The Martlet

I want everyone to read this sentence out loud: “Forgive me, Mighty Spoon, for I have sinned. I have made pasta out of a box that includes a white packet of orange powder. I have added that orange powder to the pasta, along with some milk and butter if I have it. And I have called this abomination ‘Macaroni and Cheese.’ ”

Ah, mac and cheese: it’s the ultimate college food, and was a staple of my UVic years. But if you’re still getting your fix from a Kraft Dinner box, you’re missing out. This basic recipe doesn’t take much more time to prepare, but it’s astoundingly delicious. Once you try it, you’ll never go back to that packet of radioactive-orange powder. If you’re a capsaicin addict like me, using Habanero pepper–infused Monterey cheese will add all the spice you need without sacrificing the cheesy taste.

Now go forth, and KD no more.

Spicy Baked Macaroni and Cheese

Ingredients: Half a box (approximately 225 g) of whole wheat macaroni, rotini, or fusilli 1 tbsp butter or margarine 1½ tbsp flour 1¼ cup milk, any kind 1 cup grated old cheddar cheese, or ½ cup cheddar plus ½ cup hab- anero-infused Monterey cheese Sriracha hot sauce, to taste (optional) 2 slices of bread ¼ cup grated Parmesan cheese

Method: Preheat oven to 350ºF (175ºC). Prepare pasta according to the directions on the box; drain well and set aside. In a small pot, melt butter over medium heat. Add flour and whisk until the mixture is golden. Add milk and bring the sauce to a boil, whisking constantly. Lower heat and simmer for a minute or so, until the sauce is thick. Remove sauce from heat. Stir in the grated cheese and hot sauce to taste — a little hot sauce goes a long way! Combine pasta and sauce. Pour mixture into a small, lightly greased loaf pan. For optional bread-crumb topping, toast the bread so that it breaks apart easily, and crumble over pasta; sprinkle Parmesan cheese on top as well. Bake in preheated oven for 20 minutes, or until the top begins to brown.

– Inspired in part by Starting Out by Julie Van Rosendaal