And let me tell you, it is the best mac and cheese the WHOLE wide world.
I know, its a lofty statement to make, but I stand behind it.
Sadly, this semester I have had to work on Wednesdays which means NO MAC AND CHEESE.
I know, it seems like such a silly thing to be upset about.
So in order to help myself cope, I found a delicious recipe.
And let me tell you, it is delicious and definitely worth it.
Its a good ol' Kraft recipe off the box.
Prep: 20 minutes Bake: 20 minutes
Ingredients:
1/4 cup (1/2 stick of butter or margarine, divided)
1/4 cup flour
1 cup milk
1/2 lb. (8oz) KRAFT Deluxe Pasteruzed Process American Cheese, Cut up
2 cups elbow macaroni, cooked, drained
1/4 cup Shredded Cheddar Cheese
Melt: 3 tbsp of the butter in the medium saucepan on low heat. Add flour mix well. Cook 2 minutes or until bubbly, stirring occassionally. Gradually add milk, whisking until well blended. Cook on medium heat until mixture boils and thicnkens, stirring constantly. Add process cheese, cook until melted, stirring frequently.
Add: Macaroni: mix lightly. Spoon int 2 quart casserole dish. Sprinkly with cheddar cheese. Melt remaining 1 tbsp butter toss with cracker crumbs. Sprinkle over cheese.
Bake @ 350 for 20 minutes or until heated through
For a busy college student, this is perfect because it took me no time at all.
But I need to be honest...I did not bake mine or put the cracker crumbs on it.
Well, to be honest, we didnt have anything that would work. (thats what we get for being college students)
Instead, to make this meal go a little further I mixed in shredded chicken.
Be looking in the coming week for some fun cooking tips, and seasonal recipes!
Peace, Love, Eat Good Food,
Kayla
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