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Mac & Cheese by Uncle Kev

Submitted by: Kevin Ulrich

Directions

Bring a pot of water to a boil. You will need enough to completely cover the noodles. Add the boullion cubes to the boiling water. Add the pasta and simmer until tender. While the pasta is cooking, add the olive oil to a small skillet. Over medium heat, add the garlic and onions and cook until translucent. Set aside. After the pasta is cooked, drain it and add it back into the pot, returning to the burner. Add the butter, salt, peppers, garlic and onions. Stir until the butter is melted and the noodles have a nice coating of butter and spices. Add the milk and slowly stir in the cheeses(add the parmesan last) until they are all melted. Continuously stir the pasta and chesses so the pasta at the bottom of the pot does not burn. Add more milk if needed while the cheese is melting.

If desired, you can create a crust topping. It will dry out the mac and cheese a little if cooked too long so you have to be careful that you do not overcook it. Even if you do, it will still taste fine, just the cheese will not be as liquid. Preheat the oven broiler. Put the macaroni and cheese into a oven baking dish. Sprinkle the top with a mixture of bread crumbs and dried onion. Spray lightly with some cooking spray. Put the mac and cheese in the oven and watch until the bread crumbs brown. You can do this at a lower heat(e.g. 425 degrees). To me the broiler just is the quickest, but it is also the quickest way to burn if you do not watch it carefully. Remove and serve.

 

Ingredients

1/2 C. grated swiss cheese
1/2 C grated monterrey jack cheese
1/2 C Velvetta
1/2 C. shaved parmesan
2 T. butter
1 C. milk
1 T. olive oil
4 cloves minced garlic
1/2 C. finely chopped white onion
1 beef boullion cube
1 chicken boullion cube
6-8 C. dried macaroni
1 T. finely ground black pepper
1 tsp. salt
1 tsp. cayenne pepper

Optional crust: 1/4 C. Italian bread crumbs & 1 T. dried onion

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