Mac & Cheese. What a match made in heaven. If I had known the homemade kind was this easy all along I would've stopped making it from the box years ago. Move over Kraft. Move over Annie's white cheddar shells. Helllooo creamy, dreamy, cheesy white cheddar homemade macaroni and cheese.
Spring break starts next Friday, and I'm going on a cruise. Yet somehow or another I find myself making this. What can ya do? When carbs call, I answer.
This is just as simple as any boxed version of macaroni and cheese. The only problem I ran into making it was that I accidentally managed to get a cloud of red pepper in my nose and mouth when breaking into a new spice container. This sent me into a coughing attack, which then made my eyes water, which then caused spontaneous coughing for the next hour. It's a good thing I'm by myself in the kitchen sometimes.
I chose to make this with sharp white cheddar instead of the regular cheddar the recipe called for. Though I do love white cheddar, the only reason I had it on hand is because it was on sale at the grocery store. I'm sure regular sharp cheddar is great as well. I feel like with this recipe you could experiment with any type of cheese in that genre. The same thing goes for pasta. I chose shells because I used to love Kraft shells since they were like little pockets of cheese. Use whatever you have on hand or whatever sparks your interest at the store. One important thing that I have read on countless macaroni and cheese recipes is to make sure you don't buy pre-shredded cheese. It will take you one minute longer to grate the cheese yourself, and from what I've heard the difference is night and day.
You will love this recipe -- enjoy!
Stovetop Mac and Cheese
Recipe from Evil Shenanigans