So as you can tell, I've been on a "make it homemade" kick with all my recipes. From homemade strawberry ice cream, new soup attempts in Big Blue Mama, and even homemade pizza dough and cheesy bread, I am really enjoying the art of cooking lately. One day I decided to tackle one of the most loved dishes in all of childhood, the boxed mac and cheese. I had this feeling I could make a tastier version without having to run to the store, and using things I already had on hand in my pantry. I wanted to keep it mom friendly though, and tried to mimic the steps from the box, so it would feel familiar and easy to whip up at a moments notice. This is what I came up with.
|Cheesy cheesy goodness. Your kids will beg for this one
|A few ingredients you probably already have on hand
Noodles (any kind will do, but shells are great for holding a lot of sauce), 1 can evaporated milk,
1 can cheddar cheese soup, 1-2 cups of shredded cheese, butter, and salt and pepper to taste (or Johny's seasoning salt).
After cooking and draining your noodles, add them back to the same pot.
Add your butter and stir it around til the warm noodles melt it. (Just like you would on the box)
|I'm assuming you know how to boil water, cook noodles, drain, then add 4 TBSP butter ;)
Next stir in 1 can of cheddar cheese soup (this would be like adding the cheese packet here)
|Add some cheddar cheese soup to the party
(This is like adding the milk on the box) Now we're starting to look like something yummy is about to happen!
|Get in my belleh! (Ok not yet, but SOON)
(This is where we add real cheese to so called mac and CHEESE, what a concept!!)
|Any medium/mild cheddar will work, I used Tillamook cheese (popular on the NW coast)
Now we are done! Serve it up to the small fry and watch them beg for more. It's ooey gooey comfort food that I think is as easy to make as a box mix, but has a ton more flavor and appeal, and you can customize it to your family's tastes.
Enjoy! Here is the printable recipe:
Easy Extra Creamy Mac & Cheese
1 16oz box pasta (shells, macaroni, bow tie) I used 3/4 or 12 oz for this recipe
4 Tablespoons butter
1 can cheddar cheese soup(10 3/4 oz)
1 can evaporated milk (12 oz)
1-2 cups grated cheddar cheese
Salt and pepper to taste or seasoned salt (like Johnny's)
Cook and drain noodles. Add back to warm pot, stir in butter, cheese soup,
and half the can of evaporated milk. Stir until combined.
Add 1 cup of cheese to start with, add more until desired cheesiness.
Keep the burner on low to help melt things together.
If it gets too thick, add some reserve evaporated milk to thin down
Add salt and pepper to taste
Serve warm as side or main dish. Enjoy!
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