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)
- 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)
How to Make Sandy's Homemade Mac & Cheese
- 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.