sandy's homemade mac & cheese

Name: Sandy's Homemade Mac & Cheese
Prep time: 15 min
Cook time: 40 min
Yield: 5
Ingredients: 2 cup(s) colby cheese, shredded (i can find this prepackaged, but if shredding yourself, this will increase prep time by 15 min); 2 cup(s) cheddar cheese, shredded; 1 stick(s) butter, melted; 2 can(s) evaporated milk (or 1 1/2 cups of buttermilk as per your preference); 1 package(s) cream cheese, cubed; 1 box(es) elbow pasta; 2 cup(s) monterey jack cheese, shredded (i can find this prepackaged, but if shredding yourself, this will increase prep time by 15 min); 1 tablespoon(s) ground black pepper; 6 cup(s) (at least) water for boiling; 1 teaspoon(s) onion powder (optional)

(1 RATING)

56 Pinches

Sandy Lowery

Arlington, VA

Updated on Nov 5, 2011

Homemade Mac & Cheese is so rare nowadays at gatherings...its easier out of a box. Like Mashed Potatoes, Homemade Mac & Cheese is worth the extra effort! 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)

Rate

No Image

prep time 15 Min

cook time 40 Min

method ---

yield 5 serving(s)

Ingredients

2 cups colby cheese, shredded (i can find this prepackaged, but if shredding yourself, this will increase prep time by 15 min)
2 cups cheddar cheese, shredded
1 stick butter, melted
2 cans evaporated milk (or 1 1/2 cups of buttermilk as per your preference)
1 package cream cheese, cubed
1 box elbow pasta
2 cups monterey jack cheese, shredded (i can find this prepackaged, but if shredding yourself, this will increase prep time by 15 min)
1 tablespoon ground black pepper
6 cups (at least) water for boiling
1 teaspoon onion powder (optional)

How To Make sandy's homemade mac & cheese

Step 1

Prep: In large bowl, mix colby, cheddar, and monterey jack cheeses together. Reserve 2 cups. Preheat oven to 350 degrees.

Step 2

Bring 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.)
Step 3

While pasta is boiling, heat butter and 1 can evaporated milk (or 3/4 cup of buttermilk) till hot. Slowly add cream cheese until creamy.
Step 4

Alternate 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.)
Step 5

In large bowl or pot, combine and stir the drained pasta, cheese sauce, and pepper (and onion powder if using.) Spread into large baking dish.
Step 6

Sprinkle reserved cheese on top of macaroni mixture, and bake for 15 minutes until melted.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes