We are going old school tonight, cheeseburger sliders with mac and cheese on the side. Everyone has to like these choices, even the PETA people can surely agree on a little bite size slider, what harm can that cause. I have always wanted to own a diner and these would be on the menu, good old basic burgers and creamy cheesy mac and cheese. Enjoy! and HEY, Order up!!
Line up for mac and cheese, macaroni, I really like Barilla elbows, cause they have grooves in the pasta that hold the sauce, it is really good pasta and not much higher than the other brands, pasta is still an extremely good band for the buck. Elbow pastas, 3 cups, 1 1/2 cup asiago cheese, 1/2 pound Velveeta cheese, 1/2 cup or 1 stick butter, salt and pepper and a dash of paprika for color.
Bring about 4 quarts of water to boil in a 5-6 quart pot. At a full rolling boil, add macaroni, 3 cups and cook until tender, you can salt your water, I don't always.
Hamburger, ground chuck, 80/20, the best blend for burgers, this is really nice burger from a small local store that still does it's own meat work and grinding.
Form into patties that will fit your buns, I bought Hawaiian Rolls, they are very tender with a hint of sweetness, the perfect size for sliders. Fry the burgers over medium-high heat.
My new best buddy, Lawry's Season Salt, I love it, it adds so much flavor to meats and no MSG.
Add coarse ground pepper, again, no froo-froo grinder for this gal.
I split open the Hawaiian rolls and slightly sprayed them with butter cooking spray, to give them a nice color. Pop them under the broiler for just about 1 minuter, be careful they brown quickly, you don't want burnt buns.
Nicely tanned and toasted buns ready for cheese. Say cheese!, little behinds.
A half of a slice of American for each roll, the warmth from the roll and the burger will melt them once assembled.
When your pasta if done, drain and return to burner to steam off any left-over water.
Add, 1stick of butter, salt and pepper, you be the judge of the seasoning, I just judge by eyeball.
Mix into the hot pasta, 1 1/2 cup of asiago cheese and 1/2 pound of Velveeta, start mixing to melt together.
Add about 3/4 cup milk, I add slowly a 1/4 at a time because I don't want it to get to runny, but usually as the cheese cools, it stiffens back up so a little extra milk won't hurt.
Just a dash of paprika will do, this really doesn't add much to the flavor, but it makes the sauce a prettier color with the little flecks of red. Mix well and serve.
An old fashioned diner delight, burgers and mac n' cheese. Okay, not calorie controlled or low-fat by any means, but a fun weekend kind of meal, most definitely one the kids would love. Creamy homemade macaroni and cheese, with cheeseburger sliders, just right for little kids hands. The mac and cheese is so rich with good cheeses that it doesn't take a lot to satisfy. Slide on in to Sherry's diner for a fun meal.