Every Wednesday night we have been going to whiskey club at Holman’s. Okay, sometimes I skip a week because I’m still recovering from last week. Whiskey club is rough on a bitch. The club is this: You drink 27 different kinds of whiskey and you get a t shirt and a plaque at the bar. I’m only at 11. The boyfriend already finished. Champion.
Obviously, we get hammered. Upon arriving home I tear through the kitchen in search of carbs to shove in my drunken maw. If I have the energy and enthusiasm though, I make mac and “cheese”. It’s the easiest mac and cheese recipe ever. It involves no planning and no fuckin’ cashew cream.
We decided we should film a how-to video. While really drunk.
My love of My Drunk Kitchen is no secret. No one can drunk cook like Hannah, so I’m not trying to rip her off. I just really love cooking. And I’m really good at drinking. And being a jack ass. It only seemed natural to combine the three. Besides, I wrote Hannah a bitchin’ song in tribute that I’ll post here later.
Here’s the actual recipe since, shockingly, my instructional video isn’t actually very instructional. I got this from To Live And Eat In LA
16oz package of elbow macaroni or pasta of choice
3 cups shredded Daiya Cheddar Cheese
3 tablespoons vegan butter
3 tablespoons flour
2 to 2 1/2 cups* unsweetened rice or soy milk (see recipe below for notes)
1/4 teaspoon black pepper
Salt to taste
Enough panko bread crumbs to liberally cover
1. Preheat oven to 350 degrees.
2. Cook pasta about 5 minutes until it’s just tender. Don’t cook all the way or it will fall apart when you bake it.
3. Drain pasta and transfer to greased baking dish. I packed it all into a smaller 8×10 dish so it would set up nice and thick.
4. Mix in about 2/3′s of the cheese into the pasta and set aside.
5. In a small pot melt the butter. Add the salt & pepper, then whisk in the flour until combined. Stir in the milk. Keep stirring until it starts to boil, then keep stirring for about another minute until it thickens up. *(Start with 2 cups of milk but if sauce gets too thick just add a little bit more, you don’t want it to be like a paste, just a thickened liquid).
6. Pour the milk mixture into the pasta and mix everything well. Top with the remaining cheese. Then cover everything with a generous layer of breadcrumbs.
7. Pop in the oven for 30 minutes or until the cheese is bubbling and top is starting to brown.
It really is cheesy, delicious and amazing. Even non-vegans like it! Now go get drunk and try it!