Back in 2008, McArdle had a little cooking contest with her friends and made macaroni and cheese. She later published the recipe. For one pound of pasta, it included:
12 tablespoons butter, softened
6 tablespoons of flour
2 cups of whole milk
1-2 cups of heavy cream (you may replace one cup of the cream with 1 small container of sour cream)
2 pounds of good sharp cheddar, grated
1/2 pound of gruyere, grated
3 Kraft American singles
2 slices of Kraft provolone
The blogosphere was left to wonder if McArdle was attempting to block arteries to gin up more revenue for drug companies. After a while the laughing died down and more bland and badly designed recipes followed.
Which brings us to her new macaroni and cheese recipe.
First, I made one box of elbow macaroni, cooked according to instructions. Then, I prepared the standard white sauce that is the base for all my macaroni and cheese creations:At some point McArdle quietly sought out a new recipe; her standard changed into a new standard. Foodies weigh their ingredients so the new recipe is metric and has much less fat.
80 grams butter
120 grams flour
1/2 teaspoon salt
1 kilogram milk (Yes, I weighed it, because that’s how my recipe works. It comes out to something over 1 liter.)Heh. One kilogram of milk, because that's just the way she rolls. Without a kilogram of milk, the recipe just wouldn't work. It's not like you can measure out a liter of milk! Only some ignorant lower class person, the type who doesn't even make her own white sauce, would measure a liquid using liquid measurements!
Does she tell P. Suderman to bring home a pound of milk after work?
So what would this recipe look like to a non-Foodie? Several helpful conversion sites helped translate McArdle's recipe into American.
about 5 1/2 Tablespoons butter
about 3/4 cup flour
about 4 cups milk
about 20-22 ounces (1 1/4 to 1 1/2 lb.) cheeseWhich is very heavy on flour and will result in an extremely thick sauce. The better to evaporate away, I guess. Twelve ounces of that cheese is mild white cheese, unlike most recipes, which mostly use cheddar cheese because they actually want their mac and cheese to have some flavor.
But the elite know best, and no doubt young libertarian hostesses will rush to provide their guests with the latest taste sensation, straight from the kitchen of the hostess with the most-ess.