Mac My Cheese

Now, I won't claim that My Mac & Cheese is the best, for I truly believe that Mac & Cheese - creamy or firm, elbow macaroni or pasta shells, shredded or chunked cheeses, burnt or breaded crust on the top, stove-top or oven-baked, two-cheese or seven-cheese - is a palate choice, but I will say, that it taste the best to my family!

My baby just came home from an overseas summer internship, craving Fried Chicken, Mac & Cheese and Chocolate Cake, which I quite happily prepared - My Sunday Bliss!  Throughout dinner, all you heard were pleasurable moans, Ooooooom! 

My Daughter's Favorite:  Mac & Cheese, Fried Chicken and Roasted Brussel Sprouts!

My Daughter's Favorite:  Mac & Cheese, Fried Chicken and Roasted Brussel Sprouts!

So, my Cheese & Macaroni recipe requires nothing unique or even special, and I prefer to do it easy!  I used to take the time to shred my cheeses, but found the result is no different in chunks.

This is how I Mac My Cheese:

Ingredients

  • 1 box elbow macaroni noodles (or pasta shells)
  • 1 stick of butter
  • Half the large blocks of Extra Sharp, Pepper Jack & Velveeta (cut into 1/2 in. chunks)
  • 1+1/2 cup of cream (or milk)
  • 3 Eggs
  • Salt & pepper
  • Italian seasoning & paprika (for sprinkling on top) 

Instructions

  • Pre-heat oven to 325 degrees
  • Coat baking dish with oil spray
  • Boil pasta al dente (partially cooked)
  • Drain pasta into a big bowl and add butter, cream and eggs
  • Cut up 1/2 inch chunks of (your favorite blend of) cheeses
  •  Add little salt, pepper and mix
  • On top, sprinkle Italian seasoning and paprika
  • Bake for 30 minutes! 

That's it!  Fast!  Easy!  Oooooom!

COMMENTS WELCOMED!

WOW!  Do you see the chunks of cheese?

WOW!  Do you see the chunks of cheese?

Mariby Corpening's

Easy Mac & Cheese

Descriptions, Recipes & Images by Mariby CorpeningTM