Alright friend, this is one I can help with. Here's some simple shit you can make because I believe in you.
Mac and cheese
- 2tbsp butter
- 2tbsp flour, maybe more (you'll get the consistency right after a few times)
- 2.5 cups milk
- 1 cup grated cheese (almost any cheese will work, better cheese will yield better results)
- salt, pepper, spices to taste
- Dried macaroni pasta
Grab a larger pot and boil some water, throw in salt. The old italian trick I've been told is that the water should taste sorta like seawater. I've never been near the ocean, so I can only really imagine, but I'm assuming that's just me.
Grab a smaller pot and a whisk, melt your butter in this pot over medium-low heat (4-5 on most stovetops). Once all of your butter is liquid slowly add your flour while stirring with the whisk. Stir while it's heating for a few minutes, it should start forming sorta a ball shape, this is normal. Once it begins to turn slightly golden, pour in your milk in small additions while stirring more quickly; wait about a minute between additions. Once you've added in enough milk to get to a thinner consistency, add in your cheese while stirring. You're done when all of your cheese is melted and your sauce is of desired consistency.
Drain your pasta, add your sauce, stir, serve.
If you find your mixture is too thick after adding cheese, add more milk.
If your sauce tastes farinaceous (like flour), you didn't cook your roux (the butter-flour-milk part) long enough before adding your milk
- .5tbsp butter
- .5tbsp flour, maybe more (again the consistency comes with practice)
- 3/4 cup milk
- Two pieces of white bread
- a slice of ham
- some grated cheese
Alright, so this thing is basically like a glorified grilled-cheese-sandwich with ham, but honestly this is my go-to hangover food. You can whip them up in like 15 minutes and they're good for your soul. You may recognize the first process from the last recipe. It's the same process, you just don't add cheese TO it, you add it ON it.
Set your Oven to "Broil", this will turn on ONLY THE TOP element.
Follow the process in the last recipe for making a roux. Melt your butter, add your flour while stirring, add your milk in additions, etc. Do not add cheese to your roux, you want just a plain white sauce.
Heat yourself a skillet (big boy word for a frying pan) to medium-heat and drop in some butter. Throw down one slice of bread, and then a handful of cheese, then a piece of ham, then some more cheese, lastly another piece of bread. Congratulations, you've made a grilled cheese with ham, give yourself a pat on the back. Anyways, you're going to want to flip when it's brown on the bottom, so lift it up every minute or so to check it's doneness. Once it's brown, flip it and cook the otherside to match.
pour some of your roux over the top of the sandwich until it just starts to go over the sides, then toss some cheese ontop and throw it into your preheated oven.keep a good eye on it, because it'll take about 30-90 seconds to be done and about .3 seconds to go from done to burned.
Do not eat it immediately. I know it looks delicious and you want it in your facehole, but it will burn the ever-living-fuck out of your mouth and you don't want that.