Mac n Cheese

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WOW! I forgot how GOOD Mac n cheese is with real butter! I usually use Blue Bonnet Light. Do not get me wrong, that tastes good, BUT this recipe will “make you wanna smack your momma”…so maybe you should not make it when your kids or mother are around…

I am one of those cooks that adds a little here, a lot there, so getting this recipe on paper is not an exact science for me. I did not actually measure my milk for example, so I suggest put in a little and increase if needed…

My recipe as follows:
1 – 16 oz box rotini, bow tie, or elbow macaroni (I prefer rotini but today I mixed rotini and bow tie because I did not have a whole box of any of the above) prepared as directed and drained
1 stick butter
1 package shredded sharp cheese (says 2 cups and is 8 oz pkg)
1/2 cup milk (add more if seems too thick)

In separate pan combine butter, cheese and milk on low medium heat until melted. Remove from heat and stir in noodles.

 

TIP: for leftovers such as next day reheating…add a couple TBS butter, 1/8 to 1/4 cup milk and a handful of shredded cheese to the mac n cheese and reheat in microwave for a minute (if there is a lot of macaroni, otherwise, do not add so much and heat in less time)…at this point stir together and keep heating until thoroughly melted and reheated…it will be nice and gooey again, no longer dry.

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