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Cheyanne Harris' Easy, Cheesy, Macaroni And Cheese
Macaroni and Cheese is an essential element of Thanksgiving celebrations in the Harris household. After enduring many years of me pestering her for the recipe, my grandmother finally shared it with me. Fortunately, the recipe’s simplicity makes it a nice side dish for weeknight dinners too! Enjoy!
tsp of dry mustard (optional, but highly recommended 😊)
1/4
tsp of pepper
3
cups of milk
2
tbsp of margarine or butter
2
cups (8 oz) of American or cheddar cheese (shredded)
1
cup of Cheddar Cheese Soup (Campbell’s or preferred brand)
pinch of your preferred oil (olive oil, canola oil) to grease casserole container
Recipe can be doubled to increase number of portions. Also, feel free to get creative with other types of cheese if you’re the adventurous type!
Directions
1.
Preheat oven to 375°F
2.
Cook pasta by boiling in a pot of water for 6 minutes and drain
3.
In medium bowl, combine cornstarch, salt, dry mustard, and pepper. Mix together.
4.
In a medium saucepan, heat one cup of milk. Add mixed dry ingredients (from step 2) and stir. Add the remaining cups of milk and stir until smooth. Add margarine/butter and stir constantly. Bring mixture to a boil over medium/high heat and boil for 1 minute
5.
Remove medium saucepan (step 4) from heat and stir in 1 ¾ cup of cheese until cheese is melted. Open canned cheese and stir into mixture as well.
6.
Obtain a 2-quart casserole container. Lightly grease the casserole container with your preferred oil (to help with cleaning after the dish has been eaten)
7.
Pour cooked pasta into casserole container and top with cheese mixture (from step 5). Use a large spoon to evenly distribute cheese throughout the pasta. Sprinkle remaining cheese over the top.
8.
Bake macaroni and cheese in uncovered in the oven at 375°F for 25 minutes or until cheese is lightly browned.
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