Sandy's Homemade Mac & Cheese
I would also like to add, that being in a metropolitan area makes it easier for me to find certain cheeses shredded that some small town grocers might not have available. I love Colby & Jack in this recipe, but if you don't have that extra time to shred a couple of blocks of cheese, feel free to substitute shredded mexican-style cheese mix that most grocers have available. (This translates to (2) 2-cup packages)
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- 2 c
- colby cheese, shredded (i can find this prepackaged, but if shredding yourself, this will increase prep time by 15 min)
- 2 c
- cheddar cheese, shredded
- 1 stick
- butter, melted
- 2 can(s)
- evaporated milk (or 1 1/2 cups of buttermilk as per your preference)
- 1 pkg
- cream cheese, cubed
- 1 box
- elbow pasta
- 2 c
- monterey jack cheese, shredded (i can find this prepackaged, but if shredding yourself, this will increase prep time by 15 min)
- 1 Tbsp
- ground black pepper
- 6 c
- (at least) water for boiling
- 1 tsp
- onion powder (optional)
1Prep: In large bowl, mix colby, cheddar, and monterey jack cheeses together. Reserve 2 cups.
Preheat oven to 350 degrees.
2Bring water to boil in large pot. Add pasta and return to boil for 8-12 minutes until al dente consistency. Drain. (Helpful tip: I find that if I add a splash of olive oil to the pot right before I add the pasta it helps keep the pasta from sticking.)
3While pasta is boiling, heat butter and 1 can evaporated milk (or 3/4 cup of buttermilk) till hot. Slowly add cream cheese until creamy.
4Alternate adding cheese mix and remaining milk until cheese is melted and smooth. (Please note: you may not use all of the milk. I don't know why, but sometimes I need all of it, and sometimes I have some left over.)
5In large bowl or pot, combine and stir the drained pasta, cheese sauce, and pepper (and onion powder if using.) Spread into large baking dish.
6Sprinkle reserved cheese on top of macaroni mixture, and bake for 15 minutes until melted.