Sometimes you buy that glowing yellow macaroni in the box. Your kids like it, but it glows like the kryptonite they used in the old Christoper Reeve Superman movies. That’s not normal people. And I hate to break it to you, but there’s nothing real in that box either. I hate feeding it to my kids and I dare say that you hate it too.
But I can also guess you don’t know many other alternatives. Sure, you can get a box of Velveeta and melt that over some noodles. That works too…I love Velveeta. But if you’re looking for the real deal, the old school, the way your grandma might have made it–this is it.
And just so you know, aside from the baking, this dish took 15 minutes and only two pans to make. One for boiling the pasta and I used a good enameled cast iron pan for the sauce and the baking, cutting down on dishes. Since I don’t have a dishwasher. But don’t get me started on that again. You CAN make this on a week night.
This baked macaroni and cheese may be the most versatile dish ever. Add in some red pepper for kick, any cheeses you like (Fontina is glorious in here), add veggies like broccoli and chopped chicken and it’s a one-dish meal even. Or BACON. Hello. Yeah. Make some garlic bread crumbs for the top if you want some crunch and throw those on. It’s really endless. I hope you can use this basic dish in a ton of ways. Around here, it’s sharp cheddar and Swiss.
Like this recipe? Discover more amazing cheesy goodness with my stovetop mac and cheese and spicy versions, too!
There are a couple of affiliate links here just so you know–maybe if we all band together I’ll earn enough to get myself an actual real dishwasher!