First, you pop your tiny net book on the counter, because it is so much smaller than your laptop...
...and so that you can (not) follow the recipe you have chosen.
Because you realize that you don't have the entire amount of cream cheese this recipe calls for, and this recipe does not include Asiago (which you love), and you want to use heavy cream instead of milk, and you are thinking that white pepper will be better than regular ol' black pepper.
Next step: Toss recipe, and start cooking this stuff your way.
peel the wax from your Gouda cheese...("eatin' Gouda cheese, eatin' Gouda cheese, goodness how delicious, eatin' Gouda cheese!" ...nevermind...you never heard of the "Goober Peas" song, have you?)
grate about this much. (okay, okay...about 1/2 to 3/4 of a cup)
Get out your Asiago...ooooh, baby. Then, grate about this much:
Okay, okay - about 1/2 a cup! Gosh, you are demanding. I can't believe you actually want correct amounts.
Next, get out your husband's stash of Cracker Barrel cheddar, and use it. Because you love him, and you are very concerned for his health. He shouldn't be eating all that cheese by himself.
Grate nearly all his cheddar. But do save him a tiny bite.
Nah. Sorry honey. You really shouldn't eat too much cheese.
Then, because you are a Goober-Blogger-Geek, you gather all your ingredients together. For the money shot. Yeah. Then, realize you forgot to include the white pepper. No matter, you'll slip it in a photo, later on.
Next, melt your cream cheese (only 4 ounces) and Asiago and Gouda cheeses in 2 cups of cream. Okay, a cup and a half of cream, and a half cup of skim. Feel better?
Then, melt your cheddar.
Add about 1/4 tsp. white pepper. (I promise, that is white pepper.) Then, salt generously, using coarse salt. I'm sorry, I wish I could be more precise. I grab a palm of salt, and then I take pinches out of my palm. Just taste as you salt. Remember - you can add salt, but you can't take it away.
Next, you realize you forgot to cut your cream cheese up into little bits before tossing it in the saucepan. So you find the lumps and try to smoosh them smooth, to speed up the melting process.
Just keepin' it real, people. Folks don't trust me for no good reason. Um. Meaning they DO trust me for very good reason. Ohlord...am I making sense?
Pour creamy awesomeness over your undercooked noodles. Very Al' Dente noodles. Trust me. You got good reason to trust me (see picture above). I didn't take a picture of boiling noodles...I didn't want to insult your intelligence.
At this point, feel free to slip in your shameless husband-grandson plug:
And now, back to your regularly scheduled program.
Bake the creamy heavenly deliciousness for about a half an hour, at 350. Then, you will enjoy this:
You really should drop by for a little sustenance. We'll make room at the table for you.