- 2lbs Pasta (we used shells, but you can use any type)
- 2 1/2 sticks of butter
- 3 cups of milk
- 1 lb sliced Land O' Lakes American cheese
- 1 cup shredded Monterrey Jack/Cheddar cheese mix
My dad makes the best Mac and Cheese. This is your basic stovetop macaroni and cheese. It is simple, plain, and sometimes that makes the best meal. It’s creamy, cheesy, but not overwhelming. My youngest cousin and I are huge mac and cheese connoisseurs, and we both agree; this is the best!
We made a LOT of macaroni and cheese, so I’m going to leave the measured ingredients as we used them, but you may want to half the recipe. As I’ve said before, have fun with it. Don’t be afraid! If you want it cheesier, add more cheese, if you want to creamier, add more butter, too creamy? just add more milk.
First thing we do is cook the pasta. Just boil it up and cook it to your liking. Drain and return to the pot. At this point we start adding the good stuff. Start off with one stick of butter and stir until melted. You will probably still need the stove on, but keep it at a fairly low temperature. Enough to melt the butter and cheese but not enough to actually cook or burn the ingredients. Once the first stick of butter is melted add a cup of milk with a few slices of cheese. My dad says the land o’ lakes American slices are more creamy than other American cheeses in the deli. Once that is melted, add another stick of butter, another cup of milk, and more cheese. The trick here is to add things slowly, so that they have time to melt. If you add everything at once, it will be hard to stir everything and melt the butter and cheese in a consistent way.
In the end for 2lbs of pasta we added 2 1/2 sticks of butter, 3 cups of milk, 1 lb of Land O’ Lakes American slices, and a cup of Monterrey Cheddar shredded cheese mix. My dad likes to add a bit of cheddar in the mix to bring out a bit of flavor to the more subtle American cheese.