Who doesn’t love a big helping of homemade macaroni and cheese? My spouse, that’s who. He likes the stuff from the box; powdered cheese, foil packet of cheese, any kind of cheese besides good old fashioned American cheese slices. Now don’t misunderstand, there is something to be said about the convenience of those blue boxes and I have cooked my share of them. I have also served up the frozen and refrigerated prepackaged varieties. I feel no shame.
But I prefer my macaroni and cheese the way my mom used to make it when she was in the cooking spirit. It is swimming in cheese, enough cheese that it gets called “too cheesy” in this house and rarely gets made anymore. I was excited to write this post because it gave me the excuse to make it for photos.
(Side note: while writing the recipe, I realize that the DH might actually be right, this might be too cheesy……. But please do not tell him he was right, I will never hear the end of it.)
This method for making macaroni and cheese is about as simple as it can get, short of using the blue boxes. There is no flour, no mustard, no anything that makes me go “Ewww, do people really put that in their macaroni and cheese?” It’s simply macaroni, butter, milk, and American cheese slices.
Yes, I know some people do not consider American cheese real cheese, but some of those same people will not hesitate to put those rubbery looking blocks of processed cheese into their macaroni and cheese or their queso dip for that matter. I have added cheddar to my pot of macaroni and cheese before, and it tastes OK, but I only do it when I’m short on American cheese.
Cook pasta as directed on package.
Drain pasta, but do not rinse.
Add cooked pasta, butter, milk, cheese, and pepper to a pan.
Cook over low heat, stirring occasionally until all cheese is melted.
Other comfort food recipes to try: