I will refrain from referring to my own recipe for cheesy noodles as mac and cheese, and for good reason; firstly, I’m not entirely sure as to how one goes about certifying a recipe; secondly, I do think there is a difference between cheesy noodles and mac and cheese, the main differentiating factor being mac and cheese uses macaroni for noodles, whereas my recipe uses whatever damn noodles you can find in your cupboard.
I like to think of my recipe as the Walmart version of classic macaroni and cheese, if you will.
You will need (to serve four people)
- One box of whatever damn noodles you fancy (I like using penne, rigatoni or farfalle)
- A healthy pinch of salt
- One tbsp of butter or margarine
- 1/4 cup of cream or milk
- Two heaping spoonfuls of Cheese Whiz
- 1/2 cup of whatever cheese you have in your fridge
- One tsp of hot sauce
- Paprika
- More salt
- Pepper
- Italian seasoning
- Garlic powder
- Onion powder
- One tbsp of hot pepper oil
Directions:
- Begin by boiling a pot of water on the stove with your pinch of salt added. Once the water is boiling, turn the heat down to medium and add your noodles, stirring every few minutes.
- Cook your noodles until al dente, then strain. Add the noodles back into the pot they were in, along with your butter or margarine, your milk or cream, your cheese, your spices and your hot pepper oil. Mix everything together over low heat until the cheese has melted and everything is well blended.
I don’t use strict measurements when it comes to spices, as I sincerely believe we should measure these from the heart, so use your own discretion.
Also, don’t pull your nose up at the thought of cheese Whiz – I swear it makes for some of the creamiest cheesy noodles you will ever have the pleasure of eating.
Photo by Hermes Rivera on Unsplash
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