Dom’s Fast & Dirty Mac & Cheese

This is a quick & easy kid pleaser, when I make it I use the same dutch oven to boil the pasta as I do to make the sauce & bake to firm the dish in order to save time & effort washing dishes; because after all at the core of efficiency is laziness with style.

Ingredients:

1 box elbow macaroni

8 ounces sharp cheddar

8 ounces Colby jack, both shredded of course,

1, 8 ounce container of “Tastee” brand canned cheese. Imagine a Caribbean version of “Velveeta”. But it tastes like actual cheese and is really good, “Velveeta” could work in a pinch but there is a significant difference between the 2. For example I’ll defend “Tastee Cheese” not “Velveeta”.

4 ounces whole milk

¾ of a stick of butter

3 tablespoons of olive oil

1 ½ cups of seasoned Italian bread crumbs

1 tablespoon cayenne pepper

1 tablespoon paprika

½ tablespoon garlic powder

½ tablespoon onion powder

½ tablespoon Mrs. Dash (I hate myself for loving that stuff)

1/3 of a cup of chicken stock (but any stock will do)

To prepare is pretty simple, boil & drain pasta, keeping said pasta in colander to save on dishes. Put the exact same pot without so much as a rinse back on the heat (medium high)and toss in the butter & olive oil. Once the butter & olive oil have melted toss in the milk, seasonings & the “Tastee Cheese” while steadily whisking. Once the “Tastee Cheese” is worked into the milk/butter mixture add 8 ounces either the cheddar or Colby, once that is worked in,add the rest of the cheese & the stock. Now that all the dairy is together dump in the macaroni and fold into the sauce. As you do this pre-heat your broiler to 400 degrees. Fold in ¾ of a cup of the bread crumbs into the macaroni & cheese then top with the remainder and toss into the oven for 10 minutes. This is really simple & easy; best of all you won’t have any grief getting the kids to eat it. For extra credit toss in a bag of frozen chopped broccoli.

 

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