Mac & Cheese is a huge budget friendly hit in our house, no matter who makes it..
Velvetta, Stouffer’s, Annie’s… heck my kids would even eat that yucky other powdery orange stuff all day long if they had things their way
So in a never ending attempt to keep up with this super mac obsession, I have ever perfected this yummy dish and let me share for you, one of my favorite recipes for Mac & Cheese.
Now, this recipe is cooled down a bit, because of the toddler, but usually I mince a bunch of jalapenos in the mix and it is absolutely delish!
I have so many variations, and I have to admit it is not the healthiest, but I really the secret weapon with this one is the condensed cheese.
- Mozzarella Cheese: 1 cup
- Cheddar Cheese: 2 cups
- Spicy Taco Cheese: 1 cup
- Campbell’s Condensed Cheese: 1 can
- Salt: 1t
- Pepper: 1t
- Worchestershire Sauce: 1-2 t
- Garlic Powder: 1t
- Macaroni Pasta Noodles: 1 package
- Eggs: 2 Lg or 3 Sm
- Flour: 3TB
- Butter: 3/4 cup
- Onion: 1, Minced
- Breadcrumbs: 1/2 cup
- Milk: 1-3TB
- Preheat oven to 350-375°
- Boil and drain noodles: Cook them to just slight prepared standards (not all the way cooked, but almost).
- There is lots of cheese in this Mac & Cheese Dish, so I suggest using a large pot on low to start and begin with the butter.
- Now add the onions and jalapenos (if you dare) and any other seasonings: Cook to a nice, slightly caramelized goodness.
- Add the liquid ingredients, except for milk
- Starting by adding the cheese a cup at a time with a wisk: make sure all cheese is well melted and clump-free.
- Add the flour and milk a bit at a time, until it is a thick, creamy, lump-free goodness that is to your liking.
- Stir and stir, and stir some more…you want this mixed!
- Add those noodles and make sure you don’t drown them with remaining water: in other words.. drain well!
- Pour that lava flow of cheese into a oven-safe dish and top with breadcrumbs.
- You can fancy up the breadcrumbs with a little bit of Italian Seasonings or Spicy Red Peppers!
- Toss it into the oven, my best guess is up to 30 or so for crispy top, depending on your machinery.