Macaroni and Cheese: It’s Getting There

I came across something unfortunate in the office fridge today, a divided tupperware deal with some sliced hard cheddar that was looking funky and stale triscuits that were getting soft. I munched a few of them and didn’t die, but they were certainly not appetizing as cheese and crackers. It did occur to me though that I had the beginnings of a brand new batch of macaroni and cheese. But for the pasta, all the other ingredients were in the pantry. Beautiful. And I learned some things.

The recipe remixed from the last post.

One Can of uh, Canned Milk
A mess of cubed sharp cheddar, maybe two cups
1 1/2 T butter
3/4 Cup of Pummeled Triscuits
1 1/2 soft bread slices, cubed (Whole Wheat Hamburger Buns)
One Chopped Scallion/Onion Pencil
1/2 t. salt
dash pepper (fresh-ground)
2 beaten eggs (with two T of the canned milk)
2 C. of macarooni, cooked (this means I measured 2 Cups DRY and then cooked it.)

In a saucepan, combine milk, water, cheese, butter, bring to a boil stirring constanly. When cheese melts, remove from heat. Stir in bread cubes, onion, salt, pepper. Fold in eggs and macarooni and stir the whole mess until it’s goosh. Spoon into a greased baking dish, covered, bake at 350 for 30 minutes.

It turned out much better than before, even. I think the Triscuits added something, and I think the scallions added to the flavor. I also found that I’m getting a better handle on what consistency the sauce needs before folding in the eggs and pasta. The bread, I think, should sop up more than half of it. And, a few ideas occurred to me after: Sourdough bread would be perfect for this. It would add to the tangy flavor, and its consitency would definitely contribute. Also, would a splash of lemon juice be called for?