Easy-peasy stovetop mac & cheese, made with real cheese. It’s just as easy to make as the blue box, but results in an amazing cheese pull.
Grate cheese; cook macaroni or pasta according to package instructions, turn off burner, drain, and return to hot pan; place pan on still-warm burner, add cheese, milk, and butter, and mix until cheese is fully melted. Serve immediately.
Make It Your Own:
– Use a different type of melt-able cheese such as gouda, pepper jack, or fontina … or a mixture of several types.
– Add-ins are limited only by your imagination. Some options include bacon, jalapenos, chicken, ham, broccoli ….
– Use pre-grated cheese, either cheddar or a blend
…and this is the other half of our family debate in the cheesy vs. creamy macaroni battle. This is the homemade mac & cheese that Paul grew up on and I married in to. It’s simple and quick, but a bit frightening to make because when you start mixing the cheese in, it turns into a big block of unmelted cheddar and you’re sure you did something wrong. But trust the process and keep mixing. As long as the macaroni is hot, the cheese will melt and become ooey-gooey.
The big trick to this is you should only make what you’re going to eat for the meal. This does NOT reheat well. If you try, it will turn greasy and icky.