Okay, Recipie time!!!!!

Okay, I love pasta, yes, it is said, and it is more than noted...so it shouldn't come to any surprize to people that I have a love/hate relationship with Kraft Dinner. I love it because it's dead simple for other people and really handy if you go camping, I hate it because to my pallet after years of cooking it tastes like ass, but not normal "tastes like ass" but "tastes like ass despite the fact that it could have been tastier. " So a few days ago I was out of nearly all kinds of tasty food, I had a bit of Cheese, celery, some onions, garlic...and a box of Kraft Dinner Egg Noodles. So I sautéd the chopped veggies, and tossed them into the prepared KD which was made more Palatable through a half cup of grated Cheddar. It wasn't half bad. a little lacking though...It required more substance. The next morning I went to the grocery store and endeavoured to reproduce the recipe using a "from scratch" mentality. It was abso-fucking-lutely beautiful, however it was not without it's problems...though for the purposes of this recipe I've basically dealt with them.

Egg Noodles with Cheese and veggie sauce

Ingredients
1 package of egg noodles
1 cup diced celery
1 cup diced onion
3 cloves diced Garlic
1/2 cup chopped Pepperoni(Optional...trust me it's just as tasty without it)
1 1/2 cups heated milk (we're talking room temperature here)
4 Heaping tablespoons flour
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups grated cheddar cheese(I like using old cheddar, but that's up to you)
spices and herbs to taste

Okay I did this meal in a little less than 11 minutes from the start of heating up the pasta water to the moment I combined the pasta into the sauce...trust me it's doable, though don't feel you have to keep up with my speed, I was in the mood to prove something, you can take your bloody time.

1) Heat up water for pasta in your big pot, and gently warm up the milk you're intending to mix into the sauce, your are looking for room temperature, not much higher than that, when the water boils put
2) while waiting for the water to boil prepare the vegetables and the optional pepperoni
3) in a pot over medium heat toss in the butter and the oil, let them melt, when the butter is foaming toss in the pepperoni, the Onion, and the Celery.
4) stir the onion and celery until they start to go transparent, when they do add the garlic.
5) stir in the flour into the pot, making sure that it mixes completely with the fat, you will see a roux happen and you may not believe how much the vegetables facilitate the process of creating a roux without lumps.
6) when the roux is mixed stir it around and let it bubble for a minute, then slowly add the milk to the roux while stirring, the idea is to incorporate the milk completely into the roux, when the sauce begins to thicken and bubble, turn down the heat to low-medium.
7) Add the cheese, stir it in, let it melt. Once melted turn the temperature over the sauce to low. (At this point I added some Cajun Seasonings...but in all honesty do what you like with it, basil, oregano, Cayenne, nutmeg, black pepper...yeah.)
8) when the egg noodles are done according to the instructions on the package, drain the noodles, then mix with the sauce.

You're done! Eat it up, and realise how much more awesome this is than Kraft Dinner