Easy Peasy {Stove-top} Mac n' Cheesy

Hey foodies!! It’s Thursday & tomorrow is a federal holiday! Whoop, whoop!! I hope some of you can enjoy Veteran’s Day off! I am going to enjoy Veteran’s Day with my soldier boy! When I think about Nick being an American warrior, I become so proud; I seriously catch myself smiling. However, it is not so easy when the love of your life goes off to war. I know there are thousands of people who will not have their loved ones with them tomorrow. I know how hard that is, but I beg you to celebrate their dedication to this country; without them we would not be the country we are today. Without the dedication of selfless soldiers, who knows what this country could have become. I know it will be tough for some, but I think it’s important to set aside your political views and remember but for war we would not be free.

Moving right along…

I don’t have much time today. I apologize. I am feeling much better, but I am still having some discomfort and pain. Therefore, I want to finish some house chores and relax a little bit with some hot tea and MTV2, which just happens to be my newest obsession because it is the home of Rob & Big reruns as well as Rob Dyrdek’s Fantasy Factory. I love Rob & Big. It just happens to be coming on again today. Yep, BOTH of those shows are coming on today!

Today I have an easy, creamy Macaroni & Cheese recipe that can be whipped together in about 10 minutes. My mom used to make this when I was a kid, but she would add stewed tomatoes; something that I still kind of loathe today. Like the wonderful woman she is, she used to give me some of the Macaroni & Cheese before she added the stewed tomatoes. Here is my version. While it does not really live up to my mom’s version {I think I should have added some extra cheese}, it is still really good.

Nutritional Info:
Serving Size: 1/6th
Calories: 322.5
Fat: 16.6 g
Carbohydrates: 29 g
Fiber: 1.3 g
Protein: 14.75 g
Points+: 9

 Here is what you need:

  • 8 ounces cheese, shredded
  • 8 ounces pasta, cooked
  • 1/8 to ¼ cup milk {start with 1/8th cup}
  • 2 tablespoons butter
  • 1 garlic clove, pressed
  • Salt and pepper, to taste

Directions:

  • In a large stock pot, boil water and cook pasta according to directions
  • Drain pasta
  • Add shredded cheese and garlic and stir so that the cheese begins melt

  • Add butter and milk. Continue to stir until everything is completely incorporated
  • Add salt and pepper to taste
  • Serve!

See how easy this recipe is? I would suggest adding more cheese – like an addition 2 to 4 ounces. I think it would take the dish to the next level.

I hope you all enjoy!

Until Next Time,

Happy Mac n’ Cheesin’

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