So the other day my better half finally let me make her Mac & Cheese from scratch. As a true loyal subject of the blue box Mac & Cheese this was a big step for her. We have been taking packed foods out of our diet to have less chemicals and preservatives in our diet. It has been working well for us. The only thing she requested was that it taste like the cheese ball I make. WOW not much of a challenge there! we had it the next day for dinner.
INGREDIENTS
16 ounces of shredded cheddar cheese
4 ounces of bleu cheese crumbles
8 oz cream cheese
1T minced garlic
1T green Tabasco sauce
1T red Tabasco sauce
16 ounces heavy cream
1 pound of dry elbow macaroni (or other shape you prefer)
4 ounces shredded cheddar cheese
DIRECTIONS
Prepare pasta as instructed on packaging.
While pasta is boiling, place heavy cream, cream cheese, 16 oz of shredded cheddar, bleu cheese, garlic and Tabasco sauces in a pan over medium low heat. Stir the cheese mixture while it melts.
Once pasta is cooked, drain the water and add to the cheese sauce and mix thoroughly.
Place the pasta and cheese sauce mixture into a baking pan. top with the remaining shredded cheddar and bake in the oven at 350° for 20 minutes.
