THE Mac and Cheese

THE Mac and Cheese

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Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese.  Not full of spices or fancy things, just plain ol’ gooey mac and cheese that she could make herself.  So I developed this recipe and now I share it with you, friends.  Because you all deserve this bit of comforting yum in your life.  You are so welcome.

 This one is the one I make to go along with Buttermilk Fried Chicken Tenders or Hammy Sammies or Beef Roast Sandwiches.  How about Loaded Roast Beef and Bleu Sliders?  You should probably check them out!  Heck, this would make a PBJ look great.  We love to add chunks of ham and make it a full meal. Add some bacon or crab if it floats your boat! Pulled pork?  Oh good heavens! The possibilities are endless.

 Our favorite combinations are a Havarti (2 c.) – Cheddar (4 c.) blend with bacon, or smoked Gouda/Cheddar with ham.  Also, we’ve grown quite fond of next-day-leftovers* pressed flat and fried in refined (no coconut flavor) coconut oil. Crispy on the outside and hot and gooey on the inside.  How can you resist?


 THE Mac and Cheese
Prep time 20 mins
Cook time 15 mins
Total time 35 mins

THE Mac and Cheese -- enough said
Alison: That Which Nourishes
Recipe type: Meals
Cuisine: American
Serves: 10-12 servings

 Grocery List

  • 1 lb. pasta of your choice
  • ½ c. butter
  • ½ c. flour
  • 4 c. milk
  • 6 c. freshly shredded sharp or white Cheddar
  • ½ T. Kosher of sea salt
  • ½ T. pepper
  • 2 T. butter
  • ½ c. panko bread crumbs


 Directions :

 Get the full directions @ thatwhichnourishes.com
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