Some may not call this a recipe. But hey, whatever gets me through the day, right? 😉 Anyway, whenever we went to grandma’s house, she made this mac and cheese. All of us girls adored it. There were 5 of us by the way. I wondered for years how on earth she made it since there wasn’t a box around.
I also wanted to post this recipe because it has so few ingredients – cheese and pasta – that one may overlook the simplicity. One of them, of course, is cheese. Something so simple, but somehow made slightly more complicated by the government regulations. Take a look at your American cheese in the fridge. Go ahead, I’ll wait. Does it say “American Cheese” or “American Cheese Product”? These are two distinctly different things. One is cheese and the ingredients will list “Cheese” as the first thing. One is not really cheese but a “cheese product” and you will probably find milk as the first ingredient because milk protein concentrate is cheaper than real milk and real cheese. Well, buy what you want. The real stuff is used here.
The other ingredient is pasta… people debate up and down over processed, whole grain, processed with stuff added, processed without stuff added, etc. You eat what you like. I try to go the whole wheat route when I can.
Grandma’s Mac and Cheese
1 and 1/2 cups macaroni noodles (I used Ronzoni’s Smart Taste b/c the kids hate the whole wheat one and won’t eat it)
4 slices of American cheese
1. Boil a bunch of water. Okay, boil 2 qts of water in a large pot if you need a number.
2. Cook noodles until al dente. For me that is 7 minutes. I think whole wheat takes a little longer.
3. Drain the macaroni and put it back in the pot. Keep the pot off of the heat.
4. Tear the pieces of cheese up into 2″ pieces and lay on top of the hot pasta. Stir until melted. The end.