#mac and cheese

Easy Mac & Cheese

Ingredients:

(Makes 2 bowls)

Cream cheese (regular or whipped work - just make sure it’s not any of the sweet flavored ones) - about 2 tablespoons (assuming my big spoons at home are actually tablespoons haha)

Noodles (I like the big elbow kind but you could probably use anything you want) - fills about a spider (bowl shaped fryer thingy with a handle on it) and a half or so when dry

Cheese (I like sharp cheddar) 2-4 handfuls (go lighter for mild flavor)

Milk (optional) - just a little splash

Salt & butter - to taste

Directions:

• Add noodles to boiling water on medium heat , mix in some salt here if you want
• Stir to make sure they don’t stick
• Set a timer for 5 minutes and just leave it alone
• After five minutes you should see some white foam on top, this is starch. If you save this it’ll make the sauce part easier
• Drain noodles and set aside (if you put the strainer backwards inside the pot it’ll hold all the noodles in and only water comes out!)
• Add starch to the now empty pot, if you saved it - also melt butter here if you want (pot should be hot enough on its own to melt without having to turn heat back on)
• Add cream cheese and stir a bit to encourage melting
• Turn heat to lowest setting and add cheese, letting it sit for a second then stirring until all cheese is mixed in
• If you don’t like the texture you can add water or milk to thin it out (I’ve found certain cheese responds better to water than milk and vice versa) or starch/more cream cheese to thicken
• Add noodles to pot and set a timer for five minutes. Stir occasionally

You can also add hot dog pieces to this if you want, treat them the same as the noodles

Gouda and Roasted Vegetable Mac and Cheese - apaigeofpositivity

Gouda and Roasted Vegetable Mac and Cheese - apaigeofpositivity