Macaroni and Cheese Please!

Homemade mac and cheese is perfect for a cold rainy Fall day. This recipe so easy you will be telling stories about "a blue box you barely remember". You will need a none stick saucepan to boil the noodles in. You don't HAVE to use a non stick but it sure makes clean up a lot easier.

I used 5 cups of shells and covered them with water. Add a teaspoon of salt to the water and add 2 tablespoons of vegetable oil so the noodles won't stick. I know it seems like 2 tablespoons of oil couldn't do much but it does, don't skip this step! Cover & boil until tender, about 15 minutes. Then drain but do not rinse.

 Let the shells set in the strainer for a few minutes. Don't be afraid to toss them around a bit to get all the water out. The shells can really hold onto the water, we are hoping they hug the cheese as much!

In the hot sauce pan that the noodles were in, add a 1/2 a stick of butter and 1 cup of milk. When the butter is almost melted start adding in the cheese. Be careful to watch the temperature of the stove-top. Warm enough to melt everything but do not boil or it will burn. After you have added about half the cheese, start adding the noodles slowly. You don't want to splash up anything.

Stir slowly you don't want to beat up the noodles.  Add the rest of the cheese slowly and make sure all the noodles are covered. Let sit for five minutes to thicken and serve!

To reheat add a touch of milk, stir & heat.

This mac and cheese reheats well & is even better then next day!

You will need:
2 TBS vegetable oil
1 tsp salt
5 cups of noodles (I use shells pictured above)

1/2 stick butter
1 cup milk
4-5 cups of shredded cheese

If you have any questions or comments please contact me. I would love to hear if you liked the recipe or if you made any changes to it.