There are just no words to fully describe the absolutely amazing taste of this macaroni and cheese.
But those southerners have ways of describing things.
Know how I know?
For example: Shut the front door = shut up! Or no way!! or get outta town!!
Slap your mama is one of my favorites, but I’m not sure that means something good.
And I love my mama so I would never slap her.
I was organizing the basement last week and found a cookbook from Annie’s preschool:
I loved this mac and cheese.
It is the best homemade mac and cheese recipe I have ever made.
Want to know why?
Because it has a cheese sauce that covers all the noodles.
Sometimes when you make homemade mac and cheese and you use cubed cheese, you get some noodles with no cheese on them.
Well, that just isn’t right.
It’s called Mac and Cheese for a reason.
Not just Mac.
That would just be silly.
As is this dialogue?
Anyway, this is an amazing recipe, and it has four-ish ingredients AND I bet you have most if not all the ingredients sitting in your kitchen now.
Shut the Front Door Mac and Cheese
1-2.5 cups of elbow macaroni
2 C. milk ( the original recipe calls for whole milk. I use low fat and it was still fantastic)
6-8 slices DELI American cheese (only the deli-style, not regular cheese slices. I used Kraft deli slices, but you could also go to your grocery deli)
(Oh and use all 8 slices)
2 Tbsp. flour
1 cube of chicken bouillon
Boil the elbow macaroni.
Then while that is boiling away, do:
Heat the milk, bouillon, a dash of salt, and flour.
Use a whisk to make sure you break down the flour.
Let it slightly boil (you want it to thicken).
Then add the cheese slices.
Stir until it all melts.
Once you’ve boiled the macaroni and drained it, pour the cheese sauce over the noodles.
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