The journey is more important than the destination. I’m pretty sure that someone said that to me a time or two.
This weekend we went on a road trip, traveling from Chicago to Minneapolis and back in a 52hr span. While the destination was certainly filled with lots of fun experiences, I can’t help but share my most favorite moment of the road trip:
traveling through Wisconsin
found some cheese (go figure)
and a cheese-loving mouse (so cute)
life isn’t always about the destination…
it’s about the journey.
In this case, it’s also about…
What better way to finish off a cheese-filled road trip then with a bowl of mac-n-cheese right when you get home. Even better news: it’s done in under 15 minutes. I’ve never had Panera’s mac and cheese so I can’t vouch for authenticity, but this dish is delicious and worthy of being on their menu.
1lb pasta (shells or pipette or other)
1/3C AP flour
2 1/2C milk or half-and-half
4oz white American cheese, chopped
8oz extra sharp white cheddar cheese, shredded
2tsp-1T dijon mustard
dash of hot sauce
salt to taste
Cook pasta according to package directions. Drain well.
While pasta is cooking, melt butter in sauce pan over medium flame. Once butter is melted, whisk in flour. While whisking constantly, cook butter-flour mixture for at least 1 minute.
Slowsly add milk while whisking until there are no lumps.
Reduce the mixture to medium-low and continue to whisk sauce, until it thickens about 6-8 minutes.
Remove thickened sauce from heat and add cheese one handful at a time, stirring until it melts.
Stir in mustard, hot sauce, and salt.
Return to heat. Add in pasta. Stir over medium heat for 1 minutes until combined.
Enjoy while hot.