Pinch of cayenne pepper
- 1 ¾ cup of shredded cheese
- ¾ cup panko breadcrumbs
- Bring a large pot of water to a boil, season it with salt, and add in your pasta. When pasta is done, drain and set aside.
- In the meantime, in a small pot on medium heat, melt the butter and whisk in the flour until there are no large clumps. Pour in the milk and continue whisking until mixture has thickened up. Add the cajun seasoning and cayenne pepper.
- Pour in the cheese and whisk together until all has melted and is smooth.
- Take the cooked pasta and pour it in a small casserole dish. Take the cheese sauce mixture and pour it all over the top of the pasta. Sprinkle panko breadcrumbs on top.
- Put casserole dish in broiler on high and cook until panko has browned and cheese is a bit bubbly.
- Serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.