Made with Cavatappi pasta, sharp cheddar cheese, pepper jack cheese, smoked white cheddar cheese, Gouda cheese, milk, salt & pepper, red pepper flakes, Cheez-Its, and Parmesan cheese.
Well, Miss Nancy of “Feasting With Friends” had to go showing off macaroni and cheese in my face as if I haven’t had enough of it already. And it looked marvelously good. It’s all I could think about since she posted it to her blog.
So I had no other choice but to hop my way to the grocery store to get said ingredients.
Because Nancy suggests NOT using pre-packaged cheeses, my right arm is now 10 times the size of my left arm with all the grating I had to do. Yeah, there were lashings of cheeses all over the place once the shredding was done—but I’m not complaining.
Once all the cheeses melted into the milk, it was drenched all over the pasta.
Now it’s ready for baking in the oven. I didn’t make mines quite as soupy as Nancy did and I had much bigger hunks of Cheez-Its for the topping. It turned out OH SO DELICIOUS!
Thank you, Miss Nancy for shoving mac & cheese in my face! It made my day.
So, if you have nothing else to do today, try either making or eating some homemade macaroni and cheese—or both. If for no other reason than the love of cheese.
Take-Away Life Lesson: Apparently grating lots of cheese for a long period of time can give your one arm that Incredible Hulk look—which basically puts weights/dumbbells out of business. Don’t forget to switch off arms lest you walk around with one skinny arm and one bulky arm.
Macaroni & Cheese Pools