This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Wednesday, August 15, 2012

Mackers and Cheese

This A.M. I have to say, I have my go-to Mac and Cheese recipe down pat. It makes the cheesiest, most delicious, comfort food to the max, home style Mac and cheese. 10 minutes of prep time and 30 minutes in the oven makes for a really easy homemade side. Dubbed Mackers and Cheese by my friends, it is requested that I bring it every time I am invited to a barbeque or cookout.

Don't be scarred off by the four pounds of cheese, your diet can start tomorrow!!!






Mackers and Cheese

1 lb elbow or spiral noodles
4 tablespoons salted butter
4 tablespoons cornstarch
1 teaspoon mustard powder
1 teaspoon salt
1/2 teaspoon white pepper
dash hot sauce
4 cups milk
32 oz Velveeta, cut into inch sized chunks
32 oz shredded cheddar cheese

Pre-heat oven to 350

Cook noodles for about 7 minutes. While the noodles are boiling, melt butter with dry ingredients. Add the milk and hot sauce, stirring frequently. When the mixture comes to a boil, remove from heat and stir in Velveeta. Add cooked noodles and then pour into a 9 x13 Pyrex baking dish that has been sprayed with Pam. Sprinkle evenly all the cheddar cheese for the topping.

Bake for 30 minutes or until browned and bubbling.

Serves 8. For a smaller group the recipe can easily be halved. Just use a 9x9 Pyrex or 9 inch diameter deep Pyrex pie dish.  


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