Bring a big pot of salted water to a boil (you can salt the water before or after it’s boiling - up to you) and cook the macaroni until just al dente. elbow macaroni (this is about a box and a half, but you don’t need to measure it) (Fills a 2 1/2 quart baking dish, serves 8-10)ġ/2 stick (4 tablespoons) unsalted butterĢ4 oz. Macaroni and Cheese, sans bechamel, but plus Cheez-Its. Macaroni and cheese with Cheez-It topping. At this point, you can either cover and refrigerate it overnight, or go ahead and pour some milk in and pop it in the oven.Īfter it’s baked for a bit, you take it out, stir it up (which negates any uneven distribution issues you may have had earlier), add some more cheese on top… and, if you’re really crazy, crumble some Cheez-Its on there, too. You can put as much or as little as you like (although I tend to err on the side of more). I probably should have put more cheese on the bottom layer, to make it a bit more even, but it’s not a big deal. You need to boil up some macaroni, because, duh. This version doesn’t even require grating cheese! All you have to do is cut the cheese and some butter into small squares. Not that I don’t appreciate a huge vat of cheese. This recipe gives you the deliciousness of homemade mac and cheese, with significantly less work, less mess and less stress than a version that involves making a huge vat of cheese sauce and mixing the macaroni in it. But it can be a bit of a pain (and a mess) to make. I think we can all agree that homemade macaroni and cheese is awesome.
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