Hello Yankee Belle Cafe!!
Lindi Peterson here and I'm thrilled to be a guest on the YB cafe. I've visited before, but never been asked to the kitchen. What an awesome place. Smells good in here.
Okay-now I'm hungry!
First I have to say, I hope Speedbo is going amazing for those who are participating. Nothing like writing fast and furious to reach the end. It's a great feeling.
I'm here to share the easiest, no-fuss, homemade, delicious macaroni and cheese recipe n the world.
Yes, in the world!!
It's easy because it takes no time at all to prepare. How long does it take to boil macaroni? That's the prep time.
So, this is how we start. The ingredients. Photo please!
From the left: 4 cups shredded fiesta blend cheese, 1 can cheddar cheese soup, 1 box 16 oz macaroni, 1 egg, 1/4 to 1/2 stick of butter, 1 can evaporated milk, and 1 cup of regular milk.
Okay--those are all your ingredients. Please don't make the mistake my son-in-law made and buy sweetened condensed milk instead of evaporated milk--doesn't make for great mac n cheese.
First step: Boil water and add the macaroni.
Second step: While macaroni is boiling, beat the egg.
Third step: Mix the beaten egg, the condensed milk, the real milk and the soup together in a mixing bowl. I use a whisk to make sure everything is mixed really well.
Fourth step: Then I add 3 cups of the cheese.
When you are finished you should have a mixture that looks like this:
Now this process should have taken you no time, so now you are waiting for your macaroni to finish boiling. Grab a cup of coffee or a glass of tea, take a sip and relax for a few. (Imagine! A recipe where you get to relax and think about that next scene you are going to write!)
Okay--back to cooking here. Step 5: Pour macaroni into Crockpot. (Gotta love Crockpots!)
Step 6: Pour your cheesy mixture that you just whisked on top of the macaroni.
Stir the mixture into the macaroni.
Now add your butter. (You don't have to stir it in. It will melt ooy-gooy into the mixture as it cooks. :) This is where you can add salt and pepper if you'd like--however much you see fit!
Remember, we still have 1 cup of cheese reserved, right?
After the mac and cheese has been cooking for 3 hours on low, give it a good stir and add the 1 cup of cheese on top, cover and cook 1 more hour. (I find that if it cooks much longer than the 4 hours it will start to dry--don't ask how I found that out.:))
See the cross that hangs from my cabinet? YB gal Mindy sent that to me for Christmas one year. I love it and think of her daily when I'm in my kitchen.
Finished product! Yes--you are now officially done! (Except for watching the clock!)
I do not have a finished product photo. Crazy, I know, but imagine a yummy heaping of mac and cheese on your plate. Hey, I had to put you to work somehow--this recipe is so easy!
And the cool part about this recipe? You can add chopped ham or cooked ground beef to make it a meaty meal. You can switch up the cheese and soup to have a different taste. One of my favorites is to use cream of mushroom soup with sharp cheddar cheese. I found that if you use only mild cheddar it can taste a little bland which is why I use the fiesta blend cheese.
I've also used pepper-jack cheese for a spicy blend.
Use your imagination, (and I know you have one--you are writers!) to make this easy-peasy, awesome-blossom tasting mac and cheese many different ways.
Good luck with speedbo--stay out of the kitchen, and let me know if you try this and how it comes out.
Seriously--approximately 15 minutes kitchen time for a yummy meal--can't beat that.
YB Gals--thanks for having me!