No lie. This recipe is not for people who are suffering health conditions like coronary or arterial disease. It’s a great treat once in a while, and I make it only during the winter. When I added up the nutritional values on the ingredients, I found that the fat calories from this recipe are 90 grams, equaling more than two days worth for a person of my size and weight. So this will put fat on you. Do not make it a normal meal choice. You’ve been warned.
It’s saving grace? I add green peas to my bowl at serving and it’s made with top ingredients. This recipe came down from my dad’s mother to my mother and onto me. Each time it was altered just slightly. My mom and I agree on the cheeses I use to make mine, but my dad hates the other flavors, so she doesn’t make it with them so he’ll eat the dish. When you’re cooking for a family, it’s tough. You want to make something they will eat, and that won’t hang out growing things. She’s one little person, so she can’t eat an entire baking dish of mac. I’m sure there are others out there who have families with similar taste issues, especially children. So whether you’re making this for cheese fanatics or not so certain cheese testers, be aware of the mix of cheeses. I’ve tested this recipe on my friend who has a low tolerance for ‘upgrades’ to food. She loves this macaroni cheese.
The good news, this does freeze well.
What you will need:
Your favorite pasta (Rigitoni, small shells or the small/medium shells, bow ties, rings, elbows…), 1 Block of Sharp Cheddar 10 Oz. (your favorite brand-I like Hanaford or Cracker Barrel cheeses), 1 Block Monterrey Jack Cheese 10 oz. (if you use white cheddar use white monty, or the color is going to be a weird peachy tone that is reminiscent of vomit), Sargento’s (or another brand) 4 (or 6) Cheese Italian Blend Shredded Cheese (should have at least Mozzarella, Parmesan, Romano, Asiago), butter, milk and seasoned breadcrumbs (4C is a good brand).
- Boil your pasta until almost completely done. While you wait, chop those blocks of cheese into small cubes.
- Drain pasta in a colander. Preheat oven to 350°.
- Melt 3tbsp of butter in the pot you used to boil the pasta. Return the pasta to the pot on low heat.
- Add the two blocks of cheese now cubed, 1 Cup of the shredded Italian blend, 1/2 cup of milk.
- Stir frequently until all the cheese is melted.
- When all cheese is melted transfer to a baking dish or aluminum pan.
- Sprinkle top with bread crumbs.
- Bake at 350° for 25-30 minutes.
- Let cool 10-15 minutes before serving.
You can serve with a couple spoons of warmed frozen (not canned) green peas for an extra kick.
Update: Monday, January 8, 2016 @ 7:05 PM
Here is a picture of the Mac, reheated from the freezer (with green peas).
Leave a Reply