I’m sorry for what I said when I was hungry. This is THE BEST mac recipe, EVER. But, I’m biased cause I made it up. I make this for rainy days, potlucks, Thanksgiving & when I need the comfort of massive amounts of dairy filled carbs – & home. There’s nothing like homemade mac. NOTHING.
I start boiling the noodles – whatever shape you want really, but I use traditional elbows. & turn my oven on to 350 degrees.
While noodles boil I’ll grate my cheese. YEP. The old fashion way. I try to get most of my cheese in blocks if I can, because shredded cheese (like the parmesan shown) usually has cellulose in it, which is basically sawdust, & gives me a stomach ache & I (dramatically) say I want to die when this occurs.
— I’ll use 1/3 of the brick of Philadelphia 8oz package of cream cheese.
— SPLASH or 2 – of good ole 2% Milk
— The whole brick of aged white cheddar (7oz)
— I estimate the Velveta portions, but it’s about the size of half of the cream cheese block
(cube your cream cheese & Velveta)
— 2 TABLESPOONS of butter
— Handful (aka) 1/2 cup of Parmesan cheese (more or less based on preferance)
— & the grand finaleeeeeeeee Extra sharp Cheddar, I use about 1/2 of this 16oz block.
I find its easiest to shred & cube the cheese and throw it right onto cellophane, wax paper, or parchment paper – if you don’t it’ll stick to your counter & you’ll regret you didn’t. Trust me.
Also, don’t be alarmed if you see sell by date on the cheese – I took the ingredients picture a million years ago, because my cousins, friends, family, neighbors, etc. ARE ALWAYS ASKING ME WHATS IN THIS. Cheese. Liquid Gold Girl. Liquid Gold.
Throw all of your cheese items in a pot. I like to put the stove on medium & I’ll adjust. This is when you want to throw your splash of milk or two in. Melt everything until it doesn’t have any chunks of Velveta or Cream cheese in it. Stir, often. Always really. When your noodles are done put them in a 9×11 traditional baking pan – pour your melted cheese in and fold that liquid gold into those little elbows. FOLD BABY FOLD.
Usually, I’m like SO READY for the mac by this point I’ll put a small amount to the side before I bake it. But, I like to bake it on 350 till its just brown on the top. Idk how many minutes this is, because its not long and I constantly check it. Depending on your oven it could be 5-15 minutes. Approximately. Take out, and ENJOY. Oh boy, will you enjoy.
I serve it with corn bread & sometimes sautéed sausage if I have meat eaters amongst the group.
If you try it, tell me if you love it! Feel free to make changes & tweeks on what cheeses you put in. Sometimes if I have other cheeses, I’ll throw those in too. =) Good luck.
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