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!  #ThingsThatMakeYouGoOom

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:


  • 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)


  • 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!



Mariby Corpening's

Easy Mac & Cheese

Descriptions, Recipes & Images by Mariby CorpeningTM