Mac n' Gizz

This dish was part of my daily strife while cooking professionally over the past couple years. And yes, that's what the kitchen staff called out as the order came out of the printer. Apparently it doesn't matter how old you are, you are still going to order the mac and cheese. Maybe your coloring has improved a bit, but your palate obviously hasn't. At my last restaurant we had a simply queer amount of variations on this childhood favorite. We did everything from peas and olive oil infused with white truffles, to bacon and chipotle peppers sauteed in adobo sauce.

Mac n' Gizz

Ingredients:

- pasta
- various cheeses grated
- White wine
- Olive oil
- Cream
- Garlic
- S&P

- anything else you would like in your dish... sausage.. peas.. bacon.. spinach.. toms... sardines... midgets... literally anything you can think of. Or just go for the classic commando. One of my favorites is sage and white truffle. The picture I stole looks like it is topped with some sage. Yum.

The recipe is simple. Boil some pasta. Meanwhile take some olive oil and begin to lightly saute a little bit of minced garlic along with whatever ingredients you would like (if they require a quick saute). Don't be an asshole and saute the pasta in the oil. Blanche it like a normal person. If it helps feel free to make grimacing faces and swear like Anthony Bourdain enjoys doing. Apparently it makes his dishes taste better. Add some white whine while the pan is hot and dump in some cream. Don't forget to season your sauce as it simmers away. I like to season here rather than after adding the pasta. It's also time to add in your grated cheese. As the sauce begins to reduce and thicken toss in your pasta, which should be on the al dente to a bit raw side by this point. Keep flipping the pasta to coat it as the sauce thickens. If you are a pussy use utensils to avoid making a mess. Or make a mess, but watch your step as the floor may be quite slippery.

Okay! Now plate that shit. Crumble some crackers over top of the pasta, sprinkle a little cheese over top and throw the whole damn thing in the oven at 400 degrees f. It only takes a minute to brown the crackers, but it's worth it. Pull that shit out while its bubbling hot and sprinkle with some fresh parsley. Now eat that shit fast while it is still scalding hot, and be sure to handle the plate with your bare hands.