Sunday, December 17, 2006

Jeanne's Awesome Mac and Cheese

My Mom always made mac and cheese from scratch and we always loved it. Since I'm home today in an apartment with no heat (ack!), I decided to try making my own version. Keep in mind that The Griffins are cheese lovers, so we always have a ton of different cheeses in the fridge. Here's how it's done:


* 1 (16 ounce) package shell macaroni
* 1 (10.75 ounce) can condensed Cheddar cheese soup
* 1/2 can milk
* 1 generous handful shredded mozzarella cheese
* 1 handful mexican style shredded cheese
* 2 slices Muenster cheese
* 1 slice American cheese
* 1 tbs spicy brown mustard (this is the secret ingredient!)
* parmesan cheese to your liking
* salt and pepper to taste


1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and run under cold water to stop the cooking process.

2. In the same pot you used to cook the macaroni, stir in the can of cheese soup and one half can of milk (whole milk is the best) under medium heat. Whisk together until smooth, about 2 minutes.

3. Add cheeses one at a time, making sure to whisk each until smooth. Add salt and pepper to taste.

4. Add drained pasta back into cheese sauce and mix gently. Transfer macaroni and cheese into a casserole dish and sprinkle top with parmasan cheese.

5. Bake 25 to 30 minutes, or until cheese is brown and bubbly.

6. Enjoy!


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