Who doesn't LOVE Mac and Cheese? There are already several mac and cheese recipes on this blog: Baked Mac & Cheese, Another Mac & Cheese, Crock Pot Mac & Cheese and Healthy Mac & Cheese. That just goes to show that it is the ULTIMATE comfort food. With the fall months approaching I love burning my fall scented candles and breaking out the comfort food recipes. There is something about fall that I adore...maybe the smells, maybe the clothes...I'm not sure, but it's my favorite time of year.
About six years ago I went on the hunt for the PERFECT mac and cheese. I didn't want to hassle with making a white sauce or buying fancy ingredients. I wanted something tasty and simple. I came across this recipe and it is seriously a winner. I've been making it every since and I have yet to serve it to someone who didn't absolutely LOVE it. My dad claims to not even like mac and cheese, but requests this dish every time he visits. I recently made this for a potluck BBQ and it was the only dish where the pan was completely and utterly empty.
The original recipe called for your standard macaroni noodle, but I like penne. I like the cheese to fill the noodle so you get a perfect cheesy bite each time.
Makes 8-10 Side Dish Servings
Ingredients:
12 oz Penne Pasta or Macaroni if you desire
1 1/2 Cups Milk
1/4 Cup Butter, melted
1/2 tsp Ground White Pepper
1/4 tsp Salt
8 oz American Cheese, cut into 1/2 inch cubes
8 oz Sharp Cheddar Cheese, Shredded (2 cups)
2 oz Mozzarella, shredded (1/2 Cup)
20 Ritz Crackers, crushed
1. Preheat over to 350 degrees. In a large pot cook pasta according to directions, drain and return to pot.
2. Add milk, butter, pepper, and salt. Stir in Cheeses. Transfer to a greased 2 quart casserole dish.
3. Bake uncovered for 15 minutes. Carefully stir mixture. Sprinkle with crushed crackers and bake 5 more minutes or until crackers are browned and mixture is heated through. (Don't overcook or mixture will curdle) Let stand 10 minutes before serving. Watch it disappear before your eyes.
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