In the spur of the moment, I decided to whip up a batch of mac and cheese. It seemed a fitting side dish to the rotisserie chicken I was having for dinner and simple enough that I could manage to wait the 20 minutes or so it would take to cook. This recipe is super simple and can be pulled together with ingredients you normally keep in your house, so it makes the perfect last minute side dish to any meal.
Recipe yields 6-8 servings (as a side dish)
1 lb box of elbow macaroni
4 tbsp unsalted butter
1/4 cup flour
1 cup heavy cream
2 cups of shredded cheese (I used a mix of cheddar, provolone and 3 pepper colby jack)
Salt and pepper, to taste
Bring a large pot of water to a rolling boil and add the macaroni. Cook until al dente. Drain the water and add macaroni to a medium bowl.
While macaroni is cooking, melt butter in a medium saucepan. Add flour and whisk as mixture thickens. Slowly add heavy cream and continue to whisk mixture while on medium heat.
Shred your cheeses. I used a variety of different cheese because that is what I had on hand at the time. (This was a spur of the moment creation!) You can also choose to use a number of different types or stick to just one, whatever you prefer. Add the cheese to the butter mixture and continue to whisk. Lower heat to low and whisk until all cheese has melted and you have a thick, smooth consistency to your sauce.
Pour sauce into the medium bowl with the pasta. Stir well to evenly coat all the pasta with the cheese sauce. Serve on the side or as the main course for a simple dinner. Enjoy!