The Unfortunate Side Effects of Heartbreak and Magic

by Breanne Randall

Marjoram and White Pepper Macaroni and Cheese I always bake this before someone leaves for a trip. It works for happiness and good tidings on a new adventure. Ingredients ½ lb. elbow macaroni 3 T. butter 3 T. flour 1 T. powdered mustard 1 tsp. onion powder 3 c. milk 1 egg 12 oz. cheddar (however sharp you like it) 1 tsp salt 1 tsp white pepper ¼ tsp. finely chopped fresh marjoram For the topping 3 T. butter 1 c. breadcrumbs (I recommend doubling or tripling this if you like extra topping.) Directions 1. Preheat oven to 350ºF. Cook pasta to al dente (make sure the water is salted). 2. While the pasta cooks, melt the butter in a separate pot. Whisk in the flour, mustard, and onion powder, and keep stirring for about 5 minutes (if you don’t, there will be lumps). Stir in the milk, and simmer for 10 minutes, adding the marjoram at the last minute. 3. Whisk in the egg, stir in ¾ of the cheese, add salt and pepper. Fold the macaroni into the mix, and pour into a 2-quart casserole dish. Top with remaining cheese and maybe a little Parmesan if you have some. 4. Melt the butter in a sauté pan, and toss the breadcrumbs to coat. Spread evenly over top of macaroni dish. Bake for 30 minutes.