Guess What Was For Dinner

Homemade Mac & Cheese

When browsing the internet for a better mac & cheese recipe, I always revert to mine instead. It isn't perfect, but it's easier, faster, and the ingredients are common (except one). Dylan obsesses over it, and we both fight for the leftovers. Fatty carbs! Who can resist?

Recipe curious?

HEAT IN A BIG SAUCEPAN: 

2-3 minced garlic cloves (depending on your tastes)

1 can of mushroom soup, 

(use empty soup can to measure:) 1/2 can of milk + more if it gets too thick later

3/4 tsp dry mustard (or tiny squirt of dijon)

1/4 tsp crushed red pepper flakes

1/4 tsp of onion pwd if you have it,

3/4 tsp tumeric if you have it (strictly for color)

a dash of black pepper

when everything in the pot is heated and bubbly, add until melted:

2 1/2 cups of shredded cheddar cheese

3/4 cup of Parmesan cheese

(add more bits of any cheese you like. Mmm, provolone.)

After everything is gloopy, boil it for 3 minutes. The heat breaks down the protein ties and will help make the mixture slippery instead of tar-like. If it still looks too thick to you, add more milk or some water to thin it.Sauce complete. Mix cooked noodles into the sauce (whatever sort, but I use bow ties for stab-a-bility) and you're done.