I love to cook and my children love to eat. Sounds like a great love affair to me. However, there are days that I just wish I were Judy Jetson (are you old enough to recall who she is?) and I could just push one magic dinner button. So far, no luck.
When there is not enough time for a big meal, my children always ask for home made macaroni and cheese. No, not the orange stuff in the box that takes seven minutes! The real stuff that takes about fifteen minutes. Hmm….toss up here. Orange powdered cheese in a box really fast or real cheese sort of fast? My children will vote for the real stuff anytime. I’m not a macaroni and cheese fan at all, but I dig the fact that this has four ingredients and is quick to make. Nothing fancy or gourmet, but some days call for simple.
This recipe takes about 20 minutes from start to finish. I have been making this since my mother taught me this simple recipe many years ago. I typically serve it with warmed stewed tomatoes. Delicious!
1 lb of elbow macaroni
1 lb of shredded cheddar cheese (sharp or mild)
1 cup of milk (don’t use skim….save your diet for another recipe!)
1 can of Campbell’s Cheddar Cheese soup (looks gross, tastes just mighty fine)
Cook and drain macaroni. In a large (microwaveable) bowl, mix the cheese, milk and soup until blended. Add hot macaroni to the cheese mixture and blend well. Cover the bowl with plastic wrap. Vent one small corner. Put the bowl in the microwave for five minutes on high. Remove from microwave and stir thoroughly.
Trust me, this sounds way too simple to be good. My children aren’t chicken nugget eating kids…but this is a hit. They eat broiled salmon, calamari, filet mignon, any vegetable…and more. The simplicity of macaroni and cheese is definitely a comfort food for a busy night. Easy on the Mom, too.