I wanted to call this post Macaroni and Cheese or Rigatoni and Cheese, but I’ve read somewhere that blog entries will get more readers if their entries have more interesting titles. Macaroni and Cheese would also be false advertisement because this is not macaroni and cheese, it is rigatoni and cheese.
I titled it offensive dairy post because Andrew, my boyfriend, finds dairy offensive. He was grossed out by the smell of butter melting on the stove top yesterday and the strong smell of some delicious, strong cheeses. He said there was so much offensive dairy going into my lunch that he might have to take a walk. He was just joking about the last part, but the guy has some serious issues with dairy.
I hardly ever cook with dairy because of his aversion, but yesterday I was really craving pasta with cheese sauce, not necessarily macaroni and cheese, but some sort of pasta with cheese. I always hesitate to call something macaroni and cheese because mac and cheese conjures up images of neon orange powder mixed with little dried macaroni that we used to make into necklaces in pre-school. I loved that stuff.
The first step for making a cheese sauce is to make a roux. A roux is a mixture of melted butter and flour cooked on the stove top.