We are in full harvest/slow cooking mode at my house, and that usually calls for an accompanying starch of sorts for whatever is in the crock pot.
Lately, I’ve been on a chili kick, and nothing pleases me more than some elbow noodles to accompany it with (except shredded cheese, onions, sour cream and Franks Red Hot sauce!). Last night I had extra noodles and I knew my chili was going to be too spicy for my son, so I decided to make down-and-dirty homemade mac and cheese. It’s super easy and Teddy loved it. Here’s the basic overview:
Embarrassingly Easy Macaroni and Cheese
Ingredients:
- 1 box of Cooked macaroni or elbow noodles
- 1/2 to 1 cup of cream cheese ( more or less depending on taste)
- 1/2 to 1 cup of shredded cheese (use whatever kind you like; last night I used sharp Cabot cheddar)
- 1 TBS unsalted butter
- Pinch of salt to taste
Directions:
- Mix in the cream cheese first to the warm/hot noodles until fully immersed (note- this will cook down the noodles, so either microwave them for a minute or do this in a pot and turn the burner up to medium/medium-low)
- Then add the butter, shredded cheese and salt
- Stir until cheese is melted and serve
- ADDED STEP: to make it extra tasty, turn the oven up to 400, put the mixed mac and cheese in an oven-safe dish, top with some bread crumbs and cook for about 10 minutes for a toasty top).
- Enjoy!