Ok, ok, now that I’m totally drooling all over my keyboard, let’s cut to the chase!
What you’ll need
1 lb elbow macaroni
1/2 stick of butter
2 cloves garlic (minced)
1 cup heavy cream
1 cup milk
1 cup cheddar cheese (mild or medium)
1 cup mozzarella cheese
1 cup Colby Jack cheese
1/2 cup parmesan cheese
1 tsp dried basil
1 tsp dried parsley
salt and pepper to taste
1 cup each of cheddar, mozzarella, and Colby Jack for sprinkling over the top
Bacon bits to sprinkle on top optional
Start by boiling water in a large pan. Once water comes to a boil add noodles, stirring occasionally so they don’t stick together or to the bottom of the pan. Don’t let them cook all the way, just until they’re ALMOST done, they will finish cooking in the oven.
Heat oven to 450 degrees.
While your noodles are cooking start on the cheese sauce. Melt the butter in a large sauce pan, then add the garlic and cook for about a minute before adding the milk and cream. Bring the milk and cream to a simmer on medium heat then mix in the cheeses and seasoning. Add salt and pepper to taste.
Once the noodles are almost done cooking (soft but still a little chewy is the only way I can describe it) drain them and rinse them with cold water.
Pour the macaroni and the cheese sauce into a casserole dish and mix them together. Now give it a taste. At this point I add more salt and pepper until my taste buds are satisfied!
Sprinkle the remaining cheese and optional bacon over the top of your macaroni. Bake for 20-25 minutes until the cheese starts to turn brown and crispy.
This recipe is CRAZY simple and SO scrumptious! Homemade mac and cheese is great as a side or for it’s own meal! I like do add a bit of broccoli or spinach so my kids will get a bit more veggies. Your whole family is sure to love this dish!