Who doesn’t love mac and cheese? I’ve loved it since I was a child. Isn’t it just good old-fashioned comfort food? Yes. Which means, I can’t have it often. However, every once in a while you just gotta have some. Right? Well, today I am sharing the absolute best, most yummy mac and cheese in the history of ever.
Okay, let me preface this whole thing by telling you I am by no means suggesting that I am some fabulous chef with fantastic cooking skills. Truth be told, I don’t really even like cooking that much. I do love to cook if I’m entertaining, but family meals….not so much. However, it’s a chore that must be done unless Mr. LouiseMarie steps up. Lucky for me he often does cook for us, and he’s REALLY good at it. #luckygirl All that being said, I do want to share with you the recipe for a family favorite.
I know, you’re thinking mac and cheese is simple. How could she be revolutionizing this old stand-by? Well, for starters, this is very easy, requires 3 ingredients, and is completely 100% homemade. Did that get your attention?
- pasta – I like elbow macaroni
Yep, that’s it. Here’s how you make it.
Start with pouring your milk into a pot. For this post, I used 6 cups of milk and added about a cup of water as well. (Keep in mind, I am cooking for teenage boys- so I make a lot.)
You want to bring you milk to a boil and then add your pasta. For this recipe I used the entire 16 oz. box of macaroni. So, if you’re making less, adjust your milk accordingly. It’s really not rocket science. You just want to have enough to cover your pasta well.
Once you’ve added the pasta and boiled it for a bit, you want to turn down your heat. Make sure as it’s boiling that you stir often. Also, you can consider it “done” when you can see your pasta and have just a little liquid left. You WON’T drain this. Here you can see what is left in my pot and how much of the pasta you can see.
Now, it’s time to add cheese. I added a total of 4 cups of grated cheese; however, you could easily do less. Here’s another great thing about this recipe. You can use whatever cheese you have on hand. I make sure to always include cheddar, but I’ve also added different cheeses each time. It’s a great side dish to make if you have lots of left over cheeses from other recipes or a cheese tray. This time I added Smoked Gouda, Baby Swiss, and some other kind of stinky cheese that we had left from a party.
You just dump the cheese into the pot and stir. It gets all melty and gooey.
The final step is to add salt and pepper to taste. I’ve also added other spices to kind of change things up. I also think garlic is good in EVERYTHING ~ so I usually add some at this point as well.
Now, in case my mad photography skills have you wondering….no I am really not a food photographer. I am working on it. I have learned there is a ‘trick’ to shooting food. A trick that I have clearly not learned yet. Hopefully you can look beyond my lack of skills and trust me when I tell you that this is delicious, even if my photo doesn’t capture its cheesy goodness.
In fact, I’m a little worried that I am doing a terrible disservice to this recipe. Just trust me…it’s really good. 🙂
Okay, now that I’ve provided you with what to make with dinner tonight, I’ll be off. Thanks so much for visiting today. Please, please let me know how you like this recipe once you try it. It would give me serious cred with the family for sure. Comment below and don’t forget to join my email list here.
Until next time~