ASMR CHEESIEST MACARONI & CHEESE 먹방 *No Talking* Eating Sounds

Actually, just kidding. It's not macaroni and cheese. It's cavatappi pasta lathered in a cheddar cheese béchamel sauce. Who here knew what "cavatappi" meant? How many people did I lose talking about béchamel? Raise your hands :) hehe

It took me a long time before I could find dried cavatappi pasta on my Los Angeles supermarket shelves. In Boston, I could always find cavatappi pasta, even produced by the generic store brands! I suspect that it has to do with Boston's strong Italian ties. No third generation Italian person would ever be without their beloved fun pasta shapes.

Anyhow, I digress. Back to cavatappi. It's a slight departure from macaroni because it's in a spiral corkscrew shape. It is still hollow, so it can hold all that lovely creamy sauce. But, it has so many twists and turns (i.e. more surface area!). Woooo! Amazing (and safe) fun, right?

No one should ever serve naked pasta, so I made a homemade orange cheddar sauce using a béchamel base. I know that I haven't been filming my cooking segments, but I can explain. I have been a tiny bit embarrassed that my cooking isn't "perfect" enough like all the other Youtube cooking channels with their perfect lighting and musical arrangements.

Case in point. My cream sauce BROKE (due to my own impatience and stovetop's high heat). Meaning, the fats came away from the liquids and left me with a chunky, unappetizing, and deeply depressing sauce. I almost threw in the towel. Almost. But I could never waste good butter, two cups of cheddar, and several cups of milk. So, I improvised.

I started my flour and butter roux one more time with a tad more of both all over again. I took it slow on LOW heat this time, adding one ladle of BROKEN cheese sauce at a time until everything was incorporated into an acceptably smooth cheese sauce. YAY! Bon appétit! 😋

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INGREDIENTS (adapted from https://goo.gl/vQDCbB)
3 TB butter
3 TB flour
4 cups milk
1 garlic clove, sliced
salt
nutmeg
pepper
2 cups cheddar cheese, chopped or shredded
1⁄2 tsp dijon mustard
1 tsp Worcestershire sauce
1 tsp sweet paprika

DIRECTIONS
1) Heat butter in medium size saucepan.
2) Whisk in flour and stir and cook over LOW HEAT until light cream color, but at least 1 minute. Cool slightly.
3) Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
4) Bring sauce to a boil, stirring constantly.
5) Stick the garlic clove, salt, mustard, Worcestershire, nutmeg, and pepper.
6) Simmer at least 15 minutes stirring occasionally.
7) Add the cheddar cheese.
8) Whisk over low heat until the cheese is melted and sauce is smooth.
9) Add about a pound of pasta (your choice) that is undercooked by 2 minutes according to package instructions.

#macandcheese#macaroni#cheesylikeme













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