Mac and cheese is one of my favorite comfort foods, and a staple for most college students. While boxed macaroni and cheese is quick to make, I find that it usually isn’t very satisfying. If you have a little more time on the weekend to cook, here is a recipe for homemade mac and cheese that my family makes and I always enjoy when I go back home.
- 1 bag of shredded cheese (you can use a variety, I used shredded colby jack and vegan cheddar)
- 1 box of macaroni
- 1 ¼ cup milk
- 1 egg
- ½ stick of butter
- Cooking spray
- Salt and pepper
Step 1: Bring a large pot of water to a boil and pour in the macaroni. When it finishes cooking, drain the water and set aside.
Step 2: In a smaller pot, pour in the milk, salt, pepper and butter and heat on medium low. It is important that the milk doesn’t get too hot because you don’t want this to start boiling.
Step 3: As the milk and butter begin to heat up, pour in small amounts of cheese and stir. The important thing is to only put in a small amount at a time and allow it to melt, stir it around, and then add more. This step may take some time, but eventually the cheese will melt and be a thick, soup-like consistency.
Step 4: When the cheese sauce has finished melting, set aside. Pre-heat your oven to 375 degrees.
Step 5: Spray a baking pan with cooking spray, and pour in the drained pasta. Pour in the cheese sauce and mix around. Crack one egg and mix it in with the pasta and cheese.
Step 6: Some optional things you can do here is add breadcrumbs if you like, or mix in sour cream to make it extra creamy. I don’t like sour cream and did not feel like using breadcrumbs, so I just went ahead and put it in the oven for about 20 minutes.
This makes a ton of servings since I used a full box of macaroni; it is great for a quick lunch to microwave, or a side dish with dinner for the week. Enjoy!