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The Real KD (aka mac and cheese)

I am not sure of the portions I use when I make it, so the measurement will be approximate. It will serve about a person, perhaps two.

Ingredients:

Directions:

Because this is a rich dish, I like to have a salad to go along with it. Usually, I like to make a green salad with citrus vinaigrette. Make the salad while the water is heating up to a boil. Salt the water so it boils faster.

Salad

Ingredients:

• Salad greens (I always have a box ready in my fridge)
• Extra virgin olive oil (enough to coat)
• Balsamic vinegar (VERY SMALL amount)
• Citrus juice (your choice, I like store bought Tropicana orange juice)

Directions:

Start with the vinaigrette first. First add olive oil. Then carefully add a little bit of balsamic vinegar (strong stuff). Finally, add the juice. Remember, they should all amount to just enough to coat your greens. And also remember to taste it! I like the sweetness of the juice to surface more than the vinegar but you will be eating it, so it is your choice. Drizzle the vinaigrette on your greens and you're done! That should have taken no more than 5-10mins.

Now, for macaroni and cheese, you should have put the macaroni into the boiling water already. I should also mention that I cooked with a small pot. It takes around 5 min to cook on medium high heat. I poked at the macaroni or took one out and ate it to see if it is to al dante ( I think that is the term, which basically means it still has a bit of crunchiness to it, again it is to your preference). When it is done, strain it and put it back on the stove with the addition of cheese. Stir, stir, stir. The cheese will take a bit to melt. When it does, it will become really sticky, and here is where the milk comes into play. So just add milk whenever it gets too sticky. When the cheese is melted, the macaroni is evenly coated and salted to taste, you are ready to eat! Sprinkle some dried parsley on top for garnish and a hint of herb, if you wish. =)