Zippy Cheese Doo Dah

If you want people to get excited about something, refer to it as “zippy”. 

If you want people to throw things at you you and then run away, make terrible food puns. 

This has been another life lesson from Miranda.

            Moosewood says this Zippy Cheese Sauce can be made “whenever you need some comfort food in a hurry”; AKA finals week in a nutshell. It also suggests cooking it into a baked macaroni and cheese. That was all the convincing I needed.

I use large elbow macaroni because
I like to live life on the edge...

            This sauce is “zippy” because it takes your normal cheese sauce and adds a little more spice and flavor from dry mustard and a few shakes of Tabasco (or Kroger brand hot sauce). Macaroni and cheese with a kick is so far superior to and so much more of my favorite thing than regular macaroni and cheese. 

             I typically make Mac and Cheese with two kinds of cheese to increase deliciousness, but I decided to follow Moosewood’s recipe, which only calls for cheddar. And Moosewood’s sauce is still super simple to make because it’s still just your basic cheese sauce procedure. The pasta is cooked and stirred into the sauce, which is then spread into a buttered casserole dish, topped with breadcrumbs, and baked. Moosewood refers to this as “1950s-style Macaroni and Cheese”. But if making and eating a delightful pasta dish equates a suburban housewife of yore and I, I am perfectly fine with that.

            I’ve made macaroni and cheese before as well as a basic cheese sauce so this recipe was more to cross something off the Moosewood recipe list. Because it’s so simple, low stress, and completely yummy, this dinner is a great one to have in your back pocket. There are also infinite possibilities with Mac and Cheese, but for now, I am perfectly content with Moosewood's zippy one!