Is it just me, or does 2021 so far feel like a continuation of the train wreck that was 2020?
The calendar might have moved on and stores are now adequately stocked with toilet paper, but that’s about it. Formal attire remains closeted in exchange for sweatpants and fuzzy socks; businesses are still shuttered; schooling is still remote; so is most commerce.
With winter so-far stuck in a cyclical raw and gloomy, rain and clouds pattern, it’s hard enough to pick up a toothbrush in the morning, let alone cook dinner. My mind has lately been overflowing with images and musings about events and things I don’t have any control of; 2021 has already been a difficult year and it’s just begun.
In this, one intense craving recently broke through the noise: macaroni and cheese — and not the boxed kind.
Rather, I wanted savory and creamy homemade mac and cheese, featuring plenty of cheddar cheese and enough spices to give its smooth texture a flavorful punch. I wanted shells, not elbow macaroni, served steaming in a favorite bowl alongside a glass of local hard cider or red wine and perhaps a side salad.
And I didn’t want to work for it.
Mac and cheese holds a special place in my heart. It’s one of my wife’s favorite dishes. Per tradition, we always bring a box or two when we go camping, enjoying it straight from the pan in front of a crackling fire with a glass of red wine. When cooking while growing up, I often added too much milk, making it soupy, but ate it anyway because throwing away uneaten mac and cheese should be a crime.
It’s an American institution; an established soul food, filling the cracks of the heart and nourishing frayed nerves.
In challenging times like these, thank goodness for the slow cooker.
Making the following recipe might even be easier than picking up a toothbrush: Mix the ingredients in the pot, press the cook button, wait a few hours and enjoy. Yes, I know that making mac and cheese can’t heal the political divide or soothe mental fatigue that comes from isolating for months at a time, but it’s a step in the right direction.
1 pound uncooked pasta
4 cups grated cheddar cheese (two bags)
1 cup mozzarella
½ cup evaporated milk (one can)
4 cups milk
1 teaspoon Italian seasoning
1 garlic clove
1 teaspoon paprika
Salt
Black pepper
Mince the garlic. Add all of the ingredients to your slow cooker, and mix thoroughly.
At this point, it will look very liquidy; it will thicken up as the macaroni cooks. Cook on low for around 2 ½ to 3 hours, stirring well on the hour until the macaroni is cooked and the sauce has thickened up to a good consistency.
The sauce should end up thick and super creamy. Mix well before serving.
Top as desired with a pinch of smoked paprika and fresh parsley, or whatever garnish is desired.
This recipe was adapted from the blog, Brit + Co.
Andy Castillo is the features editor at the Greenfield Recorder. He can be reached at acastillo@recorder.com.