I’m charging into 2021 full of Belief & Hope.
Believing anything is possible, anything... and Hopeful for healthy gatherings, tons of hugs and sharing scrumptious food together around the table!
Some of my families & friends favorite dishes are most often the easiest ones to make!
Here's a take on a homemade stove top mac-n-cheese that's so easy peasy it'll make you throw away the boxed stuff & never look back!
This recipe makes a big batch, which is perfection for a crowd or leftovers the next day. And, trust me adults and kids alike will be coming back for seconds.
Bonus, it's a perfect winter comfort dish recipe that'll follow you into summer for all your picnics & BBQ's too!
"Take a leap of faith and begin this wondrous New Year by believing."~ SB Breathnach
Stove Top Mac-n-Cheese
(double recipe for a whole pound – lasts in fridge up to 4 days)
½ lb of elbow macaroni
4 TBLSN unsalted butter
5 ounces evaporated milk
½ tspn of Red’s Hot Sauce (sweeter than Tabasco – kids don’t even notice)
Fresh black or white cracked pepper (to taste)
10 ounces shredded sharp cheddar cheese (or whatever cheeses your kids like the best)
In a large pot of boiling, salted water, cook the pasta to al dente (reserve ½ cup of the salted pasta water a.k.a liquid gold) and drain.
Return pasta to pot and melt butter in. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt & pepper. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. Add reserved pasta water to make extra creamy.
Don’t forget to leave a comment or let me know how this turned out for you because your comments warm my heart!