As the nights get colder and darker I find myself turning to the cheesy, carb-y comfort of my mom’s (legendary, in my opinion) macaroni and cheese recipe over and over again.
Ooey gooey cheesy pasta covered by a thick layer of crumbled Ritz crackers (mixed with even more cheese, naturally) – every bowl is heavenly and guaranteed to warm your heart, soul and stomach!
This is also a special dish for a very important reason – it’s basically the only thing I can (somewhat confidently) cook! Yes, friends, the time has come to share the truth of my complete lack of A) cooking skills B) desire to cook. It’s just not for me! BUT I do make an exception for this one.
For delicious, homemade (easy!) Mac & Cheese that serves 4 you’ll need:
For the pasta bit:
500 ml (2 cups) Pasta
250 ml (1 cup) Full-Fat Milk
4 ml (1/2 tsp) Salt
1 Pinch of Pepper
2ml (1/4 tsp) Dry Mustard
250 ml (1 cup) Shredded Cheddar Cheese
For the topping:
100 ml (1/2 cup) Butter
500 ml (2 cups) Coarsely Crushed Ritz Crackers
500 ml (2 cups) Shredded Cheddar Cheese
100 ml (1/2 cup) Grated Parmesan Cheese
Assemble the Ingredients
Cook macaroni until tender (about 10 minutes) in boiling salted water. Make sure not to overcook it as it’ll be going in the oven shortly!
While your macaroni is cooking, beat the egg in with your milk and seasonings.
Steps Four to Six:
Also while your macaroni is cooking, shred your different cheeses for the topping and pop them in a bowl or a sealable bag along with the coarsely crushed Ritz crackers (to crush the crackers pop them into the bowl or bag first and break them up with a blunt tool – I favour the rolling pin. It’s a great chance to get your aggressions out!) Melt the butter and pour it on the mixture and then seal the bag and shake or mix everything together in your bowl.
Once your pasta is done, drain it and mix it into your oven-friendly casserole dish with the milk/egg/seasonings mixture and the shredded cheddar cheese.
Pour the Ritz topping over the top of the pasta and pat into a (roughly) even surface.
Cover with a lid and bake in the oven (at either 400 degrees Fahrenheit or 205 degrees Celsius depending on where you are in the world!) for about 15 minutes (until lightly browned).
Remove carefully from the oven and leave to sit for 15-20 minutes to allow any lingering liquid to be absorbed into the pasta.
Serve and enjoy!
The perfect meal for a long winter’s night. Have a go and let me know what you think!