So, I had been doing really well posting recipes on a pretty regular basis, but as some of you may know, I've been dealing with some health problems - fighting with anemia and recovering from a related surgery. I'm still a lot more tired than I should be most days, but I"m starting to get my feet back under me and the fact that the weather is starting to turn warm is a huge help.
Tonight I decided to make Dave mac and cheese, which I haven't made except out of a box since before my battle with anemia started. And I think it's about time I shared the recipe.
I've often thought that a great mac and cheese doesn't need to be super complicated to be delicious. So many of the recipes I've found online call for eggs and breadcrumbs and flour and so on and so on. Now, I'm all for a crunchy crust on top or the addition of some bacon, but mac and cheese doesn't need to have 20 ingredients. Without further delay, here's the recipe, which as I told Julie years ago, works just like the box stuff!
1 lb. of pasta (I like gemelli instead of plain elbows)
1 stick of butter
1 12 oz can of evaporated milk
4 cups of shredded cheese (I like mozzarella or a mix of mozzarella mild cheddar)
Prepare pasta according to directions on package, Drain thoroughly.
Stir in evaporated milk and butter until noodles are well coated.
Add cheese gradually, stirring well after each cup or so until add cheese is added and mixed throughout.
Salt and Pepper to taste.
* Recipe can be easily halved, or doubled (I've done both.)
* Consider using Extra Sharp Cheddar for some bite with a little Monterrey Jack mixed to help it stay creamy.
If you find any other good combinations, please let me know!
