Remember when I posted this yesterday and said I needed to try the mac & cheese recipe stat?
Well, I did. Because I’m impatient like that when I find a really good-looking recipe.
And you guys… I have cracked the code.
I may have wanted to hide the pan so I can keep it all to myself. 😉 But, since I couldn’t keep the goodness all to myself (and because I probably would need to work out for about 19 hours to work off all the calories in a whole pan!), I shared it with my family.
They raved and raved about it. Before I knew it, the pan was gone and we were all wishing there was more!
It only took me about 57 different Homemade Mac & Cheese recipes to finally find THE recipe, but it was worth it. Plus, all that trial and error made finding the perfect recipe that much more exciting.
There are so many different things that I love about this recipe:
- It only takes 5 ingredients. For real. And one of them is salt & pepper — which I’m not sure even really counts!
- It’s pretty frugal. Okay, so if you find boxed mac & cheese on some crazy low sale, making this from scratch is probably going to be more expensive. But overall, the ingredients are very inexpensive and ones you can pick up for less than $5 total at Walmart or Aldi — or less, if you get them on sale with a coupon!
- It’s filling. Our kids are currently at that always hungry all the time stage. (It’s no wonder considering they are all in competitive sports and have multiple practices a week. Plus, they spend the bulk of the rest of their hours running and biking and playing baseball and kickball with the neighbors.) This kind of recipe actually sticks to them for longer than 3 minutes! 🙂
- It’s so simple to make. You know I’m as simple as they come when we’re talking about recipes. I don’t like lots of steps or multiple bowls or hoops to jump through. This recipe is my kind of recipe — it literally only takes about 5 minutes of prep work. Boil the noodles. Cut up the cheese. Mix everything together and dump it in a pan. I’m SO down with that.
- It’s adaptable. We used gluten-free noodles and I added extra cheese on top (is there such a thing as too much cheese? Nope, I didn’t think so!). I think you could also add cubed ham or chopped steamed broccoli or other spices… or probably a bunch of sophisticated ingredients that a non-foodie like me wouldn’t even know how to pronounce, let alone think to add!
- It’s supposedly freezer-friendly. I’m not sure I have the self-control to ever let it make it to the freezer, though.
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