mac&cheese

This was definitely the best loved dish from all of the kiddie cooking classes I taught. So good it inspired poetry:

  • 1 lb. elbow macaroni
  • 2 c. 2% milk
  • 1 8oz. package reduced-fat cream cheese, cut into cubes
  • 3 c. shredded sharp cheddar
  • 1 c. crushed potato chips
  1. Preheat oven to 400F.
  2. In a large pot boil macaroni until al dente.
  3. While pasta is cooking make cheese sauce. Pour milk in a large saucepan,cook until it begins to boil. Add cream cheese cubes, stir until melted and thickened.
  4. Add shredded cheese by the handfuls, stirring after each addition until smooth and thick and cheesey. Drain pasta and return to large pot, pour cheese sauce over and mix until noodles are covered in cheese sauce.
  5. Spoon macaroni into individual oven-proof ramekins or spread over a casserole dish. Sprinkle crushed chips over individual ramekins or casserole dish. Place in oven for 10 minutes or until potato chips turn golden

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack