Mac & Cheese


So, we had our Friendsgiving and I decided to try to tackle mac and cheese. I wanted to make an indulgent rich dish. Unfortunately, my dish came out WAY more dry than I wanted. So, I changed the recipe and time to cook it and THIS is gold! Here’s what you’ll need:

2 packages of your favorite shredded cheeses (I used mozz and an Italian mixture)
2 packages of your favorite pasta ( I used rotini)
2.5 cups of milk (I used 1%, but 2% and full fat would probably be incredibly savory and amazing)
1.5 cup of light cream
½ a stick of butter
Tabasco (this is optional)

First, make the pasta. Follow the directions on the box.

Preheat the oven to 375 degrees.

In a big pan, put in the milk, light cream, butter, 1 tablespoon of pepper, and a dash of salt. Put on low/medium.


When the pasta in done, put half in your oven dish. Sprinkle ½ of one of the bags of cheese and Tabasco (to taste!).


Put the other half of the cheese to the side- you will use this to cover the top of the mac and cheese.

Pour the other half of the pasta on top.

The milk mixture should be warm now. Add in the second entire bag of cheese and stir until it all melts together.

Pour this mixture over the entire oven dish with the pasta.

Finally, take the left over half bag of cheese and evenly spread this out on top add more Tabasco to taste.


Put in the oven for approximately 15-20 minutes. When the cheese on top is melted- it is done. DO NOT OVER HEAT!

When done, take out and enjoy! Keeping it in the oven for too long OR not making enough of the milk mixture will result in dry mac and cheese. Avoid what happened to me! This is perfect for Thanksgiving or a fun night in/wanting a yummy dish.




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