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Creamy Macaroni and CheeseOk so the macaroni and cheese I made last night was the bomb!  Not my words, those belong to a sweet teenager.  Macaroni and cheese is my favorite food and I’ve prayed that when we all get to heaven and we’re having the most incredible feast with Jesus and Esther and our family and friends, that macaroni and cheese will be on the menu!  Until then, this one will have to do.  I actually just threw it together last night.  It has six, count them six cheeses in it!  I even risked my life (not quite, but I feel dramatic today) to go get the milk at the store that was 1/2 mile away with really squeaky brakes so I wouldn’t have to make rice for supper last night.  I didn’t measure, but I think that makes it better because you can really personalize it and macaroni and cheese is very personal.  So here is what I made last night.


2 cups of milk

3 tbsp. flour

3 tbsp. butter (non-salted, the real stuff!)



a pinch of nutmeg

1 (8oz.) bag of shredded cheddar cheese

1 big handful (almost 1/2 8oz. bag) shredded 4 cheese Italian blend

1 small handful shredded Swiss cheese

1 box of your favorite pasta



Fill a large pot with water and a good bit of salt and set on stove to boil.  When you boiling, add pasta and cook till tender and then drain.  Don’t over cook your pasta, you want it just past al dente, not mushy. 

You can use the same pot you cooked the pasta in and save yourself from washing another one!   Add the flour and let it cook on medium for a few minutes be careful that it’s not too hot or it will burn.  Add butter and mix with flour with a whisk as it melts.  When it’s all mixed together and it’s smooth, start adding the milk.  I add about 1/2 of it to start with and mix gently till it’s all blended and smooth.  Go ahead and add about 1 tsp. of salt and pepper to taste and mix.  Add in the cheddar cheese mixing as it melts.  Then add the pasta and stir.  Add in the rest of the cheeses and keep stirring.  Add milk to thin.  At this point, you can add as much milk as you like.  It all depends on how thick and creamy you like it.  Salt and pepper to your taste.  If you want, you can put it in the oven to bake at 400 degrees with more cheese on top, or use bread crumbs.  We ate it straight out of the pot and it was wonderful! 

Tip! When you reheat it, or as it sits, it will be thicker, so you will need to add more milk.  But it will be wonderful!  Enjoy!

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