Magical Mac & Cheese

I do NOT celebrate Thanksgiving. I did growing up though, and my grandmom always made baked mac and cheese. This is my twist on her recipe. You may have a heart attack when you go to bed after you eat it, but you’ll go happy.

1lb box macaroni pasta  (if using traditional wheat pasta- wheat for abundance) 

2 cups shredded sharp cheddar (orange for a cozy home)

½ cup Tostitos salsa con queso (peppers add fire and warmth)

½ cup sour cream

1 cup cream 

1 Tbs mustard

1 cup shredded sharp cheddar to top

Magical stuff: if you’re using traditional wheat pasta, wheat is for abundance. If you had to get through a hard winter, having a supply of wheat means you will be able to eat!

The cheddar and the queso are both orange, plus have some heat from the peppers. This adds warmth and coziness to your home. The sour cream and cream bring in a feeling of luxury. The mustard adds juuuust a touch of tang- a must for eating day. I’ll still nap for a good bit of it though. 

Cook the macaroni until it’s done to your taste. I like it pretty done. Salt the water really well when you cook it. Drain it and set it aside while you mix up the sauce.

Mix the rest of the ingredients in a 9x13 casserole, except the cheese you reserved for the top. Slowly stir in the pasta until it’s all coated. Sprinkle the remaining cheese overtop. 

I don’t like crumb topping, but if you do, go for it. Smash a sleeve of Ritz crackers, mix them with some melted butter, and top the mac and cheese with it for the last 10 minutes of cook time. 

Bake at 350 for 20 min. Turn oven off, and let it cool in the oven for another 30 minutes. 

She’s rich and DENSE.