I spent much of the day today on my computer so I didn’t have time to cook a gourmet meal. Instead, I threw together a big pot of Meemaw’s Mac & Cheese, the most-requested dish for all seven of our grand kids.
From the time our grand babies could sit up and hold a spoon, they have loved my Mac & Cheese, and as they have gotten older, they’re becoming pros at helping me prepare it, too. That’s a real joy for me, because now I know they won’t starve when they go to college or head out on their own to seek their fortunes in the years ahead!
And even though Peepaw and I are alone here in Florida for the winter, I still find reasons to stir up a batch once in awhile. (And I’m always thinking about those seven little macaroni-munchers when I’m making it!)
My “recipe” is extremely versatile. Sometimes I make it “plain” with just one kind of cheese and no meat. And sometimes I throw in four (or more) varieties of cheese and any other “extras” I happen to find in the refrigerator.
Today I added some leftover ham, and I stepped outside our door to grab some garlic chives for a touch of green. (As my dear Mom always said, “You eat with your eyes first.”)
This comfort food entree only took about 15 minutes to prepare. From scratch.
So forget that blue box and that bright orange mystery cheese powder in a pouch and try Meemaw’s Made From Scratch instead! Sometimes a bowl of comfort food is all we need……
- 8 C. water
- 2 C. uncooked macaroni
- 2 C. whole milk (any kind will work)
- 3 inches Velveeta
- 1/2 C. Parmesan
- 4 oz. Cream Cheese
- 2 Knorr Vegetable Bouillon Cubes or 1 Tblsp. Chicken Base
- 1/4 to 1/2 C. Sour Cream (optional)
- diced ham, herbs, cooked crisp bacon
- I don't use a huge pot of water to make this pasta...Just keep stirring it!
- Bring the water and Vegetable Bouillon cubes to a boil and add the macaroni.
- Stir well and stir often to prevent sticking while pasta cooks.
- While the pasta cooks, cut up the cheeses you're using and have them ready.
- When the pasta is al dente, drain MOST of the liquid and return to the heat.
- Add the milk and the cheeses and stir until the cheeses melt.
- If the pasta is too thick, add more milk until it reaches the desired consistency.
- I make this a different way every time...and you can too! Use different kinds of cheese...
- 3 inch chunk of Velveeta
- 1 Handful of Shredded Cheddar
- 1/4 to 1/2 C. Parmesan
- 4 oz. Cream Cheese
Don’t think I missed that piece of fried chicken!!! My favorite food. And Macaroni is the crown on top, or mashed potatoes and gravy. Ha.