Thursday, December 17, 2009

The Best Mac and Cheese

Congratulations, you've just found the best ever mac and cheese recipe! Your search is over. Seriously. This is one my most requested recipes, though I must admit, it's not even mine. I appropriated it from Beta Wife. One of the perks of marriage, what's mine is yours. So of course I claimed it for my own. There's no fancy cheese, just cheddar and elbow mac, and a few other creamy additions. For the topping I've come to prefer crushed kettle chips over the cracker crumb topping that I used to use, so pick your favorite.

Macaroni and Cheese

(the original, best ever version)

½ lb of raw elbow macaroni, or other pasta
about 4 cups FRESHLY grated cheddar cheese
1 medium onion, finely chopped
¾ cup sour cream
½ cup mayonnaise
black pepper
¼ cup cracker crumbs or crushed kettle chips
1 tsp butter
paprika, optional

1. Start boiling the pasta. Use butter and grease a casserole dish (about 2 quarts in size). Pre-heat the oven to 350°.

2. Grate the cheese and prep the onion, so that they'll be ready to add about the time the pasta is finished boiling.

3. Strain the macaroni and return to the pot you boiled it in. Then add the cheese, onion, mayo, sour cream, and black pepper, and integrate until well mixed.

4. Pour the mixture into the greased casserole dish and top with crushed crackers or chips, and sprinkle lightly with paprika if desired.

5. Bake for 45 minutes at 350°.

just out of the oven with a crispy kettle chip topping

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