Last week I had a craving for mac and cheese. From my forays into the vaults of the internet, I discovered that it was actually pretty simple to make mac and cheese. It’s basically just cheese melted into heated cream, seasoned with salt and pepper. I decided to give it a try, using a brick of all-purpose cream and about a cup of shredded cheddar cheese. It came out pretty good, and there was a lot of the cheese sauce to make a lot of mac and cheese servings.
Here’s one that my daughter ate for lunch that day. It’s mixed with twirly macaroni, sprinkled with Parmesan cheese.
Here’s what I had. It’s some vegetable pasta in bowtie shape, topped again with Parmesan cheese.
It also performs well as a baon, as long as the cheese sauce is packed separate from the noodles. It makes a great meal!