Mac and Cheese, who doesn’t like it?  If you raised your hand then I just don’t understand you.  It is such a fabulous “vegetable”.  If you call it a vegetable side dish then you don’t feel as guilty when you inhale the entire bowl.  It goes with anything and everything and no one ever gets tired of it.  Even fancy, elegant, chefy restaurants are serving mac and cheese.  So come on and give it a try!

Ok, you by now know that I am not one of those vegan, low fat, low calorie, no dairy, paleo people. But…if I can make something at home that eliminates strange ingredients, like yellow dye #4,  from my kids meals I will make it.  As long as it is easy.  I mean I am not going to make my own yogurt. My kids do need a healthy dose of sucralose in order to fit into society.
I promise this mac and cheese is super easy.  It is not low calorie, but hell it’s easy.  Let’s keep our priorities straight!! 


Mac and Cheese

6-8 Servings

1lb. large macaroni noodles, cooked al dente (about 7 minutes)
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 cup whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack

In a medium pot, melt butter and stir in flour.  Stir until the flour is absorbed into the butter, about 2 minutes.  A roux will form.

Slowly stir in milk and cream.  Let sauce thicken over medium heat, about 5 minutes.  Add salt, mustard and cayenne pepper.

Add cheeses to sauce and stir until cheese is melted.  

Add macaroni and stir to combine.  Taste for seasoning.