Thursday, August 7, 2008

the best macaroni & cheese i've ever made...

so it's been pretty fall-like the past few days around here. so i'm wanting fall-like foods. and i'm also wanting to cook dishes that will last a couple days - because heaven knows i don't feel like cooking every night.

so monday night i made chili. yum.

and last night i made macaroni & cheese. it...was...AWESOME. so i'm posting the recipe. i made lots of adjustments to the recipe i found on allrecipes.com, so here we go...

INGREDIENTS:
-1 lb. box elbows
-1 cup shredded Cheddar cheese
-1 cup shredded Sharp Cheddar cheese
-1 cup shredded Monterey Jack cheese
-1 cup shredded Muenster cheese
-8 oz. Velveeta, tiny cubes
-2 cups half & half
-1 stick of butter
-garlic powder
-salt & pepper
-Ritz crackers

1. Boil elbows to al dente. Mine took seven minutes. Rinse in cold water and return to cooking pot.
2. Combine all shredded cheeses in a mixing bowl. Mix well. Set aside 1/2-3/4 cup cheese for sprinkling on top.
3. Preheat oven to 350 degrees and grease a 2 1/2 qt. casserole dish.
4. In medium saucepan melt butter over medium heat.
5. When butter is all melted, mix in the half & half and heat until steaming.
6. Stir in the Velveeta and stir continuously until completely melted.
7. Stir in shredded cheese and stir until all melted. Shake in some garlic powder (not too much) and season with salt & pepper.
8. Mix cheesy goodness with noodles, and pour all into the prepared casserole.
9. Sprinkle reserved shredded cheese evenly over the top. Crush up Ritz crackers (I think I used about half a sleeve) and sprinkle over top.
10. Bake in preheated oven until browned and bubbly, 25-30 minutes.
11. Let rest for at least 10 minutes before serving.

This stuff reheats really well - only takes 1:30 in my microwave. YUM. I'd say a batch this size could easily serve 8 - 10 people. ENJOY!

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