Who doesn't like good mac n' cheese?
As a child I thought good mac n'cheese was the blue store bought Kraft instant mac n' cheese; full of artificial flavoring and neon orange powdered "cheese". I know LAME. But hey I was a 90's kids with two working parents who did their best with convenience products.
Fast-forward 10ish years and I'm in college where I HAVE to cook for myself and that means I get to make WHATEVER the hell I want. Sometimes I'm feeling "college-y" and left-overs are my only option OR I feel like putting on my Emeril Lagasse apron and unleashing my inner chef.
Tonight was the latter and viola! I present to you a delicious and original recipe by yours truly :)
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Always in that classic blue box
VS |
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| Homemade Mac & Cheese FTW |
Ingredients:
- 1 lb Gluten Free Elbow macaroni pasta
- 4 handfuls of Mexican cheese blend
- 3 handfuls of mozzarella & provolone
- 2 slices of Kraft American cheese
- 2 tbs of butter
- 1/4 cup of parmesan cheese
- 1/2 cup of milk
- salt & pepper to taste
- 3 sprigs of thyme
-1 medium head of broccoli, blanched and cut into bite size pieces
Directions:
Preheat oven to 425F.
Cook pasta until al dente, drain, and place pasta in a large bowl.
Combine all cheeses, butter, milk in a medium sauce pan over medium-low heat. Stir constantly. Sauce should be relatively thick. Add salt, pepper to taste and thyme.
Add sauce to the elbow pasta. Thoroughly combine. Transfer everything to a heat proof baking dish.
Top with cooked broccoli, 1/4 cup of Parmesan cheese, 1/4 cup of mozzarella and provolone mix, and 1/4 cup of Mexican blend.
Bake for 10-12 minutes or until all cheese has melted.
Till next time!
~T
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