Anybody who loves their macaroni and cheese would rather be thrown into a cage with starving lions than eat that boxed mac-n-cheese!! UUUGGG!!! YUK!!!
OK. Being tossed into a cage with starving lions is a bit of an exaggeration. But how many of you have ever had a choice between making your own macaroni and cheese or using the mac-n-cheese in a box and said: “Oh yes! Gimme that box stuff! I love it!”
Saw a headline (below) about “hacking your mac”.
Well since it was in the food section, figured it wasn't about a Mac computer, so it had to be about macaroni! 13 ways to make boxed macaroni and cheese taste even better? Well! Everybody has their own tastes, don't they? In my humble opinion, speaking as a non-chef or non-official food person in any way, a newbie learning to cook might want to test these ways using the box. If the end results pass muster, they can adapt some of these ideas and add a twist to a real tried and true homemade recipe.
My tried and true homemade recipe?
Prepare 1 lb of elbow macaroni, cooked according to package directions
Pour drained macaroni into a casserole dish. While the pasta is still hot, mix in the following ingredients in this order.
- 1 lb of shredded extra sharp cheddar cheese
- 1 stick of butter
- 2 large eggs
- 1 can of evaporated milk
Once all ingredients are thoroughly combined, sprinkle more shredded cheddar cheese on top. (As much as you want.)
Bake in a preheated oven to 350 degrees F., for about 30 minutes.
This is how my late mother taught me and was really surprised when watching TV chef Paula Deen's cooking show one day and noticed that she prepared hers the same way. (I varied my mom's recipe a little by adding in chopped onions and bell peppers.)
