Mac & Cheese

The secret is out!. I have been holding this recipe for a while now. I have made this more times then I can count. Its always a favorite at get together's and gathering, and its super easy to throw together if your looking for something quick.

I don't use any secret ingredients, actually I keep it very simple. When a dish is called macaroni and cheese, why do the traditional cooking methods include flour, dry mustard & Cayenne pepper?. If dry mustard were suppose to be in macaroni and cheese it would be called dry mustard mac and cheese. 

That doesn't sound very delicious does it?. I wouldn't want to eat something with dry mustard in it's label, so lets leave the dry mustard out, and include even more cheese! 

Ingredients

2 Cups Dry Elbow Macaroni

2 1/4 Cups Shredded Old Cheddar Cheese

1/4 Cup Shredded Mozzarella cheese

1/2 Cup Milk (maybe more)

3 tbsp Butter or Margarine

8 tbsp Cream Cheese (room temp.)

Directions

1. Start to boil your Noodles & Preheat oven to 375f.

2. Shred the cheese but keep the cheddar and mozza separated.

3. On medium - low heat, melt the butter and cream cheese together in a Large non-stick pan.

4. When the noodles are done, drain them off and leave a side for now.

5. Slowly Whisk the milk into your cream cheese/butter mixture. Add 2 Cups of the cheddar cheese and continue to whisk. (Tip - you don't want your cheese sauce to thick. Because your going to add the noodles to the sauce. But too thin and you'll drown them, a nice texture somewhere in the middle is what your looking for.)

6. Once your satisfied with the sauce, add the noodles into the pan. Mix around to coat evenly with sauce.

7. Pour the macaroni into a 9X11 casserole dish (or close to that size).

8. Top it off with the remaining cheddar and Mozzarella cheese, place in the oven until the cheese is melted and browned to your likeness.