>>1220980Go make a mac and cheese, anon:
- macaronis (250g)
- butter (quarter stick)
- milk (pint)
- flour (small bag)
- some nice cheese (cheddar or similar), grated
- (optional: mustard, salt, pepper, cayenne)
- a red onion
- some tomatoes
- some cherry tomatoes
- vinaigrette dressing (you can make this, but buying it is also fine)
- put a pan of water on to boil for the macaronis
- in a pan that will put up with whisking, add the butter and melt it until it's just melted and no more
- while whisking, drop in some flour, keep whisking and adding it until you have a thick sauce that's not quite a paste and not lumps of flour
- keep whisking on a low heat until it smells of biscuits
- add the milk slowly, making a puddle of milk in the bottom that you're whisking the flour mixture into, until all the milk is added and all the flour is mixed in. Congratulations, no lumps.
- while the milk is heating up, cut the tomatoes into thinnish slices, like you'd put on a burger, the cherry tomatoes into quarters, and slice some wafer-thin slices off the red onion, still stirring the milk every so often so it doesn't stick
- you can also cook the macaronis now
- once the milk is hot and thick, gradually add your cheese the same way you gradually added the milk, stirring after every small handful and leaving it to heat back up if it's not melting in immediately
- season to taste with salt, pepper, mustard, etc
- drain the macaronis well, give them a shake so there's no water stuck in them, and add them to the sauce. Best to add them bit-by-bit, because too much sauce is fine but too much pasta is sad
- arrange the tomatoes and onions on a plate, and drizzle the dressing
- dump the pasta in a big bowl, and serve immediately
- or put it in an oven-safe dish, slap some cheese or breadcrumbs or sliced tomatoes on the top, and grill it until the top looks nice
