Updated: Jun 25, 2021
Hey guys!! It’s been a minute. As some of you may know I’m getting ready to open my boutique back up. We have been super busy and eating way too much take out!!! That being said, I’m looking for best and easiest and quick right now. Thought I share this simple mac and cheese!! It’s the BOMB!! This is NOT figure friendly by any means!! This is comfort food to the max!!! Not much mess and super simple. I use a throw away aluminum baking tray.... This means you only dirty the pot you boil your noodles in!!
Servings: 12 servings
Prep Time: 15 minutes Cook Time: 35-40 minutes
Total Time: 50-55 minutes
1/2 stick butter
1/2 cup milk
1 teaspoon mustard powder
1/4 cup Worcestershire sauce
8 ounces (shredded) sharp cheddar
16 ounces (shredded) Kraft Italian cheese blend
8 ounces (shredded) cheddar
1 tablespoon (cracked) black pepper
8 ounces (shredded) mozzarella
8 ounces (shredded) Kraft Mexican cheese blend
1 cup panko [optional]
1 box pasta [your choice]
1. I cook my noodles for about 3 minutes less then normal time.
2. Drain the pasta and then add your pasta to the baking dish.
3. Now add your butter, all your cheeses a little at a time while stirring in some milk. Now add your Worcestershire sauce, mustard powder, and give that a good stir. Then, add your salt and pepper to taste and stir again.
4. Mix it all up really good and bake on 350F about 35-40 minutes. If you're adding panko, top it off at the end and sprinkle it all over the top of the mac and cheese. Then, stick it back in the oven uncovered until panko browns.
Enjoy! Don't forget to leave us a comment if you like this dish, and be sure to click the heart! Also, leave a comment if you changed anything about this recipe and how that worked out for you! Thank you!!!