“Too Cheesy” Macaroni and Cheese

Who doesn’t love a big helping of homemade macaroni and cheese? My spouse, that’s who.

He likes his mac and cheese from the box; powdered cheese, foil packet of cheese, any kind of cheese besides good old fashioned American cheese slices.

Honestly, he would choose versatile meat sauce over any kind of noodle before he chose mac & cheese anyway.

Now don’t misunderstand, there is something to be said about the convenience of those blue boxes of macaroni and cheese 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 mac & 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.  Sometimes, when I find some orphaned partial bag of cheddar shreds in the fridge I will dump that in there too.

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 mac & cheese before, and it tastes OK, but I only do it when I’m short on American cheese.

“Too Cheesy” Macaroni and Cheese

★★★★★

5 from 1 reviews

Simple Macaroni and Cheese Recipe.  No roux making required, just milk, cheese, butter, and macaroni.

• Author: Beth Mueller
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 8 Servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Comfort Food

Ingredients

• 16 ounces dried Pasta
• 4 tablespoons butter
• 16 ounces American Cheese Slices
• 1 1/4 cups Milk
• 1/4 teaspoon ground Black Pepper

Instructions

1. Cook pasta as directed on package.
2. Drain pasta, but do not rinse.
3. Add cooked pasta, butter, milk, cheese, and pepper to a pan.
4. Cook over low heat, stirring occasionally until all cheese is melted.

Notes

Different cheese can be substituted.  Do not allow mixture to boil or your cheese will separate.

Additional cheeses can be added with the American slices.

Nutrition

• Serving Size: 1 Cup
• Calories: 393
• Sugar: 1.7 g
• Sodium: 754 mg
• Fat: 21.8 g
• Saturated Fat: 12.3 g
• Carbohydrates: 33 g
• Fiber: 0 g
• Protein: 15.7 g
• Cholesterol: 100 mg

Other comfort food recipes to try:

Ice Cream Cake Roll

Chicken and Dumplings

Slow Simmered Green Beans

Fluffy Maple Vanilla Buttermilk Pancakes

Buttermilk Sugar Biscuits