Thursday, July 6, 2017

Homemade Baked Macaroni & Cheese {Funeral Mac N' Cheese}

Hey guys. You haven't heard much from me this week because we had a death in the family. Nick's grandpa passed away unexpectedly in a plane crash earlier this week and tonight we will be attending the calling hours. The funeral is tomorrow morning.

While you won't be hearing from me much more until next week, I did want to drop in to share the most comforting macaroni and cheese recipe I've ever made. Sometimes you just need a recipe with all delicious carbs and ooey-gooey cheeses to comfort the soul. This would be one of those times.

When people are grieving, all I want to do is feed them. I had Nick ask what I could make immediately and got a couple days of "nothing" until finally, finally, Nick's grandma requested some homemade macaroni and cheese. I was so happy I could make something to comfort her!


Usually when cooking and baking, I'm taking all of the ingredient short-cuts to save calories and lighten up my meals. This, however, was a time to do exactly the opposite. I think it's safe to say this homemade macaroni and cheese has enough calories in it to sustain you for a week. I'm not even going to try and add it up, but if you happen to calculate it all, please comment below with the nutritional values.


Homemade Baked Macaroni & Cheese {Funeral Mac N' Cheese}

I'm calling this "Funeral Mac N' Cheese" because like "Funeral Potatoes", this meal is so comforting, it is definitely one of my new go-to recipe for times like these.

Ingredients:

1 lb. block, sharp cheddar
8 oz. block, white cheddar
2 boxes, cavatappi noodles
8 oz. cream cheese
8 oz. velveeta
2 cups, whole milk
2 sticks, salted butter
salt + pepper to taste

Directions:

Preheat oven to 350.

Shred block cheese by hand into a large bowl. Set aside in fridge. 

Bring a large pot of water to boil {for pasta}. Meanwhile, melt cream cheese, velveeta, whole milk and salted butter over medium heat, stirring often. When mixture softens enough, begin to whisk constantly until all the cheeses melt together and curds are gone. Add salt and black pepper, to taste.

Cook pasta in boiling water for half of the recommended time, keeping noodles al-dente. Drain water from pasta. Add pasta into large baking sheet (with high sides), stir cheese mixture in with pasta. Add shredded cheeses (reserve some for topping at end), mix well. Heat in oven for 20 minutes.

Finish by topping dish with reserved cheese.


If you or someone in your life needs some comfort, this dish should help. God bless!

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