Monday, October 7, 2013

Gwen's Mac and Cheese

This cheesy wonderfulness almost didn't happen. My family had plans for a cookout Sunday and on Saturday night a cab driver rear ended my car at 1:00 AM. Although it was a little fender bender where a quick exchange of insurance would have been sufficient, we had to wait for the cab company's manager and the police to arrive at the scene.....2 hours later I was finally on my home (when I was only a minute away from my house).

My eventful (and stressful) night explains why I felt like a train-wreck while talking to my mom the next morning. Mom suggested that I scrap the idea of making the mac and cheese to allow myself to mentally detox by indulging in some store bought mac and cheese. However, I insisted to my mom that since I had already bought the ingredients, I was going to stick to my guns and give this recipe a try.

Let me tell you, had I passed on making this recipe our lives would be missing the *amazingness* of this mac and cheese. I got this recipe from a former co-worker and at first was a bit hesitant given that this recipe does not call for a roux. However, it only took a bite of this deliciousness to conclude that this will be my "go-to" mac and cheese recipe. Perfectly cheesy, the warm and fuzzy feeling you get from this mac and cheese makes it ideal for chilly fall/winter nights. This dish also reheats well the next day and does not lose any of its delectable flavors.

An instant hit for everyone who tasted it, this dish is now in my top three mac and cheese recipes. In regards to preparation and cooking, this recipe is probably my favorite as it is ridiculously easy (cheesy and delicious!). You first mix in shredded cheese (you can shred cheese yourself or pre-shredded cheese works just as well) with cooked pasta, milk and eggs. Then you place the mixture in a suitable pan for baking and let the oven do the rest. That's it! :) 

8 oz bag/block of sharp cheddar
8 oz bag/block of mild cheddar
8 oz bag/block of mozzarella
1 12oz box of velveeta chopped (my grocery store only had the 32oz one so I used 1/3 of the box)
3 eggs
3 cups milk
1 box cooked macaroni

1. Preheat oven to 375 degrees
2. Shred cheese if you bought it in block form and chop the velveeta into small pieces, placing a cup of cheddar on the side.
3. In a big bowl mix together cheese, eggs, milk and cooked pasta and place in a 9x13 baking pan, sprinkle reserved cheddar on top and cover with foil. Cook for 30 minutes, take foil off, then cook for another 10 minutes. 

-I prefer to use blocks of cheese because I think it tastes better when its freshly shredded, but pre-shredded bags would save a lot of time and energy
-The creator of this recipe also puts a melted stick of butter on top of the mac and cheese before she cooks it which I bet would be divine but it was already amazing without it.


  1. I'm sorry about your car accident... what a hassle!! So close to home too... this ooey-goeey loveliness is definitely in order for some much needed comfort. :)