I was persecuted for taking this picture…
…the Husband said: “I’m trying to cook and you’re in the way. You’re over here taking pictures of mac & cheese like you’re some type of food critic. If you don’t get the hell outta here….”
See that? Persecution.
And then what happened? Welp, he told me to get out. So I did. Then 30-seconds later he asks me to help him in the kitchen. I pretended not to hear him.
My Easy-Cheesy Stovetop Mac & Cheese (scroll down for the recipe) is filled with evil ingredients. There’s pasta carbs and cheesiness, and milk-dairy too. And more dairy from the real butter. Downright offensive. Isn’t it?
I make this for the family maybe twice a month. And ya, I eat it too. My only-in-moderation mojo allows me to enjoy a small bowl of the mac without guilty feelings. It’s a better, tastier alternative to boxed mac & cheese products. There’s a big food fight going on with Kraft about the artificial dyes in they put in their stuff.
Check out this out:
The thing is, you may not even like Kraft. But it’s not about that. The point is, Kraft is proudly disrespecting us consumers by serving up chemical-laden food marketed towards our children. This is has got to stop. Kraft and other blatantly insensitive food companies will only go as far as we allow them to, which is why I make homemade mac & cheese for my family. Kraft will NOT get my hard earned dollars. Here’s the entire line of products served up by Kraft. Just in case you’re curious.
And now on to the recipe…
EASY-CHEESY STOVETOP MAC & CHEESE
THE INGREDIENTS (serves 4 greedy people)
- 1/2 package of elbow or rotini noodles (approximately 1/2 of a one-pound box)
- 3/4 of a package (from 8-ounce package) of sharp shredded cheddar
- up to 1/3 cup skim milk
- 2-3 pats of real butter (no fake crap)
- sprinklings of salt & pepper
All measurements are approximate. This is a very loosey-goosey recipe that you can cater to your own liking. Double everything to serve more hungry peoples.
- Cook noodles according to package directions. Drain, then set aside.
- Melt butter in pot, then add milk and cheese. Stir this concoction for about 15-20 seconds to encourage meltiness.
- Add drained noodles to the pot, then stir until melted cheesiness is mixed throughout.
- Add more cheese, milk and/or butter as desired, as well sprinklings of salt & pepper. Garlic powder is a nice touch, too.
- Now serve it up and begin to chew…
This recipe can be whipped together in about 15 minutes. If you’ve got kids to feed, or you yourself are just plain hungry, it’s pretty convenient as part of dinner or weekend lunch. And ya, no food dyes. BOOM!