Dear February,
I know we’ve spent every single day of the last four weeks together, but I think it’s time we admit that this just isn’t working any more.
Don’t get me wrong. We had our good times, especially in the beginning.
That first week in Mexico was absolutely magical, and so full of delicious food. I mean, just look at all thsee gorgeous Instagrams. So thanks for that.
But ever since we got home, you’ve changed.
It’s just like you can’t make up your mind. You’re sweet and balmy one day, and then you give me the cold shoulder the next day. I just can’t deal with these mood swings of yours anymore, especially since you insist on freezing me out like this.
I’m leaving you for March, who swears he won’t be such a sloppy mess this year.
And hey, worst case, there’s always April. I like him. He always bring me flowers and takes me out for bike rides.
Sincerely,
Isabelle
PS: That Polar Vortex dude you’ve been hanging out with? He’s a total jerk. Seriously. You need to make some better friends.
PPS: At least we’ll always have this super delicious bacony mac and cheese. And Mexico.
//
- 1 lb elbow macaroni, uncooked
- 4 rashers thick-cut bacon
- 3 cloves garlic, minced
- ⅓ cup flour
- 4 cups milk
- 2¼ cups grated smoked cheddar cheese, divided
- 1 tsp dry mustard
- ½ tsp salt
- ½ tsp fresh ground pepper
- ¼ tsp fresh grated nutmeg
- ½ cup panko bread crumbs
- Preheat oven to 400F. Lightly butter a 12-cup casserole dish (or six individual 2-cup baking dishes).
- In large pot of boiling salted water, cook the macaroni as per package directions until al dente. Drain and set aside.
- In large saucepan set over medium heat, cook the bacon until crispy, about 5-7 minutes. Using a slotted spoon, remove the bacon and set aside, leaving the bacon grease in the pan.
- Add garlic to the pan and saute until fragrant, about 2 minutes. Add the flour, and cook, stirring, for 2 minutes. Slowly pour in the milk, whisking constantly as you go to keep the sauce smooth, and simmer for 5-7 minutes or until the sauce thickens slightly. Remove from heat.
- Whisk in 2 cups of grated cheese, mustard, salt, pepper and nutmeg, stirring until the cheese is melted and the sauce is smooth. Add the pasta and bacon, and stir until well coated with sauce. (Don't worry if it looks a little soupy - it'll thicken up into a lovely saucy consistency in the oven.) Pour the mixture into the prepared casserole dish.
- In a small mixing bowl, stir together the panko crumbs and remaining ¼ cup grated cheese. Sprinkle evenly onto the pasta.
- Bake in preheated oven for 25-30 minutes, or until the sauce is bubbling hot and topping is lightly browned. Let stand for 10 minutes before serving.
So I’m the only one left with 4 rashers of bacon set aside, on the counter?
Caught them in the nick of time.
Good catch, Dave! I’ve fixed the recipe… apologies for the near-miss.
This, my friend, looks like the perfect antidote to the horrible winter. I broke up with February too, btw…
Yeeeeah. I thought February would be better than January, but they’re all the same!
:P
But yeah. This mac n cheese. EPIC.