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! #ThingsThatMakeYouGoOom
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:
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)
Salt & pepper
Italian seasoning & paprika (for sprinkling on top)
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!
Easy Mac & Cheese
Descriptions, Recipes & Images by Mariby CorpeningTM