Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, macaroni and cheese, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Mac and cheese is one of my favorite meals to enjoy on a lazy afternoon after work or school.
It is usually quite easy to make and provides lots so you can share (but believe me, you do not have to!). My only problem with boxed Mac and Cheese is that it does not provide enough creaminess for me. It is tasty, sure. But the milk just blends with the powdered cheese and stays liquid. That is why I thought of making something that has more substance. This mac and cheese recipe has lots of creaminess because it is made with real cheese. When blended with milk, that cheese melts and becomes gooey and spreads quite easily over the pasta.
It also stays creamy and keeps the shells moist and from drying up. It is the perfect Sunday afternoon pick me up when you are disappointed about having to go back to work on Monday morning. Or, it is an easy weeknight meal that is kid proof and totally yummy.
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Quick Tip: If this is drying up, add bits of cream cheese.