I enjoy being a food blogger. For me, it's like a short getaway from reality. But I too occasionally will take a break from blogging as well, so that I can give my brain a break and to think of new things to say. 

And so that's what I did on Monday, I gave my mind a well-deserved break, and was supposed to take a break from cooking as well, but I confess that my urgency to prepare something was driving me insane lol. So I finally gave in as I could not handle it anymore and chose to cook my childhood favorite mac and cheese. And yes, of course, it's homemade :) 

The recipe not only tastes way better than the boxed mix, but it also cuts out a ton of the nasty stuff that comes with processed foods. You can enjoy this yummy homemade mac and cheese without the guilt of the extra chemicals and preservatives. Bon appetit!

 

Homemade Mac and Cheese

Ingredients 

1 1/2 C. dried macaroni or elbow pasta
3/4 C. mozzarella
1/2 C other hard cheese of your choice (Monterrey Jack, Pepper Jack, Parmesan, etc.)
Two medium eggs, beaten
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. ground pepper
1 C. whole milk or 1/2 cup 2% or fat-free and 1/2 cup half and half
4 Tbsp. Butter cut into small cubes
 
Directions 
 
Preheat oven to 350 degrees. Line a 9X13 baking dish with foil set aside and lightly grease it with non-stick cooking spray. 

1. Bring a large pot of water to a rolling boil, add a 1/2 tsp of salt and throw in your pasta. While your pasta is cooking, take half of the mozzarella, and the rest of the ingredients, and stir them together in a large bowl.

2. When your pasta is tender, carefully drain it thoroughly and then return the pasta to the hot pot. Add the reserved mozzarella, and stir together until the cheese is melted. Put the pasta and cheese mixture into your previously prepared baking dish and then pour the other mixed ingredients over the top.

3. Wrap the dish with aluminum foil, and place it in the preheated oven for forty-five minutes. You can uncover it when cooking time gets closer towards the end and allow the top to crisp and brown if you like.

Source Pioneer Settler 

 

Published by Court's Cooking Blog