This has to be the easiest homemade mac n’ cheese recipe ever!
.5 lb elbow macaroni pasta
8 oz sharp cheddar cheese, shredded
8 oz condensed milk
4 tablespoons shallots, finely diced
2 tablespoons butter
1 teaspoons paprika
1 bay leaf
½ cup breadcrumbs
Preheat oven to 350 degrees F.
In a medium pot of boiling water, generously salt water cook the pasta to al dente.
While pasta is cooking, in a separate pot, melt butter and sauté finely diced shallots over medium -low heat.
Cook until shallots are translucent.
Add in condensed milk, paprika, and add bay leaf.
Stir ingredients and simmer for 5 minutes.
Add cheddar cheese, gently stirring until melted. Be cautious to not over cook otherwise the cheese will separate and look yucky.
Be sure to sample the pasta, sometimes the package directions cover cook it and make it mushy. I love this slotted wooden spoon!
Strain pasta and fold into to cheesy sauce pot.
Lightly butter a 2 quart bake dish, and add macaroni & cheese to a 2-quart bake dish.
Sprinkle with bread crumbs, top with 2 pats of butter and bake for 20 minutes
Bubbling hot, comfort food at it’s best!! Hot out of the oven. Remove from oven and let sit for 5 minutes before serving.
For an easy clean-up make sure to use Grab Green Automatic Dishwasher Detergent. Load the dishwasher, toss in a pod and simply wait for your dishes to come out spotless!
While perusing through my fridge’s meat and cheese drawer, I discovered yesterday’s breakfast bacon. So of course, I thought I’d make a BACON MACARONI & CHEESE version!
So put about a cup of macaroni & cheese into individual ramekins
Coarsely chopped the bacon.
And baked them for 10 minutes.
Found a fork, let it rest and began to savor each bite. Since I love spicy foods, it only made sense to grab the Sriracha!