Baked Mac and Cheese
My dad was the one that taught me how to make mac and cheese. This one is for him. It’s not the same way that he makes it, but it’s super close. I don’t make a roux, and I don’t add egg. Both will help make a bit of a thicker sauce. The egg will actually hold it together more like a casserole. I like mine cheesy. Just some butter, milk, and cheese.
My dad and I don’t have the greatest relationship. We aren’t really sure how to communicate well. Conversations usually get kept to work and the basics. It’s not his fault. I am to blame for where we are at this point. I know that and I can admit it. I don’t blame him for anything. I can easily blame his parents who never really acknowledged that I even existed. I think that speaks volumes to how he was raised. He sacrificed a lot to provide for my mom and me. He was constantly traveling when I was younger. He gave me a life he wasn’t able to have. He put himself through a double bachelors, masters and PHD. As I’ve grown older, had time to really reflect, and gone to therapy, I’ve been more and more able to understand his actions and words. Please don’t misunderstand we have had some great times hunting in the desert, cutting down christmas trees, shooting, making meatball subs when my mom traveled, and many other things. I wouldn’t want anyone else as my dad. I am who I am because of him and I’m glad. I just want to see him get to be happy.
Anyway back to the mac and cheese. It’s been a long time since we made it together so I can’t really recall what he put in his. I know he’d usually do milk, and egg, and cheese as the sauce. Most of the time there’d be paprika or cayenne for some spice. A little something else to warm you up. Melt it all down and mix that with the cooked noodles and then into a pan to bake. I always try a little bit before it makes it to the oven. I can’t help it.
The best part of mac and cheese is how flexible it is. You can make whatever you want. Mix it up. Try different kinds of cheese. Add other mix-ins. Stay away from greasy sausages, unless precooked. Lesson learned on this round for me. I added them and it got pretty greasy. I’ve done cooked crumbled breakfast sausages, chicken, bacon, and all kinds of cheese. Go crazy. It’s great. My default is usually sharp cheddar, velveeta, and colby jack. I’ve done swiss, muenster and lots of other things. Experiment. It’s easy to find new things that really work well. You can also top it with anything else that sounds good. This is a great dish to make when you want comfort food and flexibility to try new flavors. Don’t forget some spices, pepper, paprika, garlic powder, cayenne, and other things that sound good to you.
Ingredients
8 oz sharp cheddar
8 oz pepperjack (or muenster, swiss, colby jack, provolone, etc)
1 1/2 cups of milk (the picture says 2 but I think it was too much. I normally don’t measure)
16 oz of Velveeta (or more if you want)
1 teaspoon of paprika (or any other seasoning you’d like)
salt and pepper to taste
1 - 16oz box of pasta (elbows are classic but shells work as they hold onto the sauce)
2 sausages (flavor of your choice)
1 cup Grilled chicken breast
Extra cheddar and Parmesan for the topping
Instructions
Preheat the oven to 400 Degrees
Boil and salt water, cook the pasta according to the directions on the box
Grate the 2 8 oz blocks of your chosen cheese and add to a sauce pan
Add the milk to the sauce pan and start to heat over medium heat (stir often)
Cut the velveeta into chunks and add to the sauce mix (continue stirring)
Add seasonings as desired and mix
Once the sauce is melted and mixed together add any protein mix-ins
Drain the pasta and return to the pot. Don’t rinse
Add the sauce to the pasta and mix
Pour into a baking dish and cover with more cheese
Bake for 30 mins until edges are lightly browned.
remove from the oven and don’t burn your face off. (I can never wait that long)
