Saturday, February 28, 2015

Mac me some CHEESE!

Macaroni and cheese. Mmmm. Really, is there anything better? Well, I DON'T know as I cannot find a recipe I like!! I used to have one that I grew up on... my grandma's recipe. But my husband doesn't like it- states its too 'eggy'.  It involved two eggs, a whole brick of Cracker Barrel cheese and evaporated milk. Growing up, I loved it.  

When you get married, though, you have to adapt to the loves and hates of the family members. I make it every now and then just as a comfort reminder.  Since then, I have been on the search for THE recipe. I do make my own- I'm borrowing a picture from another blogger, Cooking Tip of the Day, as I made their version the other night.  Well, I should say I made their IDEA.

They used kielbasa in theirs, I used sausage tips. They used shells, I used traditional elbows. They also made their own sauce (roux) and I have given up on that. Mine always turns out grainy, no matter how much I whisk. So, instead,  I just grated up every cheese I could find (Monterey, Mozzarella and Sharp Cheddar), then went for it. 

Here is what I did and no, I don't have my own picture because my family ate it all. Animals. 

1. Cook almost 16 ounces of elbows (I think I used about 10 ounces. A full pound is just too much)
2. Meanwhile, cook sausage tips in a 350 degree oven until browned to your liking. Drain, then cut into pieces.
3. Place about 2 tablespoons of butter in a bowl. Pour hot, drained pasta over it. Stir (yeah baby!)
4. Add handfuls and handfuls of cheese. Stir.  Pour about 1/4 cup of milk or cream over mixture. Stir
5. Salt and peppa!!! (Pepper.. seriously, no nutmeg. what is up with that?). Mix in sausage
6. Grease a casserole dish. Pour mixture in and then top with more and more cheese.
7. Lastly, top with buttered panko crumbs. Bake at 350 for about 20 minutes, then gently broil the top until brown.

Please share your recipes with me and if you have a blog, I'll link your goodness if you link mine!
 Happy Eating!!


  1. Here is the good link to Cooking Tip of the Day: