Thanks to my mother, I’ve never been a fan of boxed mac and cheese. Regardless of how strapped for money we were, Mama either made her mac and cheese from scratch or not at all. It was the first dish I learned to make.
Mama and I never measure the ingredients, learning to perfect the dish by trial and error. Seriously though, it’s difficult to ruin up mac and cheese. Here is our recipe:
~ any type of noodle (I prefer elbow or shells)
~ 16 cheese slices (I generally use American, but any cheese you have on hand or prefer will work.)
Add a dash of salt to a 3-quart saucepan, and fill the pan 2/3 full of water. Bring to a boil on medium heat.
Add margarine. I’m not certain of the exact measurement. It should look like this:
Add cheese, stirring occasionally between slices until all cheese is melted. If the cheese is too thick, add milk. Remove from heat and serve.
This makes a perfect side dish or lunch entrée. Actually, I’ve eaten mac and cheese for breakfast a few times. Cold. Straight from the bowl. Any time or way you choose to eat it is perfectly acceptable! Enjoy!