How to Melt For Mac 'n Cheese

Now the box stuff in the supermarkets may be fine for some. But it really does not taste like true macaroni and cheese should. That powered cheese just does not taste like any real cheese I have ever bought. But kids still love it. Now is the time for the grown ups to enjoy this treat too. Homemade is always better and without the orange powder to turn your nose up at. Here is the real thing. Enjoy!

Instructions & Things You'll Need:

• 1 pound of elbow macaroni
• 1 1/2 cups of milk
• 1 1/2 cups of heavy cream butter to coat the pan
• salt
• 4 cups of shredded cheese (2 cups of one flavor and 2 cups of another) I usually use cheddar and mozzarella or mozzarella and Swiss

1. Take out a baking pan. (I prefer Pyrex or Corning Ware.) But any baking pan will do and a lot of times use a stainless steel baking tray. Preheat oven to 350'.
2. Use butter and lightly coat the entire inside of the pan.
3. Next use a large pot and boil water to cook the elbow macaroni in. When macaroni is cooked, remove from heat, drain and pour into prepared buttered baking pan.
4. Add the heavy cream and pour over the macaroni in the baking pan and stir till macaroni is coated.
5. Then add the milk to the pan and stir once again. The mixture will get very loose so stir slowly.
6. Next add the cheeses. Add one at a time and stir into macaroni slowly. The mixture will start to thicken and will be slightly harder to mix.
7. Last but not least add a few shakes of salt over the top and once again mix for a minute or so.Stir the mixture up in the baking pan until the liquid and cheese are all over the macaroni and all the contents of the pan look well coated.
8. Place uncovered in oven for about 45 minutes to an hour. When macaroni is done set on a pot holder for about 15 minutes before serving. Enjoy!

Tips & Warnings

1. You can also sprinkle bread crumbs over the top of the macaroni and cheese for a slightly crispy coating.
2. Caution when removing hot pans from oven and remember to grab the oven mitts.